Watch Cook-In on Wednesdays at 8:30pm on RTÉ One.

Ingredients

Serves 4

  • 400g washed green lentils
  • 1.5 litres water
  • 50ml veg oil
  • 4 Indian bay leaves
  • 3 dried red chillis
  • 8 cardamom pods
  • 3 cloves garlic, sliced
  • 1 thumb sized lump ginger, grated
  • 1 tbsp dijon mustard
  • 1 vegetable stockpot
  • 1 tbsp cumin
  • 1 onion, finely diced
  • 4 large tomatoes, chopped
  • 50g butter
  • 1 lime, juice and zest
  • Handful Coriander
  • 1 chilli, finely sliced

Method

  1. Heat the heavy based saucepan over a medium heat, add the oil
  2. Add the cardamom, bay leaves, chilli and cumin and cook for 1 minute.
  3. Add the garlic and ginger, and cook until golden.
  4. Add the onion and cook until soft and caramelised.
  5. Add the tomato and cook until it breaks down.
  6. Now add the lentils, water, mustard and vegetable stockpot. Simmer over a very low heat for about 30-40 minutes until the lentils are softened.
  7. Finish by adjusting the seasoning with salt, butter, juice and zest of lime, garnish with coriander and sliced chilli.