Delhi Lentil Curry
Rated 5.0 stars by 1 users
Author:
Kimberly Steele
Servings
4-6
Prep Time
40 minutes
Cook Time
30 minutes
This takes minutes to put together plus a little soaking time.
I used 200g of black beluga (lentil) and 200g of brown lentils - black hold their shape and brown goes a bit moosh so I like the combo. You can use canned if you like but they look gross to me!
Add extra vegetables to bulk it out and boost the nutrient content. Finely diced silverbeet, kale or spinach works well.
The liquid will reduce and flavour intensifies the longer you simmer it for so add extra broth if it starts to dry up and stick to the pot.
Ingredients
-
400g of dried lentils (read above for what I used).
- 400g tin of tomatoes
- 400ml tin of coconut cream
- 1 cup Chicken broth or filtered water
- 2 tbspn Delhi Secret Spice
- 1-2 tspn unrefined salt, to taste
- Extra Broth or water to thin out as needed
Directions
Soak the lentils in boiling water for 30 minutes or overnight in cold water.
- Rinse and drain
- Bang it all in a pot on a moderately high heat and bring up to a simmer
- Cook until tender - 30-45 minutes depending on lentil type.
Stir occasionally while you do other things
- Simmer with the lid off once cooked to thicken the sauce if you’re after that.
- Taste for salt and spice.
- Serve with a side salad or with other curries as a banquet (our favourite way to eat!)
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