- 250g red lentils
- 2 cups vegetable stock
- ½ teaspoon trumeric
- 50g ghee
- 1 medium onion, diced
- 2 garlic cloves, diced finely
- 1 large green chilli, seeded and finely chopped
- 2tsps ground cumin
- 2tsps ground coriander
- 2 tomatoes, diced
- ½ cup coconut milk
Rinse the lentils and drain well until the water is clear with no milkiness. Place into
a heavy pan the lentils, vegetable stock and turmeric. Bring to the boil, reduce and simmer for approx 10 minutes, or till tender. You must stir occasionally to make sure the mixture doesn’t stick to the pan and burn.
Heat the ghee in a frying pan and add the finely diced onion. Cook till clear then add garlic, chilli, coriander and cumin. Cook for 2-3 minutes until the spices become aromatic. Add the onion and spices mixture to the lentil mixture and then add the tomatoes. Simmer gently over a low heat for about 5 minutes. Season to taste with salt and pepper then add the coconut milk - stir through. Best served with boiled rice and naan bread or pappadams.