This is a mild, comforting lentil recipe – perfect for cold winter mornings.
I tend to use orange lentils for this recipe because they cook almost as quickly as good porridge oats.
Plant Count – 10
- 1 Carrot peeled and finely cubed
- 1 Tomato finely cubed
- 1 pinch Asafetida or a small square of dry sea weed
- 2 Cardamom pods you can use 1/4 tsp ground cardamom
- 1/2 stick Cinnamon you can use 1 tsp ground cinnamon
- 1 pinch Cumin seeds you can use 1/2 tsp ground cumin
- 1 Clove you can use a TINY pinch of ground clove
- 250 g Red lentils you can really use any kind of lentil, but other kinds take a bit longer to cook
- 5 cm Fresh ginger root cut in half lengthwise you can use 1 tsp ground ginger
- 4 cm Fresh turmeric cut in half lengthwise you can use 1 tsp ground turmeric
- 1 tsp Salt
- Place everything into a big pot or pressure cooker and cover with at least 3 cm water.
- Bring to a boil and then to a simmer. If you are using a pressure cooker, cook on high pressure for 10 minutes. If you are using a regular saucepan, simmer for 15-20 minutes, covered. If you are using a regular saucepan, check it every once in a while to make sure there is water in the pan and it is not simmering dry. If you are using a different type of lentil, it will take longer to cook.
- When the lentils are super soft – not chalky at all. Give everything a good stir. Fish out the ginger, turmeric, cinnamon stick, cardamom pods, and clove. Taste and adjust for salt.
- Serve on its own or over rice. You can also add some more water or vegetable stock and have it as a soup.
Tried this recipe?Let us know how it was!