Ingredients
- 1 ½ cups Black lentils alternatively use brown
- Olive oil
- 1 Small onion finely chopped
- 2 Garlic cloves crushed
- 1 tsp Thyme leaves removed from sprigs
- 2 Curry leaves optional
- 4 cups Liquid vegetable stock
- 400 g Canned crushed tomatoes
- ¼ tsp Cumin
- Salt
- Pepper
- 1 Carrot diced, optional
- 1 Potato diced, optional
Instructions
- Wash lentils under cold running water, removing any shrivelled lentils, dust & debris. Allow to soak for 30 minutes then drain.
- In a large pot, add oil, onion, garlic, thyme and curry leaves cooking over medium heat until simmer.
- Add liquid stock, crushed tomatoes followed by lentils to pot, continue cooking until simmer then add cumin and salt/pepper to taste.
- Add carrot and potato (if using) then reduce heat to medium-low and allow to cook covered for approximately 40 minutes, stirring occasionally until lentils are soft or have reached desired texture. Add additional water where necessary to maintain liquid levels.
- Serve over steamed rice alongside the primary dish, rougaille recommended.
Notes
- For a quicker option, all ingredients can be placed in a pressure cooker (instant pot) on high for 6 minutes and allow to naturally release.
Bon appétit!
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