Baked red lentils with cauliflower and ginger

Viva 7/8/2008

Amanda Laird

Your
Rating:

Ratings: No ratings yet

Serves 4

1 cup	Red lentils
2 tsp	Grape seed oil
½ tsp	Ground cumin
1	Onion, finely diced
1 piece	Fresh ginger, (1 cm), finely chopped
2 cloves	Garlic, finely chopped
2 cups	Vegetable stock
1 tbsp	Plain unsweetened yoghurt
½	Cauliflower, separated into small florets
1 tbsp	Grape seed oil
1 tsp	Garam masala
1 tsp	Black mustard seeds
1 handful	Slivered almonds, to serve
1 handful	Coriander leaves, to serve

Preheat oven to 180 degC. Rinse the lentils to remove any grit then put in an ovenproof dish.
Heat a fry pan, add the oil then the cumin and onion, fry until soft then add the ginger and garlic. Add to the lentils with the stock and yoghurt, Stir and bake for 1 hour.
Meanwhile, prepare the cauliflower. Heat a pan, add the oil, garam masala and mustard seeds. When the seeds begin to pop add the cauliflower and stir. Cover for 5 minutes then uncover and stir for another few minutes, until soft.

Serve with spoonfuls of the baked lentils.

Wine Match

$ VIEW DEAL