Ingredients
-
1 tablespoon olive oil
-
1 large onion, diced
-
1 teaspoon garlic, minced
-
1 large bay leaf
-
1 teaspoon chili powder
-
2 teaspoons curry powder
-
2 teaspoons turmeric
-
2 teaspoons mustard seeds
-
1 cup split red lentils
-
2 cups water
-
2 teaspoons vegetable stock powder
-
salt
-
1 -2 tablespoon chopped coriander, leaf
-
2 teaspoons cumin seeds
Instructions
- Heat the oil in a large pan.
- Cook onion and garlic, stirring frequently, until the onion has softened and is turning clear.
- Add bay leaf and spices and cook, stirring continuously, for 1 to 2 minutes longer.
- Tip in the lentils and the stock (made with the water and the stock powder), bring the mixture to the boil, then reduce the heat to a gentle simmer. Cover the pan with a lid whilst simmering, so that the liquid does not evaporate too quickly.
- Cook until the lentils are tender, about 25 - 30 minutes.
- Stir in the coriander and serve.
- Suggested accompaniments, steamed rice, naan bread, poppadoms.