If you've read any of my previous recipes you might be forgiven for thinking that ninety percent of my diet is Italian food. Okay, so maybe that's a little generous, but it's probably not far off.
One thing I don't eat very often is curry. Now, that's not because I dislike it, or have any major aversion to tumeric, but it is a cuisine that I've not yet (note the word 'yet') attempted to master.
That said, this weeks recipe is so easy, tasty and (sorry) vegetarian that I thought I'd share with you the one Indian dish I can cook with my eyes shut. Well, not literally, obviously...that would be stupid...and messy.
Puy Lentil Masala
Serves 2
Preparation Time - 10m
Cooking Time - 30m
Beverage Suggestion - Pale Ale
Ingredients
400g or 2 Cups Puy Lentils, cooked
1x Onion, finely chopped
1 tbsp Ground Nut Oil
1 tbsp Ginger, finely chopped
3x Garlic Cloves, finely chopped
1x Green Chilli, finely chopped
1 tsp Cumin Seeds
15g or 1 tbsp Unsalted Butter
2 tbsp Yoghurt
1/2 tsp (each) Tumeric, Garam Masala, Crushed Fenugreek Seeds and Ground Coriander
3 tbsp Tomato Puree
100ml or 1/2 Cup Water
Sea Salt to taste
10g or 1/3 Cup Coriander, finely chopped
Directions
1. Fry the garlic, chilli, onion, ginger and cumin seeds in the nut oil for 5m
2. Add the puree and spices, cooking for a further 5m
3. Add the lentils, yoghurt and half of the water
4. Simmer for 20m, adding more water if required
5. Add the coriander and salt to taste





