(For the curry lover but not too much spice)
2 cups of red lentils
1 tablespoon olive oil
1 green chilli chopped and deseeded
1/2 teaspoon minced garlic
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/2 teaspoon turmeric
1/2 teaspoon salt
1/2 tin chopped tomatoes
Fresh coriander to garnish
Wash and place lentils in a microwaveable bowl with plenty of water and microwave until soft (usually 10-15 minutes).
Meanwhile heat olive oil in pan and add mustard seeds. Put lid on and let them pop but not burn.
Add finely chopped onion, garlic, cumin seeds and chopped green chilli. Sauté until onion is soft and oil separates. Smells great.
Add remainder of spices and salt and cook for 2 minutes stirring continuously.
Add tomatoes and cook until soft and colour changes to a deep red. Smash the tomatoes with the back of a wooden spoon.
Add softened lentils and stir completely. Add a little extra water if consistency is too thick.
Simmer for 10 minutes.
Chop fresh coriander and sprinkle on top.
Serve with brown rice. Enjoy.
Note: this is a high fibre dish and so very good for you. It can also be thinned to make a soup consistency if that is what you desire. Let us know what you think.