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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Nice as part of a curry meal or could be served as a dip with crisp veggies. Ingredients:
1 cup red lentil, rinsed and drained well |
1 tablespoon oil |
1 teaspoon mustard seeds |
1 teaspoon ground cumin |
1 teaspoon ground coriander |
1 teaspoon ground cardamom |
1/2 teaspoon turmeric |
1 large onion, finely chopped |
1 garlic clove, crushed |
1/4 cup vegetable stock |
1/2 lemon, juice of |
1/4 cup chopped fresh mint |
1 teaspoon salt |
Directions:
1. Bring 3 cups water to the boil in a covered pan over high heat. Add the lentils; stir well.
2. Reduce the heat to medium and boil lentils with the lid half on, for 10 minutes or until tender.
3. Heat the oil in a heavy based pan over medium heat for 1 minute. Add the mustard seeds and cook just until they start to pop. Add the cumin, coriander, cardamom and turmeric; stir over the heat for 1 minute.
4. Add the onion and garlic and cook for 5 minutes, or until soft, stirring occasionally.
5. Add the stock, lemon juice, mint salt and cooked lentils. Bring to the boil, stirring continuously.
6. Serve at once.
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