Spiced Indian Lentils with Mint Raita

Serves:
​
Prep:
15
mins
Cook:
15
mins
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 Mango Chutney

Method:

  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.