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