8 oz Lentils
1 pint water or stock
1 bay leaf
1 oz butter
1 tble sp oil
1 finely chopped onion
1 finely chopped clove garlic
1 tsp grated ginger (or ½ tsp ground)
½ tsp ground corriander
½ tsp ground cumin
½ tsp ground cardamon seeds
salt & pepper to taste


1. boil Lentils in a covered saucepan with water/stock and bay leaf
2. reduce heat and simmer for approximately 30 minutes, until water has been absorbed and lentils are soft
3. heat butter in another pan
4. add onion, garlic and ginger
5. fry over medium to high heat until lightly browned
6. stir in cumin cardamon and corriander
7. cook for a further 5 minutes
8. add salt & pepper

Serve with rice or as accompanyment to curry


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