I love Lentils, compared to other pulses, lentils are relatively quick and easy to prepare. They are high in protein, fiber & low in calories and belong to the legume family and are a year round stable in my dry store. I love to use green lentils to make a hearty soup for the winter, good for rounding out salads in summer and autumn or brown lentils served under cooked meats, whilst soaking up the juices. This recipe can be everything you want it to be, served throughout the year as a side with most Indian meals, a main served with basmati rice, as a dip with crusty bread at lunch, or under grilled vegetables and fish dishes.
Ingredients – 4 serves
2 tsp finely grated ginger
4 cloves garlic, peeled and crushed
1 tbsp ground coriander
1 tsp ground cumin
1/2 tsp cayenne pepper
1/2 ground turmeric
3 tbsp rapeseed oil or olive oil
1 large onion, peeled and chopped finely
3 medium tomatoes, chopped finely
200g red lentils
salt to season
1/2 cup fresh coriander leaves chopped roughly
- Combine in a small bowl the garlic, ginger, ground coriander, cumin, pepper and turmeric.
- In a medium heavy based pan, heat the oil over a medium heat. When hot, add the onions, fry until golden in colour and then add the spices and stir for a further minute.
- Add the tomatoes and cook until they have softened, stirring as to take all excess spices from the bottom of the pan.
- Now add the lentils and 800ml of hot water and a dash of salt. Bring to the boil, then lower the heat and cook for 45 minutes with the lid partially on.
- Stir well and cook uncovered for a further 5 minutes, then add the fresh coriander before serving.