This lentil dish is delicious on its own or paired as I have done with some fish. Any firm white fish works really well with this dish and the gentle spicing gives delicious flavour, a nice subtle amount of heat as well as a great dose of antioxidants – just make sure you spices aren’t in the press for years… 🙂
1 tbsp rapeseed oil
125 gr yellow lentils
1 sweet potato peeled and cubed
1/2 tsp mustard seeds
1/2 tsp fennel seeds
1/2 tsp nigella seeds
1 tsp each fresh chopped garlic and ginger
1 tsp chilli powder
1 tsp coriander
1/2 tsp turmeric
5 small tomatoes chopped
1 tsp salt
2 tbsp chopped fresh coriander
1/2 tsp garam masala
Wash the lentils well in a few changes of water
Heat oil in a pan over a medium heat and add the fennel mustard and nigella seeds and fry until they start to pop
Immediately add the garlic and ginger and fry for about a minute – watch it doesn’t catch, a drop of water will help if it starts.
Add the chilli, coriander, turmeric and fry for another minute then add the tomatoes, lentils, cover with the water, season with
a teaspoon of salt and bring to the boil. Reduce the heat and simmer for about 30 minutes until the lentils are almost cooked.
Add the cubed sweet potato, cover with some greaseproof paper and simmer over a low heat until the potatoes are tender about 15 minutes more.
Taste and adjust the seasoning – it may need more salt
Sprinkle over the coriander and garam masala just before serving – on its own or with a piece of fish, cooked on the pan in oil and butter until
golden and cooked through.