11 April 2012

Red Lentil Jalfrezi

This is so simple to make and so delicious served with Naan bread (which I will learn to make)

Two small red onions chopped roughly
Two teaspoons of Jalfrezi curry paste
50g of red lentils rinsed in cold water
cold water added until lentils cooked (I added this as and when needed, rather like a risotto) and the desired consistency is attained.
Tablespoon of tomato paste

Simply cook the onions in a pan together with a small amount of oil
When cooked, add the curry paste and let the heat bring out the aromas - don't have the pan too hot for this otherwise it will burn and be unpleasant.
add enough water to cover the onions and cook for two minutes before adding the lentils, the tomato paste and more water - stir well and let it simmer gently on the heat. Add more water as the lentils cook until the mixture is at the required consistency. Don't let it dry out too much or add too much water at once.
When it is done, remove from the heat and grill some naan bread on both sides. Serve in a bowl together with the naan bread and a tomato salad.

Serves 2 as a light meal

1 comment:

Jo Anne said...

Brilliant but simple, my kind of cooking. Sounds yummy!