Description: When you fancy a spicy supper but can't be bothered to make a curry
Submitted by: Magoleth on 2006-09-29 17:32:49
Serves: Serves 4
Prep Time: 20 min
Difficulty: Easy
Ingredients
2tbsp vegetable oil2 medium onions, cut into thin wedges
1 tsp tumeric
1 rounded tsp ground cumin
4 medium tomatoes cut into rough chunks
410g can green lentils, drained
1 packet plain or garlic & Coriander naan
Handful of coriander leaves
To serve : yogurt and lemon wedges
Instructions
1. Heat the oil in a frying pan. Tip in the onions and let them cook, mixing until golden for 5 to 8 minutes. Stir in the tumeric and cumin and mix with the onions for 1 minute. Add the tomatoes and cook briefly, moving them around until they just start to soften, but don't lose their shape.2. Tip the lentils into the frying pan and heat through for a minute or so. While they are warming, roughly tear the naan bread in half and put under the grill or in a toaster to warm through and soften but not brown.
3. Stir 3 - 4 tbsps water into the lentils to make them a bit saucy, then warm through. Roughly tear a good handful of coriander leaves and add to the sauce. Season to taste. Serve hot spooned over the naan, with a dollop of yogurt on top and a lemon wedge on the side for sqeezing.
Can be served over rice instead of the naan bread for a more wholesome meal.