Recipe by David GM
A nice warming lentil dish; good as a side with sliced hard-boiled egg to garnish or as a main. A tasty, low-fat meal at only at 322 kcals it’s good for those watching their weight and with some nice fruit or yoghurt to follow makes a satisfying meal. It’s easily adapted for others with heartier appetites too – toss in some toasted cashews and/or serve with wedges of hard-boiled egg.
Top Review by shari
This recipe is awesome! I added a little ground ginger for some extra anti-inflammatory properties, and I used canned lentils instead of dry (so just skipped the first step), and it's wonderful! I'll eat it again and again! Thanks!
- 300 g red lentils
- 30 ml butter
- 1 small onion, chopped finely
- 1 garlic clove, crushed
- 2.46 ml ground cumin
- 2.46 ml ground coriander
- 1.23 ml ground turmeric
- 1.23 ml cayenne pepper
- 1 chicken stock cube
- 14.79 ml parsley, chopped (or more if liked, flat leaf or curly)
Directions See How It's Made
- Place the lentils in a large saucepan of boiling water (adding stock at this stage could make the lentils too hard and unpalatable) and cook until just tender, then drain.
- Meanwhile, melt half the butter in a large frying and cook the onion, garlic and spices together until the onion is transparent and soft.
- Add the lentils, the crumbled stock cubes and the remaining butter to the onion. Combine well and cook until heated through.
- Remove from the heat, stir in the parsley and serve.