Ingredients
- 3tbs vegetable oil
- 8 cardamom pods
- 4 bay leaves
- 4 dried red chillis
- 1tbs ground cumin
- 4 garlic cloves, sliced
- 1 large thumb-sized piece of ginger, peeled and grated
- 1 onion, finely diced
- 4 large tomatoes, chopped
- 400g green lentils
- 1 litre water
- 1tbs Dijon mustard
- 1 vegetable stockpot
- 100g butter
- Sea salt
- Zest and juice of 1 lime
- 2tbs Greek yoghurt
- 1 red chilli, thinly sliced for garnish
- Heat a heavy-based saucepan over a medium heat and add the oil.
- Add the cardamom pods, bay leaves, chillis, and cumin and cook for one minute until they release their oils and gain a bit of colour, but don’t let the mixture get too hot.
- Now add the garlic and ginger and cook for one minute until golden brown.
- Then add the onion and cook for three to four minutes until soft and caramelised. Everything should be nice and dark and sticky at this point.
- Add the tomatoes and cook until they break down. Use a wooden spoon to scrape any crispy bits from the base of the pan.
- Now add the lentils, water, mustard and stockpot. Bring to the boil, then simmer over a low heat for about 30-40 minutes until the lentils have softened and soaked up all the flavours.
- Finish by adjusting the seasoning with butter, salt, lime juice and lime zest. Spoon into serving bowls and garnish with some yoghurt, sliced red chilli and some more lime zest.
