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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Its a little hot for my personal taste, but she loved it. Easy and quick to make, it comes from the Very Easy Vegetarian Cookbook, by Simon & Alison Holst. Ingredients:
1 tablespoon olive oil |
1 large onion, diced |
1 teaspoon garlic, minced |
1 large bay leaf |
1 teaspoon chili powder |
2 teaspoons curry powder |
2 teaspoons turmeric |
2 teaspoons mustard seeds |
2 teaspoons cumin seeds |
1 cup split red lentils |
2 cups water |
2 teaspoons vegetable stock powder |
salt |
1 -2 tablespoon chopped coriander, leaf |
Directions:
1. Heat the oil in a large pan.
2. Cook onion and garlic, stirring frequently, until the onion has softened and is turning clear.
3. Add bay leaf and spices and cook, stirring continuously, for 1 to 2 minutes longer.
4. Tip in the lentils and the stock (made with the water and the stock powder), bring the mixture to the boil, then reduce the heat to a gentle simmer. Cover the pan with a lid whilst simmering, so that the liquid does not evaporate too quickly.
5. Cook until the lentils are tender, about 25 - 30 minutes.
6. Stir in the coriander and serve.
7. Suggested accompaniments, steamed rice, naan bread, poppadoms.
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