A gently spiced recipe for lentils from Nigel Slaters book ” Real Cooking” . They can be served with naan bread or a roti, or as a side dish.
Ingredients
- 200 g green or brown lentils
- 1 medium onion peeled and thinly sliced
- 2 plump cloves garlic peeled and finely chopped
- 50 g butter
- 1 inch fresh ginger grated
- 2 tomatoes chopped
- 1 medium fresh hot red chillies deseeded and finely chopped
- 100 ml double cream
- 1 tsp garam masala
Servings:
Instructions
- Cook the lentils in boiling water for about 20 minutes until tender and quite soft then drain and set aside.
- Put the onion in a pan with the garlic and butter. Cook slowly over a moderate heat until the onion has started to colour. Add the ginger and sweat for a minute.
- Add the tomatoes and chillies to the pan and continue cooking for about 5 minutes until quite sludgy.
- Add the cream and the garam masala. Season and cook gently on a low heat for about 10 minutes.
- Stir in the drained lentils and when they have warmed through tip into a serving dish.
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