Approx 50 mins | Serves 4
150 grams yellow split pea lentils
2 large white onion, finely chopped
4 beef tomatoes
3 cloves of garlic crushed
1 inch of fresh Ginger, crushed
1 tbsp. Turmeric
1 tbsp. Cumin
1 tbsp. Garam Masala
2 tsps. Ground Coriander
1 tbsp. vegetable oil (avoid using olive oil for this recipe)
A large pinch of sea salt
Rinse and drain 150 grams of split pea lentils then add to a
pan of water, bring to the boil and simmer for 30 minutes.
Once cooked, drain and rinse again, leave to one side in a colander or sieve.
In a frying pan heat the onions, tomatoes, garlic and ginger
on a low heat using vegetable oil, until the onions are translucent. Then add in all
of your spices and heat for a further minute, the tomatoes should start to break
down and the other ingredients should appear browned due to the spice mix.
Once the ingredients are combined and breaking down, add
100ml of water, stir well and add the split pea lentils you set aside earlier.
Mix all of the ingredients together in the frying pan and heat the lentils
If needed, season with sea salt and black pepper and serve.