1.5L, Indian, Vegetarian
June 19, 2015
1 cup red lentils
3 cups water
1 diced small onion
1 tablespoon butter
1/2 teaspoon turmeric
2 teaspoons coriander
2 small chopped tomatoes
1/2 -1 teaspoon chilli
3/4 teaspoon cumin seeds
2 tablespoons minced garlic or 4 cloves fresh
Squeeze of lemon juice
1Wash the lentils in cold water to remove any scum.
2Place in your SC with the water , turmeric and salt and turn onto high.
3Leave cooking for about an hour or more , depending on your cooker .
4Fry off all the spices and the onion and tomato in the butter and add to the lentils.
5Continue cooking on high until everything reduces and looks like soup...this took an additional 30mins in my 1.5L slow cooker (which cooks hot so yours may need longer)
6Add the lemon squeeze and adjust any flavours to your taste.
7Serve with Greek yoghurt.
8Makes enough for 2 people.
Submitted by Robyn Clark
February 21, 2022
Can I use a tin of brown lentils instead?
April 15, 2018
Delicious. Nothing to add. Will make it again.
June 22, 2017
I made 2 batches of this- one with chilli and another without. I added paprika to the hot one so we could differentiate.
Changed water to vegie stock and added crumbled up cauliflower in the last 15mins to add a bit more texture.
Surprisingly very tastey, even hubby enjoyed it.
March 10, 2017
I doubled the recipe and added 1 cup red and one cup brown lentils. I used a tin of crushed tomatoes and fried in a few curry leaves.
If you’re not big on spicy, halve the chilli amount.
May 30, 2016
Nice. I added a tablespoon of honey and salt and pepper to taste at the end
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