Spiced Lentil Curry

This is a totally brilliant meal to make and it takes only 10 minutes start to finish. I eat this midweek when I’m looking for something tasty but can’t be arsed cooking for ages. I’m not a vegetarian and find vegetarian food a bit bland – Indian vegetarian food turns this on its head.

Wot u need
400g tin of green or brown lentils drained and rinsed to remove salt
1 onion finely chopped
1 tbsp tomato puree
1 tbsp curry paste (I use Patak’s Balti but any concentrated paste would do)
2 tbsp mango chutney
1/2 lemon
2 tbsp vegetable oil

How u do it
Cook the chopped onion in the veg oil for five mins until starting to really go brown – this is the secret of Indian cooking – under cooking the onion at this stage ALWAYS results in a really bland dish. Add the tomato puree and curry paste and cook on a low heat for a further 2 mins until nicely cooked. Add the drained lentils and mango chutney and mix. Add 200mls cold water and a splash of lemon juice. Boil, stir then simmer for 10 mins. Serve with basmati rice. Makes enough for three folk as a main meal four as a starter.

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