Curried red lentils

A quick, protein packed dinner for cosy nights!

This is a stew-like dish that can be eaten in a bowl with crusty bread on the side, or with rice and/or other vegetables. I quite like to have it on its own sometimes with a few big handfuls of spinach stirred in or with cumin rice (cook a spoon full of cumin seeds in vegetable oil for a couple of minutes then add basmati rice and water and cook per the package directions).

Rinse red lentils before adding to the soup.

Minimal chopping with this dish!

Tomato and spices cooked down to a pulp. Smelling delicious!

All ready to serve!

Ingredients:

175 g (1 cup) red lentils, rinsed

750 ml (3 cups) water

1-2 bay leaves, fresh if possible

1/2 tsp ground turmeric

2 cloves garlic

2 cm of ginger

1 large tomato

2 tsp olive oil

1 1/2 tsp mild curry powder

1/2 tsp ground coriander

1/2 tsp ground cumin

1/4 tsp chili powder (optional)

1 bunch fresh coriander/cilantro

Salt to taste

Lime (optional)

Method:

1. Add rinsed lentils, water, bay leaves, and turmeric to a pot and bring to a boil covered. Uncover and simmer until lentils are soft (about 15 minutes)

2. Peel, de-germ, and mince garlic. Peel and mince ginger. Dice tomato

3. Heat oil in a large sauce pan on medium heat and add garlic and ginger. Cook 2-3 minutes until fragrant

4. Add spices and stir 2 minutes

5. Add tomato and cook on medium-high heat until soft

6. Discard bay leaves from lentils. Add lentils and cooking liquid to tomatoes and spices. Simmer uncovered for 10 minutes. Season with salt

7. Chop fresh coriander/cilantro and add to lentils. Remove from heat

8. Serve warm with a squeeze of lime if desired

Serves 4 as main dish