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Curried Lentils's picture
  Olive oil 2 Tablespoon
  Onions 2 Medium, chopped
  Garlic 2 Clove (10 gm), crushed
  Curry powder 2 Tablespoon (Adjust Quantity As Per Taste)
  Ground cumin 1 Teaspoon
  Lentils 1 Cup (16 tbs)
  Vegetable stock/Water 2 Cup (32 tbs)
  Lemon juice 2 Tablespoon
  Grated lemon rind 1⁄2 Tablespoon
  Freshly ground black pepper To Taste
  Salt To Taste

Heat the oil in a deep saucepan and saute the onions for 4—5 minutes.
Add the garlic and spices and cook for 2 minutes.
Wash, rinse and drain the lentils and add them to the saute.
Cook for a further 2 minutes.
Pour the stock into the pan, and add the lemon juice and rind.
Bring to the boil, then season to taste.
Cover, reduce the heat and simmer for 20-25 minutes, stirring occasionally.
Add a little extra stock if necessary.
The lentils should be quite soft when cooked.

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