 |
Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 3 |
|
I LOVE LENTILS.... I MAKE DOUBLE PORTIONS. THE FIRST MEAL AS IS WITH THE RECIPE AND THEN IT BECOMES MY LUNCHEONS AT WORK,,,, WITH RICE, ROTI, BAKE POTATOES, BREAD, YOU NAME IT IT IS JUST FANTASTIC Ingredients:
250 ml red lentils, uncooked |
1 onion, finely chopped |
2 cloves garlic, chopped |
20 ml oil (not olive oil this time!!!!!) |
5 ml soya sauce |
2 ml cayenne pepper |
5 ml cumin |
3 ml mild curry powder (or if you like it stronger be free and use more) |
5 ml turmeric |
5 ml apricot jam |
1 large ripe tomato, peeled and cut in cubes |
2 ml salt |
3 hard-boiled eggs, cut into quarters |
Directions:
1. COOK LENTILS ACCORDING TO PACK INSTRUCTIONS
2. DRAIN AND KEEP ASIDE
3. SAUTE ONION AND GARLIC IN OIL UNTIL TENDER
4. ADD CAYENNE PEPPER, CUMIN, CURRY TURMERIC AND STIR FOR 1 MIN
5. ADD SOYA SAUCE AND APRICOT JAM
6. ADD TOMATO, LOWER HEAT AND SIMMER FOR A FEW MINUTES
7. ADD LENTILS AND MIX LIGHTLY
8. ADD SALT TO TASTE
9. ARRANGE EGGS ON TOP OF CURRY PRIOR TO SERVING
10. SERVE WITH A GREEN SALAD
11. ENJOY :)
|
|