Prep Time
10 Minutes
Cooking Time
30 Minutes
Serves
4 -6 People
Ingredients
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 1 piece of ginger, peeled & grated
- ½ red chilli, finely chopped
- 1 garlic clove, peeled & crushed into a paste
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 150 g red lentils
- 1-litre chicken / vegetable stock
- ½ lime
- Small bunch of fresh coriander
TO SERVE
- Natural Irish yoghurt and freshly chopped coriander
- Sea salt and freshly cracked black pepper
Method
- In a small frying pan, toast the cumin and coriander seeds until lightly golden.
- Remove from the heat and set aside.
- Pour olive oil into a saucepan and sweat the onions until translucent and softened.
- Season with sea salt & freshly ground black pepper.
- Stir in the ginger and chilli and cook for 2mins.
- Stir in the garlic, cumin & coriander seeds and cook for another 2mins.
- Add in lentils and stir well.
- Chop the stalks of the coriander and add to saucepan with the stock.
- Simmer for approximately 10mins, or until lentils are tender.
- Blend in a liquidiser until smooth. Add the juice of ½ lime and check to season.
SERVE
Piping hot, with a dollop of natural Irish yoghurt and some freshly chopped coriander to garnish.
Visit Our Shop
You may also like
Superfood Smoked Irish Chicken, Quinoa & Bulgur Salad
Guinness Chocolate Mousse Recipe
This is the most satisfying dessert you will ever try. It is light as air, incredibly chocolatey and very simple to make. Perfect for a dinner party or a weeknight treat.Darina Allen’s Christmas Chocolate Yule Log
Darina Allen's Yule Log is the perfect addition to a traditional Christmas celebration. This is just one of many, many recipes that world renowned chef Darina has created. Students from all over the world flock to her Ballymaloe Cookery School to soak...