serves 4-5, with stir-fry vegetables
About 1-1/2 cups dry large brown lentils
1 very large, or two medium onions, fine chopped
(red onions if you can get them)
1 TBS olive oil
1 level tsp brown mustard seeds
1/2 tsp ground ginger
1/4 tsp salt
1/2 tsp freshly ground black pepper
1 heaped tsp masala curry paste (Moshim’s)
2 TBS finely chopped garlic
1 tsp freshly ground or crushed coriander seed
2 cups water
3-4 Maggi chicken stock cubes (or pareve stock
powder – enough for about 3 cups stock)
3 bay leaves
- Check lentils for stones etc. Wash/rinse them twice.
- Simmer about 10 min to part-cook, then drain.
- Heat oil in big stock pot. On medium heat, fry mustard seeds until they begin to pop, then immediately add onion, ginger, salt, pepper and stir. Continue about 10 min, covered, till onions are soft.
- Stir in garlic, masala paste, coriander; cook 1 min.
- Stir in water, crumbled stock cubes, lentils and bay leaves, and bring to boil.
Reduce heat to simmer, covered, for 1 to 2 hrs – until
lentils are tender but still separate. (Cooking time
depends on age and variety of lentils. If mixture
becomes too dry during long cooking, stir in a little
hot water. When served, the mixture should be just
wet enough to keep the lentils separate and slightly
Yummy either hot or cool, with hot pita bread, a little wine vinegar on the lentils and a green salad…. or with a
mixed vege stir fry, made with garlic, fresh ginger, soy sauce(tamari), and sweet pepper sauce to taste.
(Optional addition to recipe: for ‘creamy’ lentils… stir in another 1/4 tsp ground pepper, 1 cup plain yoghurt,
1 cup tomato puree and cook gently another 5 min. Try with rice and pita bread and strong chutney.)