This dish can be made a day ahead and reheated gently - the flavour only gets better.


  • .5 cup chicken or vegetable stock

  • 3 cloves garlic, finely chopped

  • 6cm piece of fresh ginger, grated

  • 1 medium onion, chopped

  • 1 teaspoon ground tumeric

  • 1 teaspoon of group cardamn

  • .25 teasoon ground chilli (or to taste)

  • 6 small tomatoes, peeled, chopped

  • 1 cup red lentils

  • 2 .5 cups water


  • 1.

    Heat stock in a medium, heavy based saucepand and bring to the boil. Boil for 4 mins. Add garlic, giner and onions and cook over a low heat for 5 mins. Add tumeric, cardamon and chilli. Cook, stirring for 1 min. Add tomatoes and cook 4 to 5 mins. Add lentil and water and stir to combine. Bring slowly to the boil then rduce heat to a simmer and cook uncovered for 10 mins or until lentils are soft.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 225kj
  • Fat Total 1g
  • Saturated Fat 0g
  • Protein 14g
  • Carbohydrate 41g
  • Sugar 6g
  • Sodium 59mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This dish is great as part of an Indian banquet or simply served with chicken (Tandoori chicken is particulary good).

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