Directions
- 1Finely slice or dice the onion.
- 2Add the oil to a large pan with a lid and put onto a medium heat.
- 3Add the cumin seeds and sizzle for a few seconds.
- 4Add the onion and fry for a few minutes until soft and golden at the edges.
- 5Add the ginger, garlic, chilli and a splash of water, stirring for a minute until soft and fragrant.
- 6Add the tomato purée and lentils.
- 7Mix the turmeric with the stock and pour into the pan.
- 8Stir well and bring everything to a simmer.
- 9Once simmering, pop a lid on the pan and leave to bubble away for 15-20 minutes, or until the lentils are soft.
- 10Take the lid off and stir now and again to stop things sticking.
- 11If the liquid is mostly soaked up, add a little more stock.
- 12Finish with a squeeze of lemon to taste just before serving.
- 13Top with yoghurt, coriander and chilli flakes.
Ingredients
- 1 tbsp neutral oil or vegan butter
- 1 tsp cumin seeds
- 1 small onion
- 3 garlic cloves, minced or grated
- 1 inch piece ginger, minced or grated
- 0.5 red chilli, minced or grated
- 0.5 tsp chilli flakes
- 1.5 tbsp tomato purée
- 180 g dried red lentils, rinsed
- 700 ml vegetable stock
- 0.5 tsp turmeric
- 0.5 lemon juice, to taste
- Vegan yoghurt
- Chopped coriander
- Chilli flakes
Equipment
large pan with a lid
Tips
- Minimal chopping and all in one pot for an easy cooking process.
- Stir now and again to stop things sticking and add more stock if liquid is soaked up.
- Finish with a squeeze of lemon to taste just before serving.
Related recipes
Sheet Pan Beef Kefta Wraps
Indian · Drink
Easy Chicken Tikka Masala
Indian · Drink
Chai
Indian · Drink
80/20 Hainanese Chicken and Rice (One Pot version)
Indian · Drink35m
Super Easy Hyderabadi Chicken
Indian · Drink45m
Coconut Shrimp Curry
Indian · Drink
Kali Mirch Paneer
Indian · Drink10m
Greek Chicken Bowl
Indian · Drink
Vendakkai Peanut Fry
Indian · Drink12m
Optimized Turmeric and Ginger Shots
Indian · Drink
Coconut Chickpeas
Indian · Drink
Amish Amoxicillin
Indian · Drink