Lentils are an integral part of the Indian cuisine, as they are a good source of protein in a kitchen dominated by vegetarian dishes. This creamy green lentil curry is cooked together with herbs and spices in an onion-tomato base. It's a tasty lunch/dinner recipe and is best served with naan and/or rice.
What do you need for 2 people?
200 grams green split lentils
2 tbsp plant based butter
1 tsp cumin seeds
1 handful cashew nuts
1 medium onion
2 tomatoes
3 cloves of garlic
2 cm fresh ginger
1.5 tsp salt
1 tsp coriander powder
0.5 tsp garam masala
0.5 tsp black pepper
0.5 tsp chili powder
2 green chillies
One hand fresh coriander (optional)
Soy cream (optional)
What should you do?
1. First soak a handful of cashew nuts in warm water for 10 minutes. Next, cook the lentils for 35 minutes on medium heat together with 0.5 tsp salt.
2. Meanwhile, finely chop an onion, 3 cloves of garlic and 2 cm of ginger. You can roughly chop the tomatoes and then mix them in a blender together with the cashew nuts and 25 ml water to a fine paste.
3. In a saucepan, add 1 tbsp plant based butter along with 1 tsp cumin seeds. After 30 seconds you can add the finely chopped ginger, garlic, green chilli and onion. Cook for 1-2 minutes and then add the tomato paste.
4. After 2 minutes you can add the following spices: 1 tsp coriander powder, 0.5 tsp garam masala, 0.5 tsp black pepper, 0.5 tl turmeric and 0.5 tl chilli powder and 1 tsp salt. Mix well and cook until the raw tomato smell disappears.
5. When the lentils are ready, you can drain them and add them to the saucepan along with 400 ml of water. Put a lid on the pan and cook for 10 minutes. Mash some lentils with a potato masher (for the creamy texture) and stir well.
6. Cook for another 5 minutes, garnish with coriander and soy cream (optional). Serve with rice/naan.