United States
Cooking time - 55 mins
Serves - 4
Difficulty - easy peasy
- 300g/10.6oz red lentils
- 2 tbsp sunflower oil
- 1 onion, diced
- 4 garlic cloves, diced
- Thumb-sized piece of ginger, diced
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp turmeric
- 1 dried red chilli
- 1 tbsp tomato purée
- 400g/13.5fl. oz can coconut milk
- 850ml/28.7fl. oz water
- Salt, to taste
- Coriander leaves, ginger and green chilli, to serve
Method
- Rinse the lentils until the water runs clear, then drain.
- In your Whatever Pan, add the oil and sauté the onions on low heat until translucent.
- Then, add the ginger, garlic, cumin seeds coriander powder, turmeric and dried chilli. Stir until well mixed.
- Mix in the tomato purée and cook for one min.
- Add in the lentil and stir until well mixed.
- Pour in the coconut milk and water. Bring to a boil and simmer for 30 minutes until the lentils are soft. Be sure to stir occasionally.
- Remove the chilli and stir in a generous helping of salt for taste.
- Garnish with some coriander leaves, ginger and green chilli and it’s ready to be served.
