[adapted from package of East End lentils]
- 250g dry split red lentils
- 4 cups of boiling water
- 4 tbs unsalted butter or some oil
- 1 large onion (finely chopped)
- few garlic cloves (chopped) – optional
- 1 large or 2 smaller tomatoes (diced)
- 1 tsp turmeric powder / curcuma
- 1 tsp curry powder (I used mild)
- 1 tsp paprika powder
- ½ tsp chilli flakes, you can also use some hot sauce towards the end to taste
- sea salt to taste
- handful of fresh coriander leaves (chopped)
- cooked basmati rice to serve
- Rinse lentils about 4 times, drain and place with 3 cups of boiling water in a wide pot.
- Cook for about 15 minutes or until soft, if all water is gone add some more.
- In meantime fry onions and garlic on half of the butter, once they are browned add also tomatoes and fry some more, until they are soft.
- Add to the pot with lentils together with 1 more cup of boiling water.
- Add also the rest of butter and all spices except salt, fresh coriander and hot sauce if used instead of chilli flakes.
- Simmer for another 10-15 minutes until sauce has creamy consistence.
- Season to taste with salt, fresh coriander and hot sauce if chilli flakes were not added before.
Make enough sauce for 3 cups (before cooking) of rice.
Some more lentil recipe ideas:
Michelle made Dal Makhani – classic Indiana side dish of black lentils flavoured with garlic and ginger among other spices.