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
- 2 tbspSunflower oil
- 150 gOnion, diced
- 150 gCarrots, diced
- 3 cloveGarlic, minced
- 10 gFresh ginger, grated
- 1 tspGround cumin
- 1 tspGround coriander
- ½ tspGround cinnamon
- ½ tspGround turmeric
- 400 gCanned chopped tomatoes
- 800 mlWater
- 2 tbspFruit chutney, vegan and gluten-free
- ¾ tspFine salt
- 15 gCilantro, chopped
Make it
- Heat the oil in a saucepan and cook the onion and carrots for 7 minutes over medium heat. Add the garlic, ginger, cumin, coriander, cinnamon and turmeric; stir for 1 minute.
- Add the lentils, tomatoes and water. Bring to a boil, then reduce to a steady simmer. Cook partly covered for 30–35 minutes, stirring occasionally, until the lentils are fully tender.
- Stir in the chutney and salt. Simmer uncovered for 5 minutes to bring the sauce together; add a little hot water if the lentils have absorbed too much liquid.
- Scatter with cilantro 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.