Prep 30 mins
Cook 30 mins
An easy and tasty lentil recipe. Cheap and quick! It's quite hot so I like it served with rice and a green vegetable.
- 8 ounces lentils (soaked as per packet instructions)
- 600 ml vegetable stock
- 1⁄2 teaspoon turmeric
- 1 ounce margarine
- 1 onion (chopped)
- 1 yellow pepper (chopped)
- 3 garlic cloves (whole but peeled)
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon ground cumin
- Put the lentils, turmeric and stock in a saucepan and bring it to the boil. Then reduce the heat and simmer, uncovered, for 20 minutes. Most of the liquid should be absorbed.
- In the meantime, melt the margarine in a saucepan and add the onion, yellow pepper, garlic, chili powder, cumin, salt and pepper to taste. Fry until the onion is soft and starting to brown.
- Take out the garlic and add the cooked lentils. Reduce the heat and simmer gently for about 5 minutes or so.
Overall: boring. I thought Dahl recipes generally included garam masala, a favorite of mine and a spice that an Indian friend assured me helped with the digestion issues of legumes. At least vegetable stock was used instead of water. Other things could have made it richer.. maybe coconut milk or something.