Red lentils are a magnificent storecupboard fixing: in contrast to different heartbeats, they don’t should be drenched prior to cooking. Here, they structure the premise of a cheap, fragrant midweek vegetarian dinner.
• 1 white or red onion, finely diced
• 1 thumb-sized bit of new root ginger, stripped, ½ ground and ½ finely cleaved
• 4 garlic cloves, finely cleaved
• 1 tsp ground cumin
• 1 tsp paprika
• ½ tsp ground coriander
• ½ tsp ground turmeric
• 2 new lemongrass stalks (discretionary)
• 1.2 liters/2 pints vegetable stock
• 1 tbsp nutty spread
• 400ml tin coconut milk
To serve (discretionary)
• 1 lime, squeeze as it were
• chilli chips (discretionary)
• freshly bubbled basmati rice or potentially naan bread
1.Heat the oil in an enormous dish, add the onion and fry for 5–6 minutes. Add the slashed ginger and fry for 3–4 minutes, at that point add the garlic and fry for 1–2 minutes.
2.Stir in the cumin, paprika, coriander, turmeric, lentils and lemongrass and warmth for a couple of moments. Add the stock, bring to the bubble, at that point decrease the warmth and stew for 15 minutes.
3.Add the ground ginger, nutty spread and a liberal spot of salt and stew for a further 15 minutes, or until the lentils are cooked.
4.Turn the warmth down to a delicate stew, at that point mix in the coconut milk, taste and season with more salt if necessary. Eliminate the lemongrass stalks prior to serving.
5.Squeeze lime over the top, whirl in some yogurt and sprinkle over chill chips, if utilizing. Present with basmati rice, naan, or both.