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How to make Spiced Indian lentils with raita

Yield = 4
Prep time: 0:10
Cook time: 0:05
Total time: 0:15

Ingredients

  • 1 tablespoon olive oil
  • 2 eschalots, thinly sliced
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cardamom
  • 800g canned lentils, rinsed, drained
  • 1/2 cup coriander leaves
  • 2 teaspoons lemon juice, plus lemon wedges to serve
  • Steamed Basmati rice, to serve
  • 1/2 cup apricot chutney or mango chutney

Raita - see notes

  • 1/2 cup thick Greek yoghurt
  • 1/2 Lebanese cucumber, chopped
  • 1 tablespoon chopped mint leaves
  • 2 teaspoons lemon juice

Method

  • Step 1 Heat the olive oil in a saucepan over low heat. Add the eschalot and cook, stirring, for 1 minute until soft. Add the ground coriander and cardamom, and cook, stirring, for 30 seconds until fragrant. Add the lentils and 1/3 cup (80ml) water. Increase the heat to medium and cook for 2-3 minutes until the liquid evaporates. Remove from the heat and stir through the coriander leaves and lemon juice.
  • Step 2 To make the raita, place all the ingredients in a bowl. Season with salt and stir to combine.
  • Step 3 Serve the lentils on basmati rice with chutney, raita and lemon wedges.