Ingredients
1 tbsp olive oil
2 eschalots thinly sliced
2 tsp ground coriander
1 tsp ground cardamom
2 x 420 g cans lentils rinsed, drained
1/3 cup water
2 tomatoes chopped
1/2 cup coriander leaves plus extra to serve
2 tsp lemon juice plus lemon wedges to serve
steamed rice, mango chutney to serve
Raita
1/2 cup natural yoghurt
1/2 lebanese cucumber chopped
1 tbsp chopped mint leaves
2 tsp lemon juice
Method
Heat oil in a large saucepan on low. Sauté eschalots for 1 minute, until soft. Add the ground coriander and cardamom, and cook, stirring, for 30 seconds.
Stir in lentils and water. Increase heat to medium and cook for 2-3 mins, until the liquid evaporates. Stir through tomatoes, coriander leaves and lemon juice. Cook, stirring, for 1-2 mins.
Raita: In a bowl, combine all ingredients. Season to taste.
Serve the lentils on rice, and sprinkle over extra coriander leaves. Serve with chutney, raita and lemon wedges.
