Ingredients

The following ingredients have 2 Servings
  • 1 tbs butter
  • 1 tbs olive oil
  • 2 onions ( - sliced)
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp turmeric powder
  • 1/2 tsp flaked chilli
  • 210 g split red lentils (or 1 cup)
  • 1 fat clove garlic (minced)
  • 1/2 cm ginger root (peeled and grated)
  • 3 cups vegetable stock
  • 50 g cheddar (or other strong cheese - finely grated)
  • red chilli & fresh herbs to serve

Instruction

  • Place the butter and olive oil in the muticooker, set to FRY - VEGETABLES, add the onions and a generous pinch of salt and fry, stirring frequently for about 20 minutes until the onions are sticky, reduced and golden. Remove from cooking pot and set to one side.
  • Add a little more oil to the pot, and the spices, set the cooker to FRY - VEGETABLES and cook for a few minutes until fragrant. Add the lentils and cook for another minute.
  • Press KEEP WARM / CANCEL and set the machine to the SOUP programme, add the lentils, ginger, garlic and 2 cups of the stock. Cook for 20 - 25 minutes stirring occasionally, and adding more stock if needed until the lentils are mushy and you have your desired consistency.
  • Stir in half the cheese.
  • Serve topped with the onions, remains of the cheese and sprinkled with slices of red chilli and fresh herbs.