“Nice as part of a curry meal or could be served as a dip with crisp veggies.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring 3 cups water to the boil in a covered pan over high heat. Add the lentils; stir well.
  2. Reduce the heat to medium and boil lentils with the lid half on, for 10 minutes or until tender.
  3. Heat the oil in a heavy based pan over medium heat for 1 minute. Add the mustard seeds and cook just until they start to pop. Add the cumin, coriander, cardamom and turmeric; stir over the heat for 1 minute.
  4. Add the onion and garlic and cook for 5 minutes, or until soft, stirring occasionally.
  5. Add the stock, lemon juice, mint salt and cooked lentils. Bring to the boil, stirring continuously.
  6. Serve at once.

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