Indian Lentils
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 15 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g lentils, red
- 1 teaspoon salt
- 0.75 teaspoon ¾ turmeric
- 1 teaspoon cayenne pepper
- 750 ml water
- 1 large onion (s), peeled and chopped
- 1 teaspoon garlic, pureed
- 1 teaspoon ginger, mashed
- 1 small Can (s) tomato (s), chunky
- 2 teaspoon garam masala
- 1 tablespoon crème fraîche or yogurt
- oil
- 1 tablespoon coriander, fresh, chopped
Print Recipe
Pin Recipe Instructions
- Cook the lentils in the water with salt, turmeric and cayenne pepper for approx. 15 minutes until soft (caution: likes to burn, so stir again and again!). Drain the lentils in a colander.
- Fry the onion in a little oil, then add the garlic and ginger puree and fry with it. Add tomatoes, lentils, garam masala, crème fraîche (or yoghurt) and coriander and heat everything again.
- The lentils are really spicy. If you don`t like it so spicy, you should use a little less cayenne pepper or a little more crème fraîche.
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