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Prep time:

Cook time:

Serves: 4

By Servalan



  • 1 handful vegetable stock

  • 1 large onion sliced

  • 1 tsp turmeric

  • 1 tsp ginger

  • 1 tsp ground cumin

  • 1 tsp paprika

  • 230g red lentils rinsed (or a mix of red and green)

  • 1 splash corn oil

  • 3-5 cloves garlic crushed or finely chopped

  • 1 handful fresh coriander chopped


  1. Sauté the onion in the corn oil for about 5 minutes.
  2. Add the garlic and dried spices and fry for about 1 minute.
  3. Add the lentils and stir until covered with the onions and spices.
  4. Add enough vegetable stock to cover generously
  5. Bring to the boil and speed-boil for 10 minutes, removing any foam with a slotted spoon. Add more stock if it is needed
  6. Turn down the heat, cover and simmer for at least 20 minutes until the lentils are cooked. During this time, add as much stock as you want to achieve the consistency you like. You can simmer it for much longer if you want the flavours to intensify, but, of course, keep checking to make sure that more liquid doesn't need to be added.
  7. Before stirring, throw in a big handful of fresh, chopped coriander.

Additional Information

  • indian

  • pulses

  • Main Course

  • Vegetarian

  • Dairy Free

  • Nut Free

  • Egg Free

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Your comments

  • Servalan 15/06/10 22:39

    Gah! Of course I mean before SERVING throw in a big handful of fresh, chopped coriander - this recipe will have been stirred many times before that!!!

  • Servalan 15/06/10 22:34

    A big favourite here. We have it either with pea and onion pilau rice and popodums or with naan bread. Nice with some mango chutney and/or lime pickle (for a bit of a kick) too.