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Indian Spicy Lentils

What's The Big Idea?

I have no idea where this recipe originates from, or even if it is authentically Indian. But regardless of that question, it is wonderfully tasty, full of different flavours; earthy lentils and turmeric, sweet coconut, tangy tomatoes and lime... It's great as a side dish as part of an Indian meal, or if seving as a main dish, serve with naan bread and an ice-cold Indian beer!

Shopping List

Here's the list of what you need:

  • 2 tablespoons ghee or vegetable oil
  • 2 medium onions, finely chopped
  • 4 cloves garlic, minced
  • 2 teaspoons ginger, very finely chopped or grated
  • 1 medium carrot, grated
  • 2 teaspoons whole cumin seeds
  • 1½ teaspoons whole mustard seeds
  • ½ teaspoon turmeric
  • 9oz split red lentils
  • 1 x 400g tin tomatoes
  • 1 x 400ml tin coconut milk
  • Plenty of salt and black pepper
  • 2 tablespoons lime juice
  • 3 tablespoons chopped fresh coriander

What To Do

  • Heat the ghee or oil in a wok and fry the onion for 5 minutes
  • Add the garlic, ginger, carrot and whole cumin and mustard seeds, and fry for a further 3 minutes
  • Stir in the turmeric, lentils, tomatoes, coconut milk and 10fl oz water
  • Bring to the boil, reduce the heat and simmer gently for 35-40 minutes, stirring regularly and adding more water if needed
  • Season well - this dish will take a lot of seasoning!
  • Sir in the lime juice and fresh coriander, and serve

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