Cookin’ in Korea: Lovely Lentil Curry

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For some reason recently, I had a LOT of lentils lying around the house and I needed to use them up. Cobbling together ingredients I had in the house, I created this Lovely Lentil Curry. Simple, easy and tasty. Just what you want in a meal. Can be made ahead and reheated or frozen once cooled to eat at a later date. I made a big batch and ate some on the day it was made and frooze the rest to eat during the week.

Lovely Lentil Curry

Stage One

2 cups lentils

1 vegetable stock cube

Stage Two

1 can chopped tomatoes

1 tbls crushed garlic

1-1 1/2 onions, chopped

1 green bell pepper, chopped

1 cup water

1 tbls tomato purée

1 tsp ginger, crushed

1 tbls oil

1 tsp turmeric powder

2 tsl chili powder

1 tsp cumin powder

1 tsp coriander powder

1/2 tsp coriander leaf

1/2 tsp cinnamon

1 tble lemon juice

1/2 – 1 tsp cayenne pepper

Salt and pepper to taste

Stage One

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1. Pick over the lentils and wash until the water runs clear and not bubbly.

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2. Put the lentils in a large pot and cover with water. Then add an extra cup of water too. Cover and simmer until cooked, about 25-30 minutes. If you think the mixture is becoming too dry, add another 1/2 cup of water.

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Stage Two

1. Heat oil in large pan and fry onion, garlic and ginger for 3 minutes until translucent.

2. Add the bell peppers and all the spices (apart from the lemon juice and cayenne pepper) and fry for 1 minute.

3. Add chopped tomatoes, tomatoes purée, cooked lentils and water. Cover and simmer for 25-30 minutes.

4. Add lemon juice and cayenne pepper (according to taste) and simmer for a further 5 minutes.

5. Serve hot with rice and sprinkled with some coriander leaf, if desired.

For more Cookin’ in Korea, check out:

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3 thoughts on “Cookin’ in Korea: Lovely Lentil Curry

  1. Pingback: Cookin’ in Korea: Tips for Tomato Paste « The Ketchup War

  2. Pingback: Ketchup Kitchen: Spaghetti Bolognese | The Ketchup War

  3. Pingback: Ketchup Kitchen: Cold Brewed Iced Coffee | The Ketchup War

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