Spiced Red Lentils

The humble red lentil is a fantastic and nutritious cruising food.
When vegetable stores are low, lentils are nutritious and high in fibre.
This Indian recipe is wholesome and full of flavour.

Ingredients

225g red lentils
4 tbsp vegetable oil. I use grape seed oil. It can handle high temperatures and is healthier than sunflower or vegetable oil.
1/2 tsp black mustard seeds
1/2 tsp cumin seeds
1 1/2 tsp ground cumin
1 tsp turmeric
1 tsp salt
6 shallots finely chopped
1 cm  cube root ginger finely grated
2 cloves of garlic crushed
2 green chilies, de-seeded and finely chopped
1 tin of tomatoes
2 tsp coriander. Fresh coriander is usually hard to come by. I buy it in a jar.

Method

In a heavy saucepan heat the oil. Throw in the mustard seeds and as soon as they start to pop add the cumin for 20 seconds. Then add the lentils and stir for 3 minutes.

Add the ground cumin, turmeric and salt. Sir fry for another 3 minutes.

pour in 750 mls of water and simmer for 5 minutes. Cover and simmer for another 30 minutes or until the lentils are soft.

To prepare the seasoning, in a separate pan heat 2 tbsp oil, add the shallots and stir fry for 3 minutes.
Reduce the heat and add ginger, garlic and chillies and stri fry for 2 minutes. Mix in the tomato and coriander.

Tip the entire contents of the saute into the lentils and stir.
Serve with basmati rice.