Spiced Indian lentils with raita

Cooking Soups Spiced Indian lentils with raita

Serve this hearty vegetarian lentil curry as part of an Indian banquet or with rice as a complete meal for 4.

Lables: Low fat Low kilojoule Lower gi Vegetarian Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Heat the olive oil in a saucepan over low heat. Add the eschalot and cook, stirring, for 1 minute until soft. Add the ground coriander and cardamom, and cook, stirring, for 30 seconds until fragrant. Add the lentils and 1/3 cup (80ml) water. Increase the heat to medium and cook for 2-3 minutes until the liquid evaporates. Remove from the heat and stir through the coriander leaves and lemon juice.
  2. To make the raita, place all the ingredients in a bowl. Season with salt and stir to combine.
  3. Serve the lentils on basmati rice with chutney, raita and lemon wedges.

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1 tbsp olive oil
2 eschalots, thinly sliced
2 tsp ground coriander
1 tsp ground cardamom
800g canned lentils, rinsed, drained
1/2 cup coriander leaves
2 tsp lemon juice, plus lemon wedges to serve
Steamed Basmati rice, to serve
1/2 cup apricot chutney or mango chutney
1/2 cup thick Greek yoghurt
1/2 Lebanese cucumber, chopped
1 tbsp chopped mint leaves
2 tsp lemon juice

Adv

Autors
Preparation time
10
Cooking time
5
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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