An indulgent main or a hearty starter.
- 400 g red lentils
- 8 slices of peeled root ginger 5mm thick
- 1 bay leaf
- 50 g butter
- 10 cloves of garlic (peeled and finely sliced)
- 4 tsp cumin seeds
- 1 tsp dried chilli flakes
- salt and freshly ground
- black pepper
- Place the lentils in a saucepan, along with the ginger, bay leaf and 1.5 litres (2½ pints) water. Bring to the boil, then reduce the heat and simmer for 10–15 minutes, skimming off and discarding any foam that rises to the surface, until the lentils are soft.
- While the lentils are cooking, melt the butter in a small frying pan on a medium–high heat. When the butter starts to foam, add the garlic, cumin and chilli flakes and stir-fry for 1–2 minutes or until the garlic is lightly browned.
- Serve the cooked lentils on a bed of boiled rice with the garlic butter poured over the top and seasoned with salt and pepper.
More by Rachel Allen:
- Fennel, pink grapefruit, feta salad: Rachel Allen
- Fennel, pink grapefruit and feta salad
- Chocolate Pear Tart: Rachel Allen Coastal Cooking