Serves 4
Preparation: 15 | Cooking: 15

Ingredients:
1 tbsp olive oil
2 spring onions, chopped
1 tsp Spencers ground cardamom
2 tsp Spencers ground coriander
800g canned lentils, rinsed & drained
1/3 cup (80mL) water

Mint Raita

½ cup Greek yoghurt
1 tbsp mint leaves, chopped
½ Lebanese cucumber, chopped
2 tsp lemon juice
Salt & Pepper

½ cup coriander leaves, chopped
2 tsp lemon juice
Lemon wedges, to serve
Steamed Spencers Basmati rice, to serve
½ cup Spencers Mango chutney

1. Heat oil in a large pan and fry spring onions for 2-3 minutes or until softened.
2. Add cardamom and coriander and fry for a further minute until aromatic.
3. Add lentils and water and cook on high heat until liquid evaporates.
4. Remove from heat and stir through lemon juice and coriander.
5. To make raita – mix yoghurt, mint, cucumber and lemon juice in bowl and season with salt & pepper.
6. Serve lentils on steamed basmati with raita and mango chutney.