A warming and comforting dish.
Ingredients
- 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 or beef stockpot
- 1 tbsp cumin
- 1 onion, finely diced
- 4 large tomatoes, chopped
- 50g butter
- 1 tbsp yoghurt
- 1 lime, juice and zest
- Handful Coriander
- 1 chilli, finely sliced
Method
- Heat the heavy based saucepan over a medium heat, add the oil
- Now add the cardamom pods, bay leaves, chilli and cumin and cook for 1 minute.
- Next, add the garlic and ginger, and cook until golden, it takes about 2 mins to get brown
- Once this happens, add in the onion and cook until soft and caramelised.
- Next, in with the tomato and cook until it breaks down.
- Now add the lentils, water, mustard and stockpot. Simmer over a very low heat for about 30-40 minutes until the lentils are softened.
- Finish by adjusting the seasoning with salt, lots butter, juice and zest of a lime before garnishing with yoghurt, coriander and sliced chilli.
- This can be kept for up to 5 days in the fridge, and served with roast meat or flatbread.
