Recipes
Date posted: 10/05/2019
Ingredients
| Dried red lentils. No soaking required | 400g |
| Large onion, chopped finely | 1 |
| Large garlic cloves, chopped finely | 4 |
| Fresh ginger, chopped finely or grated | 2 tbsps |
| Red chilli pepper flakes or 1 fresh small red chilli | 1 tsp |
| Everyday Favourites ground cinnamon | ½ tsp |
| Everyday Favourites ground turmeric | 2 slightly heaped tsps |
| Everyday Favourites garam masala | 2 tsps |
| Cumin seeds | 1 tsp |
| Everyday Favourites ground coriander | 1 tsp |
| Everyday Favourites ground black pepper | 1 tsp |
| 2 tsps | Salt |
| Large tomatoes, chopped into small chunks | 3 |
| Can coconut milk, full fat or light | 400ml |
| for sautéing the onion and garlic | 840ml water, plus 3 - 4 tbsps |
Method
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- Add 3 tablespoons of water (or 1 tablespoon of oil if you prefer) to a large pan and place over a medium heat.
- Once the pan is hot, add the chopped onion and sauté for about 5 - 10 minutes until translucent. Stir frequently and add a drop or two of water if required
- Add the chopped garlic & ginger to the pan and cook for about 1 minute longer.
- Add the chili and spices and cook them out for a minute or two then add the lentils.
- Toast the lentils gently for a few minutes, stirring frequently to stop them sticking.
- Add the chopped tomatoes, water and coconut milk, stir well and bring to a gentle simmer.
- Turn down to medium low, and continue to simmer for around another 25-30 minutes, stirring every few minutes until the lentils break down and the sauce is nice and thick.
- Serve, garnish with coriander and with pitta bread.