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Spiced Black Lentils with Yogurt and Mint

['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.

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