Lentil chilli

By admin
01 July 2013

Beat the winter blues with a delicious lentil chilli treat

Serves 6

Preparation time: 5 min

Cooking time: 45 min

250 g dried red split lentils, rinsed until water is clear

750 ml (3 c) water

45 ml (3 T) oil

15 ml (1 T) cumin seeds

1 onion, chopped

3 green chillies, split

5 ml (1 t) sliced ginger

3 garlic cloves

1 can (410 g) whole tomatoes

2 ml (½ t) turmeric

2 ml (½ t) garam masala

5 ml (1 T) ground coriander

15 ml (1 T) sugar

salt and pepper

rice and chutney to serve

1 Put the lentils in a pot of water and bring to the boil. Skim off froth and simmer, stirring occasionally, for 20 minutes or until the lentils are tender.

2 Drain and whisk until broken. Set aside to cool.

3 Heat the oil over medium heat and fry the cumin seeds until fragrant. Add the onion, chillies and ginger and cook for 5 minutes or until the onions are soft.

4 Add the garlic and tomatoes and stir to combine well. Add the turmeric, garam masala, coriander and 125 ml (½ c) water and simmer over low heat for 15 minutes. Season with the sugar, salt and pepper.

5 Stir in the cooked lentils until well combined, adding more water if necessary for a moister consistency. Serve with rice and chutney.

- Hope Malau

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