Prep time: 15 minutes Cooking time: 45 minutes Serves: 2
- 2 cups lentils
- 2 tablespoons (30ml) oil
- 1 onion, chopped
- 1 garlic clove, crushed
- 1 tablespoon cumin seeds
- 1 tablespoon ground turmeric
- 1 teaspoon hot curry powder
- 2 cups canned tomatoes
- 3 cups (750ml) water
- 4 tablespoons butter
- Handful fresh coriander, chopped
- Salt and pepper
- Egg noodles, for serving
- In a large frying pan, heat oil. Fry onion and garlic for 4–5 or until soft.
- Add cumin seeds, turmeric, curry powder, lentils, tomatoes and water. Cover with lid and cook for 30–35 or until lentils are soft.
- Add butter and coriander and cook for another 5 minutes. Season with salt and pepper.
- Serve with noodles.
