A colourful and appetizing dish primarily based on crimson lentils, enriched with parsley, garlic, ginger, tomatoes, turmeric, cumin seeds and fennel.
Elements
Important course For four individuals
1 onion
three cloves of garlic
1 crimson pepper
1 tablespoon of coconut fats
1 tablespoon of turmeric
1 teaspoon of cumin seeds
1 teaspoon of fennel seeds
1 tablespoon of floor ginger
1 tin of 400g chopped peeled tomatoes
250 g of crimson lentils
1 l of water
1 bunch of cilantro
How you can proceed
Preparation:
ca. 10-15 minutes
Simmer:
ca. 30 minutes
Complete-time:
45 min
Finely chop the onion, garlic cloves and chilli. Warmth the coconut fats in a pan, add the turmeric, cumin and fennel seeds, ginger and chilli and brown them. Mix the tomato paste and lentils, combine then moist with water. Cowl and simmer over medium warmth for approx. 30 minutes. Season with salt and pepper. Garnish with coarsely chopped cilantro and serve. You may be interested to read the pumpkin and courgette soup recipe/ greek cake mantovana recipe/ Belgian endive salad recipe.
Helpful suggestions
As an alternative to crimson lentils, you may also put together dal with inexperienced lentils or halved yellow peas. You possibly can substitute canned chopped tomatoes with contemporary tomatoes. Accompany the dish with naan or rice and, to style, with slight yoghurt.