Ingredients

The following ingredients have 2 Servings
  • 1 tbsp vegetable oil
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 1 tsp curry powder
  • 1 tsp turmeric powder
  • 225 g red lentils
  • 500 ml stock
  • 1 clove garlic
  • ½ tsp fresh ginger
  • 1 medium courgette (zucchini) (diced)
  • ½ lemon
  • 2 sprigs coriander (cilantro)

Instruction

  • Heat the oil in the pan. Add the spices, stirring all the time. Fry them for a few minutes until they release their aroma.
  • Add the lentils and stir for another minute making sure they are well coated with the oil and spice mix.
  • Take the pan off the heat to add the stock. Then grate in the garlic and ginger, return to the heat and simmer for 10 mins.
  • Add the diced courgette and stir in. Simmer for another 10 mins until the lentils are soft, adding more water when needed. The amount of water you need to add will vary according to how much the courgette absorbs.
  • Add a squeeze of lemon juice to taste. It brightens and lifts the entire dish. 
  • Serve with roti, other flatbreads, or rice, garnished with chopped coriander leaf (cilantro).