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Member recipe

Red Lentils Indian Stylee

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Serves 2

A delicious, healthy, low fat vegetarian dish using lentils, garlic, cumin and ginger. Can be frozen.

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  • 250g to Red Lentils
  • 1 garlic clove, crushed
  • 1 onion finely chopped (frozen works fine)
  • 1 tsp of Cumin Seeds
  • 1 dst sp of Ginger, finely grated (can use easy ginger from a jar)
  • 1 x 450g tin of chopped tomatoes
  • Dollop of tomato puree
  • 1 tbsp lemon juice (doesn't need to be fresh)
  • 1 tbsp of Olive Oil
  • Salt to taste
  • Chopped coriander (optional)
  • Sliced fried mushrooms to top (optional)


    1. Put lentils in saucepan with the grated ginger and add enough water to just cover. Bring to boil and simmer for 45 mins.
    2. Once lentils are almost cooked, heat the oil and gently fry cumin seeds (in a large enough frying pan to accomodate the lentils once cooked) for a minute then add chopped onion and cook until onion is softened. Once onion is softened add garlic and cook for a further minute (add at this stage to avoid burning and becoming bitter).
    3. When lentils are cooked add to the onions (no need to drain) together with the tinned tomatoes, tomato puree, lemon juice and salt to taste.
    4. Continue to cook until the dish reaches a consistency you are happy with (it can tend to look a bit sloppy but don't worry it doesn't affect the taste and 'firms up' if frozen). Stir in chopped coriander and top with fried mushrooms if using.

Comments, questions and tips

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13th Apr, 2011
I wasn't too keen on the idea of this in the first place, but it was the day before shopping day, and i had all the ingredients, and i wanted an accompaniment to the curry i had frozen. So I made it, and it was rather sloppy. I didn't hate it, I just felt it needed some more substance, something chunky in it, amd overall a stronger flavour. I only ate a few forkfuls of it. But, my son loved it :)
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