200g yellow lentils (split peas)
1 litre chicken or vegetable stock
½ tsp turmeric
2 large potatoes, peeled and diced
4 large tomatoes, skinned and chopped
25g low-fat margarine
1 onion, finely diced
2 cloves garlic, minced
1 tsp cumin seeds (or ready-ground cumin)
1 tsp coriander seeds (or ready-ground coriander)
1 tsp garam masala
½ tsp cayenne pepper (or more, if you like)
Salt and pepper to taste
• Dry-fry cumin and coriander seeds until fragrant, allow to cool.
• Meanwhile cook lentils, turmeric, potato and tomatoes in stock and bring to a boil.
Then reduce and simmer uncovered for about 20 minutes.
Most of the liquid should be absorbed and the potato cooked through.
• When seeds have cooled, crush with a mortar and pestle until smooth.
• Melt low-fat margarine in a frying pan and sauté onion, garam masala, ground cumin, ground coriander
and garlic. Fry until onions are soft and just starting to brown.
• Add cayenne pepper, salt and pepper to taste and sauté for another minute.
• Combine the onion mixture with the cooked lentil mixture, boil then reduce heat and gently simmer for
half an hour or more (depending on the size of the lentils), stirring at 10-minute intervals.
• Top with roughly chopped fresh coriander leaves and serve with warm, crusty bread.
Recipe courtesy of Expat Kitchen. www.expat-kitchen.com