1 cup red lentils
2 cups veg stock
1/2 tsp. ground turmeric
1 onion, chopped
2 cloves garlic, finely chopped
1 large green chili, seeded and finely chopped
2 tsps ground cumin
2 tsps ground coriander
2 tomatoes chopped
1/2 cup coconut milk
1. Rinse lentils and drain well.
Place lentils, stock and turmeric in a large, heavy-based pan. Bring to the boil, reduce the heat and simmer, covered, for 10 mins, or until just tender. Stir occasionally and check the mixture is not sticking.
2. Meanwhile, heat the ghee in a small frying pan and add the onion. Cook until soft and golden and add the garlic, chilli, cumin and coriander. Cook, stirring, for 2-3 minutes until fragrant. Stir the onion and spices into the lentil mixture and then add the tomato. Simmer over very low heat for 5 mins, stirring frequently.
3. Season to taste and add the coconut milk. Stir until heated through. Serve with naan bread or rice.
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