One of my favourite dishes, I've made this over and over again. I've chosen to use canned or jarred lentils for this recipe as it's such a staple in my student kitchen after a long day, but this would work with dried red or yellow lentils simmered for longer with more stock.
Serves: 2
Ingredients:
2 cans of cooked lentils or one large jar
1 tbsp oil
1 onion or 3 shallots, diced
2 cloves of garlic, minced
2 tbsp tomato puree
1 can chopped tomatoes
1 tbsp curry powder
1 tsp grated ginger (approx)
1 tsp dried chilli
100 ml vegetable stock
a few handfuls of spinach (optional)
salt and pepper to taste
Method:
1. Sweat onion/shallots in oil in a large pan. After a few minutes, as the onions soften, add the garlic.
2. Add the curry powder, chilli and ginger. Do not allow the spices to burn. After a minute, add the tomato puree.
3. Add the lentils and allow them to cook in the spice mixture for a few minutes before adding the tinned tomatoes and about 100ml stock. Leave to simmer.
4. Once the lentils have simmered to the desired consistency, add the spinach if using and season to taste.
This is lovely served on rice and/or with a salad of finely chopped tomato, cucumber and red onion. I like to garnish it with a squeeze of lemon, some chopped coriander or a handful of pomegranate seeds - I think the sweetness works really well in this dish.
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