Ingredients (use vegan versions) :
• 1 cup dry red lentils
• 3 cups water
• 1 diced onion
• 2-3 diced or crushed garlic cloves
• ½ peeled and chopped ginger root
• ½ can of chopped tomatos
• 2 tsps curry powder
• ¼ teaspoon red chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 4-5 tablespoon cooking oil
• salt and pepper to taste
Directions :
Heat water in pot until boiling. Add lentils and boil for
one minute. Reduce heat to a simmer. Simmer lentils until
they resemble a thick paste. While lentils are simmering,
heat oil in frying pan. Add onion, garlic and ginger. Fry
until soft. Add curry, chili, cumin, coriander, salt and
pepper, saute for 2-3 minutes. Add tomatos and saute for
another 3-5 minutes. Add fried spice mixture into lentil
paste, stir and cook an additional 15-20 minutes. Serve as
is or over basmati rice.
• Vegetable stock can be added to boiling water for
additional taste.
Serves 4-6
Preparation time: 45 mins
