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Spiced Indian lentils with raita

Name: Spiced Indian lentils with raita
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Cuisine: /indian
Ingredients: 1 tablespoon olive oil; 2 eschalots, thinly sliced; 2 teaspoons ground coriander; 1 teaspoon ground cardamom; 800g canned lentils, rinsed, drained; 1/2 cup coriander leaves; 2 teaspoons lemon juice, plus lemon wedges to serve; Steamed basmati rice, to serve; 1/2 cup apricot or mango chutney; 1/2 cup thick Greek yoghurt; 1/2 Lebanese cucumber, chopped; 1 tablespoon chopped mint leaves; 2 teaspoons lemon juice

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by Nancy Duran

Recipe developer and food writer

Oct 03, 2015

Whip up these spiced Indian lentils in a flash for a quick protein-filled dinner.

1 tablespoon olive oil
2 eschalots, thinly sliced
2 teaspoons ground coriander
1 teaspoon ground cardamom
800g canned lentils, rinsed, drained
1/2 cup coriander leaves
2 teaspoons lemon juice, plus lemon wedges to serve
Steamed basmati rice, to serve
1/2 cup apricot or mango chutney

Raita

1/2 cup thick Greek yoghurt
1/2 Lebanese cucumber, chopped
1 tablespoon chopped mint leaves
2 teaspoons lemon juice

Method

1.

Heat the olive oil in a saucepan over low heat. Add the eschalot and cook, stirring, for 1 minute until soft. Add the ground coriander and cardamom, and cook, stirring, for 30 seconds until fragrant. Add the lentils and 1/3 cup (80ml) water. Increase the heat to medium and cook for 2-3 minutes until the liquid evaporates. Remove from the heat and stir through the coriander leaves and lemon juice.
2.

To make the raita, place all the ingredients in a bowl. Season with salt and stir to combine.
3.

Serve the lentils on basmati rice with chutney, raita and lemon wedges.