- 5 mins to prepare. 25 mins to cook.
- Serves 16
Indian spices lace this spicy, delicious dip. It’s great served with naan or pitta chips.
- 180g red lentils
- 1 small onion
- 2 tsps of curry powder
- 1 tsp of cayenne pepper, pinch
- 1 tbsp of vegetable oil
- 2 cloves of garlic
- 1 tsp of cumin seeds
Each serving contains
- Calories 45 2%
- Sugar 0.4 0%
- Fat 0.9g 1%
- Saturates 0.1g %
- Salt 0.0g 1%
of your guideline daily amount
In a medium saucepan combine the lentils, onion and 600 ml water. Cover and bring to a boil. Reduce heat to low and simmer for 25 minutes or until lentils are soft. Pass lentils through a food mill or blend them in a blender.
Toast curry powder and cumin seeds in a small pan over a medium heat until fragrant. Add cayenne, oil and garlic. Sauté for 1 minute.
Stir spice mixture into lentils and serve.
Thanks to tescodiets.com who have provided this article.