This recipe came together faster and easier than I thought.
Ingredients
- 1 1/2 cup lentils, washed and drained (210g/7.5oz)
- 4 gloves garlic
- 1 inch ginger
- 2 shallots or half white onion
- 1 tomato
- 2 jalapenos, seeded
- 2 tbsp oil
- 1 tbsp whole cumin seeds
- 1 tbsp whole coriander
- 1" tumeric
- 1 tsp garam masala
- 1 3/4 tsp salt
- Half a lemon
- Cilantro
4-6
Directions
Rinse lentils like rice til water runs clear. Cover with water and boil. Remove froth from top.
In dry pan, toast cumin and coriander seeds. Put in spice blender and blend til fine. Put in pan with 2 tbsp olive oil. Add ginger and tumeric in spice blender and blend. Blend ginger, garlic, shallots and tomato in large blender.
Heat oil and spice mix til fragrant. Add blended tomatoes. Add jalapenos. Add half cooked lentils. Add a little water to cover. Add the bay leaf and remaining spices. Cover and simmer for 30-40 minutes. Turn off heat and garnish with lemon juice and chopped cilantro.
1 hour
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