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.

Recipe «Spiced Indian lentils with raita» presented in category Recipes / Soups, to prepare this dish you will need no more 5 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

• 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 

Instructions

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.