14
Spiced Lentil Stew serves 4
Appliance Functions: Sauté and Stew
Ingredients
• 300g dried split red lentils
• 400mL water
• 1 bunch coriander
• 1 small onion, roughly chopped
• 40g fresh ginger, roughly chopped
• 4 garlic cloves, roughly chopped
• 1 fresh green chilli, roughly chopped
• 1 ½ tsp. mustard seeds
• 1 ½ tsp. ground coriander
• 4 tbsp. sunflower oil
• 1 tsp. ground cumin
• ½ tsp. ground turmeric
• ½ tsp. sweet paprika
• 12 curry leaves
• 400g canned diced/crushed tomatoes
• 2 tsp. sugar
• 2 tbsp. lemon juice
• Coriander leaves to serve
• Salt to taste
Method
1. Wash lentils in plenty of running cold water, then soak in the 400mL of water for 30 minutes.
2. Chop leaves off coriander and place stalks in food processor with onion, ginger, garlic and chilli.
Pulse a few times to chop up without turning into a paste.
3. Turn appliance on, select Sauté function and add mustard seeds. Once they begin to pop, add chopped
onion mixture and oil. Cook and stir on low heat for approximately ten minutes.
4. Select Stew function on appliance and set cooking time to 35 minutes. Add all spices and curry leaves.
Continue to cook, stirring, for five minutes.
5. Add lentils in their soaking water, tomatoes and sugar. Cover and simmer for 30 minutes or until
lentils are fully cooked.
6. Stir in lime juice and chopped coriander leaves. Add salt to taste and serve.
To Previous Page
Loading...
