|
Serves |
4 |
|
Prep time |
20 minutes |
|
Cook time |
1 hour |
This is a delicious east african stew similar to a dahl
| 2 |
brown onions, diced |
| 3 | garlic cloves, crushed |
| 1 | thumb sized piece of ginger, grated |
| 200g | red lentils, washed |
| 400g | tinned chickpeas, washed and strained |
| 400g | tinned kidney beans, washed and strained |
| 750ml | chicken stock |
| 2 tbsps | olive oil |
Spice mix :
| 3 tsps | paprika |
| 2 tsps | cayenne pepper |
| 2 tsps | cumin seeds |
| 2 tsps | coriander seeds |
| 3 tsps | allspice |
| 1 tsp | ground fenugreek |
| 1 tsp | ground cinnamon |
| 1 tsp | nutmeg |
| 6 | cardamon pods, burst |
| 1/2 tsp | black pepper |
1. Begin with the spice mix. Heat a pan over a medium heat, once hot, dry fry the cumin and coriander seeds for 1 minute. Then, remove the seeds to a pestle and mortal with the contents of the cardamon pods, then crush.
2. Add the other spices, mix, then place to one side.
3. Next, add the olive oil to a large pan over a medium heat. Once hot, add the onions and a pinch of salt then cook for 10 minutes or until softened. Stir throughout.
4. Next, add the garlic and ginger. Cook for two minutes stirring throughout.
5. Reduce to a low heat and then add the spice mix. Mix in and cook for 5 minutes, stirring constantly.
6. Now, add your lentils and stock, raise to a simmer then put the lid on and reduce to a low heat. Cook for 45 minutes, stirring every couple of minutes.
7. Once the lentils have cooked, add the chickpeas and kidney beans, cook for 2 minutes then serve.
Cook slowly on a low heat to maintain the aromatic flavours. Serve with yoghurt and flat breads.
Help our Community Cookery School team provide 5,000 additional meals and cookery classes in warm hubs this winter!
This website uses cookies. By continuing to browse the website, you are agreeing to our use of cookies as detailed in our privacy policy.
