A spicy green lentil side dish finished off with a lovely tang of lemon. Green lentils don’t need overnight soaking.
Serves 4 as a side or two as a main.
300g green lentils
A large-ish onion
Two garlic cloves
Table spoon olive oil
Teaspoon of cumin powder or crushed seeds
Teaspoon of coriander powder
Teaspoon of methi / fenugreek
Teaspoon of dried chilli
One litre of veg stock
Juice of a lemon
Natural yoghurt, to serve
Finely chop the onion and roughly chop the garlic, fry gently for about 5 minutes in the oil until softened. Add in the spices, stir in well and continue frying until aromatic – a couple of minutes.
Add the green lentils, mix well with the spiced onions. Cook for a further couple of minutes and then add the stock – all of it.
Simmer for 25 mins or until all the stock is absorbed, stirring occasionally.
Let it sit for a couple of minutes and then stir in the lemon juice.
Serve with the yoghurt (mixed in if you like), pitta or naan and rice.