Spiced Red Lentils (Vegan) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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from Sainsburys magazine Dec 2009, this is marketed as a chritsmassy dish in the mag, Ingredients:
400 g dried red lentils |
2 tablespoons olive oil |
3 teaspoons cumin seeds |
2 teaspoons mustard seeds (black or yellow) |
1 onion, finely chopped |
100 g gingerroot (peeled and finely grated) |
1 red chili, chopped (include seeds) |
2 garlic cloves, finely chopped |
2 teaspoons ground cumin |
1 teaspoon turmeric |
1 pinch cayenne pepper |
3 tablespoons tomato puree |
2 sticks cinnamon |
500 ml vegetable stock |
1 orange juice, and zest |
28 g coriander, finely chopped |
28 g mint, finely chopped |
sea salt |
Directions:
1. place lentils in large saucepan cover with cold water, bring to boil and then drain through a fine seive rinse with cold water, drain well and set aside.
2. heat oil in large pan add the cumin and mustard seeds, stand back as they will spit cooke for 30 secodns and add the onion. cook over a medium heat until softened.
3. add the ginger, chilli, garlic, ground cumin, tumeric and cayenne pepper and cook for 2 minutes.l stir in tomato puree and fry for 1 minute.
4. add the lentils cinnamon sticks and stock bring to the boil.
5. reduce the heatto a simmer and cook for about 15 minutes until lentis are tender and dahl has thickened.
6. add more stock if the lentils are not tender by the time the stock has been absorbed.
7. remove from heat discard cinnamon sticks add ornage zest and jucie season with salt cool to room temperatur and stir in herbs.
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