Curried Lentils Recipes

Ingredients :

225 g bright orange lentils

50 g butter or margarine

2 tsp salad oil

2 garlic cloves, peeled and crushed

225 g onions, peeled and grated

125 g unsalted peanuts, toasted, skins rubbed off, nuts coarsely chopped

2 tbsp curry powder

1 tsp turmeric

1 tsp paprika

2 tsp fresh ginger, peeled and finely chopped or squeezed through a garlic press

seeds from 3 opened out cardamom pods

2 tbsp tomato purée

725 ml boiling water

2 tsp salt

2 tbsp chopped fresh coriander leaves or parsley

1. Rinse lentils and leave on one side for the time being.
2. Heat butter or margarine and oil in large pan.
3. Add garlic and onions.
4. Fry until a warm gold, stirring from time to time.
5. Add lentils.
6. Mix in peanuts, curry powder, turmeric, paprika, ginger, cardamom seeds, tomato purée, boiling water and salt.
7. Bring to boil and lower heat.
8. Cover pan and simmer about 45 minutes to 1 hour or until lentil mixture is thick and has absorbed most of the liquid.
9. Stir  frequently and top up with extra boiling water if lentils seem to be thickening up too much.
10. Turn into a serving dish and sprinkle with the fresh coriander or parsley.

Note :

Accompanied with rice and side dishes of chutney, yoghurt and chopped up tomatoes and cucumber, this is bound to please all nut loving vegetarians who are curry addicts at the same time !

Makes about 14

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