Spiced Red Lentils

This is a Bethanie fave! And surprisingly very filling.

Serves 4

200g split red lentils

1 1/2 tsp mustard seeds

4 tbsp olive oil

salt

70g butter

juice of 1 lime

PASTE:

25g fresh coriander

1 onion, peeled, roughly chopped

40g ginger, peeled, roughly chopped

3 cloves garlic, peeled

SPICE MIX:

1 1/2 tsp ground coriander

1 tsp ground cumin

1/2 tsp ground turmeric

1/2 tsp paprika

1 x 400g tin chopped tomatoes

1/2 tsp fenugreek (optional)

Wash lentils, drain and soak in 350ml of fresh water for 30mins.

Roughly chop up the leafy part of the coriander bunch. Put the stems into a food processor with the onion, ginger and garlic, pulse to an almost paste.

Put the mustard seeds in a heavy based pan and place over a medium. When they begin to pop, add the onion mix and the oil, stir and cook on low heat for 10 mins.

Add spices and continue cooking and stirring for 5 mins longer.

Add the lentils and their soaking water, the tomatoes, fenugreek (if using) and salt. Cover and simmer for 30 mins or until lentils are cooked and sauce is not watery. If the mixture is catching before lentils are cooked, add more water.

Before serving, stir in the butter, lime juice and chopped coriander.

Serve in bowls with a side of fresh green salad, raita and our In-a-hurry Naan Bread.