This is my absolute favourite lentil recipe. It's deliciously tasty warm, or as a cold leftovers salad. From Donna Hay's New Fast Food recipe book.
1 tablespoon oil
4 medium red chillies, diced
2 tablespoons grated ginger
5 kaffir leaves, shredded
1 1/2 cups red lentils
3 cups vegetable or chicken stock
1 cup basil leaves
1/2 cup cilantro leaves
steamed green beans
Serves: 4
Heat the oil in a frying pan over medium heat. Add the chillies, ginger and kaffir lime leaves and cook for one minute. Add the lentils and stock to the pan, cook for about 15 minutes or until the lentils are cooked.
Place the steamed green beans on a plate or serving bowl. Top with basil and cilantro and then the lentils.
1 tablespoon oil
4 medium red chillies, diced
2 tablespoons grated ginger
5 kaffir leaves, shredded
1 1/2 cups red lentils
3 cups vegetable or chicken stock
1 cup basil leaves
1/2 cup cilantro leaves
steamed green beans
Serves: 4
Heat the oil in a frying pan over medium heat. Add the chillies, ginger and kaffir lime leaves and cook for one minute. Add the lentils and stock to the pan, cook for about 15 minutes or until the lentils are cooked.
Place the steamed green beans on a plate or serving bowl. Top with basil and cilantro and then the lentils.
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