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Ingredients
500 g split red lentils
2 finely diced brown onions
3 cloves of garlic
1 tsp. dried red chillies
1 tin chopped tomatoes
½ tsp mixed spice
A pinch of ground cinnamon
½ bunch spring onion, chopped
200g natural yoghurt
¼ cup chopped mint
¼ cup chopped coriander
1 litre of water
Method
In a hot pan fry the onion, garlic, red chillies, mixed spice and cinnamon until the onions are just starting to caramelize, then tumble in the lentils and pour over the tomatoes and water.
Bring to a boil and simmer for 35-45 minutes or until the lentils are softened
Mix together the yoghurt and chopped herbs
Serve in a hollowed out cobb loaf, with the yoghurt sauce on the side.
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