This recipe is really simple to make and although you need a few spices and bits and pieces you can pick them up at any supermarket. If you haven’t tried lentils before give this ago it’s really tasty and makes a load, It’s really good with a curry as a side dish or just serve on it’s own.
The other bonus of this is it is very cheap and filling to make, It reheats well so nice to take to work as well, This amount of chili doesn’t make it too hot so you can amp up the chili if you like it hotter.
12 oz red split lentils (washed and drained)
1/2 tsp turmeric
1 tsp peeled and grated ginger (I used frozen)
spray oil
1 tsp whole cumin seeds
1 tsp black mustard seeds
1/2 tsp dried chili flakes
2 cloves crushed garlic (I used frozen)
1 tsp salt
Place the lentils in a large saucepan with the turmeric , ginger, garlic and chili flakes and add 2 pints of water. Bring to a simmer (dont let it boil) and simmer for 35-40 minutes stirring every now and then. Remove from the heat and set aside.
In a small frying pan spray with spray oil and place on a medium heat, Add the cumin and mustard seeds and wait for them to start to ‘pop’ stir and cook for another minute or so then stir into the lentil mixture along with the salt.
Return to the heat and bring back to the boil ,taste in case you need more salt and serve.
Syn free on extra easy and green
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