Lentil stew


Ingredients 11
Servings 8
Time

Ingredients

  • 500
    g
    brown lentils, sorted and rinsed
  • 3
    onions, sliced
  • 3
    cloves garlic, crushed
  • 3
    pieces stick cinnamon
  • 10
    ml
    cumin seed (jeera)
  • 4
    ml
    turmeric
  • 4
    ml
    coriander
  • 4
    ml
    ginger
  • 15
    ml
    sugar
  • salt and pepper to taste
  • 4
    tomatoes, skinned and diced
 

Method

 
Boil the lentils in salted water until soft, but not mushy. Drain and set aside. In the meantime, sauté the onion, garlic and cinnamon in oil until the onion is soft.) Add the seasonings, except the sugar, and stir-fry for one more minute. Add the diced tomato and simmer until a thick sauce is formed. Add the cooked lentils and stir to blend. Heat until warmed through. (The dish tastes even better if served the day after it is made.)
 

Read more on: pulses  |  stew
 

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