Nothing warms me on a cold day just quite like a big bowl of Curried Lentils. My mum used to make this when we were kids and serve it on a bowl of rice. It was a meal she could make from the cupboard which was cheap and filled with a few nutrient rich staples and a few fresh ingredients. Great for a growing family on a budget. Again, with most of the things I make I’ve adapted the recipe to the way I like it over the years. I no longer have it on rice, I prefer to eat it like Dahl myself. I often serve it with a small bowl of fresh greek yoghurt, especially when I’ve been a little heavy handed on the curry powder.
1 Cup Red Lentils
2 1/2 – 3 Cups cold water (the less water the thicker the result. For the Consistency in the photo it was closer to 3 cups)
1 Small Onion, finely diced
1 Large clove fresh Garlic
1 heaped Tsp Keen’s Curry Powder
1 Tsp Ground Coriander Seed
1 Chicken Stock Cube (When using packaged, I use Massel)
2 Bay Leaves
1 Large Lemon, squeezed
Good crack of fresh Black Pepper
Handful of fresh Kale, finely shredded (Optional)
Large handful of fresh Parsley, chopped
1 Tbsp Coconut oil
Place Lentils, Bay Leaves, ground Coriander, water and stock cube in a medium sized pot over medium heat. This part will take 15-20 mins to cook.
Meanwhile, finely chop the Onion. Add Onion to pan with Coconut oil and Garlic over medium heat and sauté. When softened, add the Curry powder and stir through for a few minutes until incorporated.
When Lentils are soft to the tooth, add the Onion mixture to the pot along with the Lemon juice, shredded Kale and Parsley. Stir and allow to simmer for a few minutes, then serve in a large bowl. Season to taste with Salt and Black Pepper.
This will feed two large portions if alone, otherwise 4 generous portions if served over rice. Jasmine rice goes well with this dish. Ground Coriander seed can be substituted for large handful of chopped fresh Coriander leaves, also very tasty if you like Coriander.