Going with the Just One More theme this week, I'm going to make Harj's lentil curry (soup) today hopefully, 'plant based' foods aren't just fruit and veggies, it includes the lentils that are in this recipe plus it's absolutely delicious! Oh and it ties in nicely with National Curry Week. As if I need an excuse to eat curry or anything to be fair.
Harj’s Lentil Curry- 5sp total on blue
1 small cup red lentils, mung yellow lentils & chana dal (pulses)
2 tsp turmeric
2-3 onions Garlic - I used 1 frozen block Ginger
3x green chilli’s add more if you like it spicier
1tbs olive oil (5SP)
1-2tsp cumin seeds
Tomatoes - either tinned which need to be purée or passata. (Harj uses about half a can)
1tsp garam masala
Method: Wash all lentils in saucepan with warm water - drain water and cover with boiling water. Add salt & turmeric, bring to the boil be careful not let it boil over then turn gas down and simmer, cover saucepan but don’t cover completely otherwise dhal will boil over - leave to simmer stirring occasionally until it start to thicken and looks like soup consistency. This can take up to 30-45mins to get right consistency.
Base - chop onions add to separate saucepan and add olive oil. Cook for 5 mins and add garlic, ginger, chopped chili & cumin seeds, if onions start sticking to saucepan keep adding water. You need to cook onions until they are more or less purée, then add tomatoes. Cook onions/tomatoes until they look like a paste then add to the lentils which should now have cooked and look like soup. Also add 1tsp of garam masala and coriander if required.