Pairing red lentils with a medley of spices, this Indian-inspired recipe is packed with rich and fragrant flavours for a truly delicious dish!
1 cup red lentils
3 1/2 cups water
2 tablespoons sunflower or vegetable oil
1 teaspoon black mustard seeds
1 onion, chopped
4 cloves garlic, minced
2 hot green chilies, seeded and minced (optional or adj to taste)
1 tsp grated ginger
1 tin chopped tomatoes, drained
2 1/2 teaspoons sambar powder
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1 teaspoon salt
1 cup chopped carrots
1 cup chopped cauliflower
1 cup green beans, cut into 1-inch pieces
1 cup chopped aubergine
1 tablespoon fresh lemon or lime juice
1/4 cup chopped coriander
Combine the lentils and water in a pot and bring to a boil. Reduce the heat to medium, cover, and simmer until soft, 30 minutes. Set aside, do not drain.
Heat the oil in a skillet over medium heat. Add the mustard seeds. When they begin to pop, add the onion, garlic, chiles, and ginger and cook until softened, 5 minutes. Stir in the tomatoes, then add the sambar powder, coriander, cayenne, cumin, and salt.
Add the carrots, cauliflower, green beans, and aubergine. Cover and cook for 5 minutes to soften. Add the vegetable mixture to the reserved lentils, cover, and simmer until the vegetables are soft, 20 minutes. If the mixture becomes too thick, add more water.
Stir in the lemon/lime juice and coriander and cook 5 minutes longer.