Recipe Credit By Farzana Kumandan @sprinklesandspicect
INGREDIENTS:
- 2 tablespoons butter
- 1 onion
- 1 green chilli
- 2 garlic cloves
- 2 carrots
- ½ tsp cumin
- 1 tsp turmeric
- 1 level tsp white pepper
- 1 level tsp smoked paprika
- 1 heaped tsp Sprinkles and Spice Orange Pepper
- 50g tomato paste
- 4 chicken stock cubes
- 4 cups water
- 1½ cups red lentils
- 1 level tsp dried mint
METHOD:
1. Rinse and soak the lentils in boiling water with 1 level tsp bicarb for at least a half hour or overnight. Give it one boil and discard the foam.
2. Rinse well and set aside.
3. In a food processor, chop the onion, chilli, garlic and carrot until fine and pulpy (or add the roughly chopped veg and use a stick blender later.)
4.In a large pot, on a medium to high heat, braise the veg in butter, until golden brown. Add in the cumin, turmeric, white pepper, paprika, and tomato paste.
5. Add in the lentils and mix for a bit, until well combined.
6. Add in the water and stock and bring to a slow simmer for 30-40 minutes on a medium to low heat, stirring occasionally.
7. Once the lentils are soft, garnish with dried mint (and chilli optional) and stir well.
8. Serve with a squeeze of fresh lemon and enjoy
Enjoy
