Red Lentils Indian Stylee
In this hearty and flavorful red lentil curry recipe, tender lentils are simmered in a fragrant blend of spices, tomatoes, and aromatics. The dish is brought together with a touch of lemon juice and a sprinkle of fresh coriander, adding a burst of freshness to each bite. Served with a hint of earthy mushrooms on top, this curry is a comforting and satisfying meal that's perfect for vegetarians and lentil lovers alike.
— Constant Cookbook
Ingredients
- 250g to Red Lentils
- 1 garlic clove, crushed
- 1 onion finely chopped (frozen works fine)
- 1 tsp of Cumin Seeds
- 1 dst sp of Ginger, finely grated (can use easy ginger from a jar)
- 1 x 450g tin of chopped tomatoes
- Dollop of tomato puree
- 1 tbsp lemon juice (doesn't need to be fresh)
- 1 tbsp of Olive Oil
- Salt to taste
- Chopped coriander (optional)
- Sliced fried mushrooms to top (optional)
Instructions
- Put lentils in saucepan with the grated ginger and add enough water to just cover. Bring to boil and simmer for 45 mins.
- Once lentils are almost cooked, heat the oil and gently fry cumin seeds (in a large enough frying pan to accomodate the lentils once cooked) for a minute then add chopped onion and cook until onion is softened. Once onion is softened add garlic and cook for a further minute (add at this stage to avoid burning and becoming bitter).
- When lentils are cooked add to the onions (no need to drain) together with the tinned tomatoes, tomato puree, lemon juice and salt to taste.
- Continue to cook until the dish reaches a consistency you are happy with (it can tend to look a bit sloppy but don't worry it doesn't affect the taste and 'firms up' if frozen). Stir in chopped coriander and top with fried mushrooms if using.
Yield
Serves 2
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