Ingredients
Serves 6–8
TO SERVE
Method
- Soak the lentils for at least 6 hours, preferably overnight. Then rinse under cold, running water 3 or 4 times before cooking.
- In a large pot, bring the lentils and 4 cups of water to a simmer and cook for 25–35 minutes, until tender.
- Meanwhile, place the coconut oil in a heavy-based saucepan over a medium heat. Add the cinnamon sticks, cumin seeds, and bay leaves. Stir the spices and cook until fragrant (about 3 minutes), being careful to not burn them.
- Add the garam masala, turmeric, ground coriander, and paprika, then cook for 2–3 minutes while stirring. Add in the onion, ginger, and garlic and continue cooking for another 3 minutes.
- Place the canned tomatoes in a food processor and puree until smooth.
- Add the pureed tomatoes, sugar, cayenne pepper, and salt to the spiced onion and garlic mixture and simmer for 5 minutes.
- By now, the lentils should be cooked. Drain the lentils and add to the tomato and spice mixture.
- Pour in the coconut cream and 1 cup water and cook for 15 minutes. You can adjust the thickness by adding more liquid or otherwise cooking uncovered to evaporate some of the liquid. Season to taste.
- Serve with fresh coriander, chopped chillies, and basmati rice.
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This recipe is an edited extract from Made with Love and Plants by Tammy Fry, published by Penguin Random House, South Africa. Photography by Nigel Deary and Sonja Wrethman. |
