- 1/2 teaspoon coriander seeds, crushed
- 1/2 teaspoon cumin seeds, crushed
- 1/2 teaspoon mustard seeds
- 2 tablespoons olive oil plus more
- 1 small onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 cup black beluga lentils
- 3 cups (or more) low-sodium vegetable broth or chicken broth
- 1 teaspoon red wine vinegar
- Kosher salt, freshly ground pepper
- 0 freshly ground pepper
- 1 cup plain Greek yogurt
- 1/4 cup fresh mint leaves, thinly sliced
- Stir coriander, cumin, mustard seeds, and 2 tablespoons oil in a medium saucepan over medium-high heat until sizzling, about 1 minute. Add onion and garlic; cook, stirring often, until just softened, about 5 minutes. Add lentils and 3 cups broth; bring to a boil. Reduce heat and simmer, partially covered, adding broth as needed to keep lentils covered, until lentils are soft, 30–40 minutes. Stir in vinegar; season with salt and pepper.
- Transfer lentils to a large bowl and top with yogurt. Season with salt and pepper, drizzle with oil, and top with mint.
- DO AHEAD: Lentils can be cooked 2 days ahead. Let cool; cover and chill.