These curried lentils are quickly becoming a favourite side dish because the ingredients are all stock cupboard essentials. Delicious with roast chicken and greens!
- 300g red lentils
- 1 large diced onion
- 3 finely chopped garlic cloves
- 1 tbsp tomato puree
- 900ml chicken stock
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tsp garam masala
- 2 tsp ground ginger
- 1/2 tsp ground turmeric
Saute the onion and garlic in a pan until lightly golden. Stir in the spices, tomato puree and cook for another 2 minutes. Don’t worry if the spices stick to the pan a little.
Add the lentils and chicken stock to the pan and simmer for 1 hour, stirring occasionally. Add water or cook for longer as necessary to achieve the desired consistency.
Will keep very well in the fridge, so make a batch for the week.