Curried Carrots And Lentils
|Flaked almonds||1 Ounce (25 Gram)|
|Vegetable oil||30 Milliliter (2 Tablespoon)|
|Onion||1 Medium, skinned and very finely chopped|
|Carrots||8 Ounce, peeled and thinly sliced (225 Gram)|
|Garlic||1 Clove (5 gm), skinned and crushed|
|Ground cumin||1⁄4 Teaspoon (1.25 Milliliter)|
|Ground coriander||1⁄4 Teaspoon (1.25 Milliliter)|
|Ground cinnamon||1⁄4 Teaspoon (1.25 Milliliter)|
|Red lentils||6 Ounce, drained, rinsed (175 Gram)|
|Boiling chicken stock||1 3⁄4 Pint (1 Liter)|
1. Place the almonds on a large ovenproof plate and microwave on HIGH for 8-10 minutes, stirring frequently until brown, then reserve.
2. Put the oil in a large ovenproof glass bowl and stir in the onion, carrots and garlic. Microwave on HIGH for 5-6 minutes, or until the vegetables soften. Stir them occasionally during cooking.
3. Stir in the spices and lentils and then microwave on HIGH for 3 minutes, stirring occasionally.
4. Add salt and pepper and the boiling stock and stir well. Microwave on HIGH for 25 minutes or until the lentils are just tender, stirring occasionally during cooking. Serve hot, garnished with the toasted almonds.