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.
Spicy Lentils with Cream (2)
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.