7 ounces of red lentils (uncooked)
1 onion
4 cloves of garlic
4 to 6 small fresh green chillies
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon ground turmeric
Olive oil
4 cups water
Salt to taste
Serves 4.
Peel and cut onion in half, slice thinly.
Heat the oil in a pan and saute onions until translucent.
Peel and crush the garlic, add to the onions and keep on frying, don't let the garlic brown (makes lentils taste bitter).
Chop chilies and add to saute.
Add the lentils to the onions and saute gently for two minutes.
Add 4 cups of water and bring to a boil. Let the lentils cook on low heat until tender. Ensure there is enough water in the pan to keep lentils from sticking to bottom of pan. When the lentils are cooked (20 minutes), add another cup of water and bring to a rapid boil then reduce this liquid down. Add salt to taste. The lentils are cooked when the extra liquid has been reduced and the lentils have a creamy appearence.
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