Red lentils are slightly nuttier and sweeter than ... Add onion; cook, stirring occasionally, until lightly golden, 8 to 10 minutes. Add tomatoes, garlic, ginger, and turmeric; cook, stirring ...
The magic happens courtesy of red lentils, which break down, turning the broth creamy. You could use yellow lentils, but brown lentils and green lentils retain more texture, so save them for ...
Add a splash of water if the pan gets dry. Add the stock, lentils and bay leaves. Stir well and increase the heat to medium. Simmer, uncovered, for 10 minutes. Remove the bay leaves and stir in ...
Heat the oil in small saucepan over a medium heat. Add the onion and garlic and cook for 2–3 minutes. Add the remaining ingredients, including black pepper to taste, and bring to the boil ...
Add the onions, garlic and peppers and cook for 5 minutes, until gently softened. Add the lentils, tomatoes, stock, chutney and seasoning. Cover and simmer for 40-60 minutes until the lentils are ...
When cooked, place the roasted tomatoes and chorizo in a large saucepan discarding the vine. Squeeze the garlic into the pan and discard the skins. Add half the lentil stew, the stock and a pinch ...
This dish is good for digestion, heart health, and weight management. The recipe includes red lentils, tomatoes, onions, garlic, and a blend of Indian spices. It can be served with rice or naan.
It tastes really good and my family (husband, 3 year old and 6 year old) love it. It's really quick and easy, economical and can be made with freezer/store cupboard ingredients. Great for a weeknight.