Recipe

Red lentils with lemon grass

Nov 30, 1974 1:00pm
  • 10 mins preparation
  • 20 mins cooking
  • Makes 2 Cup
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Ingredients

Red lentils with lemon grass
  • 1/2 cup (100g) red lentils
  • 1 small_piece white onion (80g), chopped coarsely
  • 2 cup (500ml) water
  • 2 teaspoon olive oil
  • 2 clove garlic, crushed
  • 1 fresh long red chilli, chopped finely
  • 5 stick fresh lemon grass (10g), chopped finely
  • 400 gram can crushed tomatoes
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/4 cup fresh coriander, chopped coarsely
  • 2 tablespoon fresh flat-leaf parsley, chopped coarsely

Method

Red lentils with lemon grass
  • 1
    Place lentils, onion and the water in medium saucepan; bring to a boil then reduce heat. Simmer, uncovered, about 10 minutes or until lentils are tender. Strain over bowl; reserve ½ cup cooking liquid.
  • 2
    Meanwhile, heat oil in large saucepan; cook garlic, chilli and lemon grass, stirring, until fragrant. Stir in undrained tomatoes, ground spices, lentils and reserved liquid; bring to a boil then reduce heat.
  • 3
    Simmer, uncovered, 5 minutes. Stir in fresh coriander and parsley off the heat.

Notes

Green lentils can be substituted for red lentils.

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