- Knob of butter
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 gloves garlic, sliced
- 1/s tsp coriander seeds
- 1/2 tsp cumin seeds
- 1 ltr vegetable stock
- 300g red lentils
- 400g tin chopped tomatoes
- Put medium saucepan on medium heat. Add butter and oil.
- Once butter has melted add onion, garlic, coriander and cumin seeds. Fry, without colouring, for 5 min.
- Add stock and lentils. Cover and simmer for 10 min.
- Add tomatoes. Cook for 15 min, until lentils are tender.
- Puree and season to taste.
Can add bacon for an extra flavour.
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