Name: Spiced Indian lentils with raita
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1
Cuisine: indian
Ingredients: 18.20 gm olive oil; 2 eschalots, thinly sliced; 2 tsp ground coriander; 1 tsp ground cardamom; 800g canned lentils, rinsed, drained; 125.00 ml coriander leaves; 10.60 gm lemon juice, plus lemon wedges to serve; Steamed Basmati rice, to serve; 125.00 ml apricot chutney or mango chutney; 125.00 ml thick Greek yoghurt; 1/2 Lebanese cucumber, chopped; 20.00 ml chopped mint leaves; 10.60 gm lemon juice

Spiced Indian lentils with raita

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Prep Time:
10 minutes

Cook Time:
5 minutes

Total Time:
15 minutes

Flavorful vegetarian lentil curry perfect for a cozy meal or to impress at an Indian feast, serves 4. Serve with rice for a satisfying dish.

Ingredients:

18.20 gm olive oil
2 eschalots, thinly sliced
2 tsp ground coriander
1 tsp ground cardamom
800g canned lentils, rinsed, drained
125.00 ml coriander leaves
10.60 gm lemon juice, plus lemon wedges to serve
Steamed Basmati rice, to serve
125.00 ml apricot chutney or mango chutney
125.00 ml thick Greek yoghurt
1/2 Lebanese cucumber, chopped
20.00 ml chopped mint leaves
10.60 gm lemon juice

Instructions:

- Warm olive oil in a saucepan on low heat. Cook eschalot, stirring, until soft (about 1 minute). Sprinkle in ground coriander and cardamom, cook until fragrant (about 30 seconds). Add lentils and 1/3 cup (80ml) water. Raise heat to medium, cook until liquid evaporates (2-3 minutes). Take off heat, stir in coriander leaves and lemon juice.
Combine all ingredients in a bowl, season with salt, and stir to make the raita.
Present the lentils over fragrant basmati rice accompanied by chutney, raita, and a sprinkle of fresh lemon juice.

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