Ingredients
- 200g Red lentils
- 300g Carrots
- 1 large Onion (152g)
- 3 cloves Garlic (16g)
- 1-inch piece Ginger (12g)
- 1 tsp Cumin seeds (8g)
- 1 tsp Turmeric powder (8g)
- 1 tsp Ground coriander (8g)
- 1/2 tsp Chili powder (4g)
- 1 tbsp Vegetable oil (16g)
- 1 tsp Salt (8g)
- 800ml Water
- A small bunch Fresh coriander (12g)
Method
- Rinse the red lentils under cold water until the water runs clear.
- Peel and chop the carrots into small pieces.
- Finely chop the onion, garlic, and ginger.
- Heat the vegetable oil in a large pot over medium heat.
- Add the cumin seeds and let them sizzle for a few seconds.
- Add the chopped onion, garlic, and ginger. Sauté until the onion is translucent.
- Stir in the turmeric powder, ground coriander, and chili powder.
- Add the chopped carrots and cook for a few minutes.
- Add the rinsed lentils and water. Bring to a boil.
- Reduce the heat and let it simmer for about 25-30 minutes, or until the lentils and carrots are tender.
- Season with salt to taste.
- Garnish with fresh coriander before serving.
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