Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 250 gDry brown lentils, rinsed
- 180 gPotato, peeled and diced
- 150 gOnion, finely diced
- 2 tbspOlive oil
- 2 cloveGarlic, minced
- 1 tbspTomato paste
- ¾ tspGround cumin
- ½ tspGround turmeric
- ¼ tspGround cinnamon
- ¾ tspFine salt
- 1000 mlWater
- 2 tbspLemon juice
Make it
- Heat the oil in a saucepan over medium heat. Cook the onion for 6 minutes until soft, then add the garlic, tomato paste, cumin, turmeric and cinnamon. Stir for 1 minute.
- Add the lentils, potato and water. Bring to a boil, lower to a gentle simmer and cook partly covered for 30–35 minutes, until the lentils and potato are fully tender.
- Stir in the salt and mash a few potato pieces against the pot to thicken the mixture. Simmer uncovered for 3–5 minutes if it is still thin.
- Finish with lemon juice and serve hot in four bowls.
Ingredients, recipe context & sources
Ingredient flags: None of the nine major allergens identified in the specified ingredients. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.