It is super filling, delicious and easy to make.
Serves 4
Ingredients:
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1 cup (210g) red lentils, rinsed well
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3cm fresh ginger, sliced
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2 Bay Leaves
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1 cinnamon stick
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2 tablespoons (40g) of butter or vegan butter
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1 large onion, finely chopped
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2 cloves garlic, crushed
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2 teaspoons turmeric
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1 teaspoon cumin
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1/2 teaspoon garam marsala
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1/2 teaspoon chilli flakes
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2 tablespoons lemon juice
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1/2-1 teaspoon salt 1 tablespoon chopped coriander leaves
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Naan bread or pappadum, to serve
Method:
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Place lentils, ginger, bay leaves and cinnamon in a large saucepan with 3 cups of cold water. Bring to the boil, reduce the heat to medium and simmer, stirring to prevent sticking for 10-12 minutes. Discard spices and set aside.
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Heat the butter in a large frying pan over a medium high heat. Add the onion and cook for 3 minutes. Stir in the garlic, turmeric, cumin, garam marsala and chilli flakes and cook for a further minute or until fragrant. Stir in the lemon juice and season to taste with salt.
