About the Recipe
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Ingredients
1 tbsp olive oil
2 spring onions, chopped
1 tsp Spencers Ground Cardamom
2 tsp Spencers Ground Coriander
800g canned lentils, rinsed & drained
1/3 cup (80ml) water
Mint Raita
½ cup Greek yoghurt
1 tbsp mint leaves, chopped
½ Lebanese cucumber, chopped
2 tsp lemon juice
Salt & Pepper
½ cup coriander leaves, chopped
2 tsp lemon juice
Lemon wedges, to serve
Steamed Spencers Basmati Rice, to serve
½ cup Mango Chutney
Preparation
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Heat oil in a large pan and fry spring onions for 2-3 minutes or until softened.
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Add cardamom and coriander and fry for a further minute until aromatic.
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Add lentils and water and cook on high heat until liquid evaporates.
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Remove from heat and stir through lemon juice and coriander.
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To make raita – mix yoghurt, mint, cucumber and lemon juice in bowl and season with salt & pepper.
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Serve lentils on steamed basmati with raita and mango chutney.
