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
1. Pick over the lentils and wash until the water runs clear and not bubbly.
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.
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:
The Ketchup War 
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