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Indian Spiced Lentils

Ingredients:

-  2 large thumbs of ginger
-  1 teaspoon caraway
-  1 tablespoon (freshly) ground coriander
-  1 tomato
-  500 g lentils
-  2 tablespoon garam masala
-  3 tablespoon tomato purée
-  300 g of fine grain white beans
-  chili after your taste
-  1 bunch of parsley
-  1 carrot
-  1 tablespoon red pepper
-  2 tablespoon “Erős Pista” or ground red pepper in salt
-  3 green peppers
-  1 teaspoon pepper
-  250 ml cream
-  half a leek
-  chili after your taste
-  1 tablespoon red pepper
-  500 g lentils
-  1 teaspoon pepper
-  300 g of fine grain white beans
-  1 teaspoon caraway
-  1 carrot
-  1 tomato
-  3 green peppers
-  3 tablespoon tomato purée
-  half a leek
-  1 bunch of parsley
-  2 large thumbs of ginger
-  2 tablespoon “Erős Pista” or ground red pepper in salt
-  1 tablespoon (freshly) ground coriander
-  250 ml cream
-  2 tablespoon garam masala
-  500 g lentils
-  300 g of fine grain white beans
-  1 carrot
-  3 green peppers
-  half a leek
-  2 large thumbs of ginger
-  1 tablespoon (freshly) ground coriander
-  2 tablespoon garam masala
-  chili after your taste
-  1 tablespoon red pepper
-  1 teaspoon pepper
-  1 teaspoon caraway
-  1 tomato
-  3 tablespoon tomato purée
-  1 bunch of parsley
-  2 tablespoon “Erős Pista” or ground red pepper in salt
-  250 ml cream

Soak the lentils and the beans in lukewarm water for 4-5 hours.

Heat the mixed oils, toss in the chopped onion, ginger, half of the green peppers and the grated carrots. Steam over very low heat until it collapses completely. Season with coriander, garam masala, chili, red and black pepper, caraway, Erős Pista and finely chopped parsley stem and add the tomato purée and the fresh tomato. Stir well and pour in the rinsed legumes (add only half of the lentils at first because they cook faster than the beans do, so one part will make your meal creamy while the remaining part will stay whole). Add as much water as needed to just cover. Cook over low heat for 2.5-3 hours. After 2 hours you can add the remaining half of the lentils.

When everything is soft, pour in the cream and toss in the remaining green peppers. (The first ones have already lost their color and are completely unified with the meal; these fresh pieces, however, do not cook long and will retain their color). Boil with the cream and cook for 20-30 minutes over low heat, then sprinkle with chopped parsley leaves and serve.