B-Well Oh, Sweet Daaling Lentil Curry
(22 May 2020)

Bwell Lentil Curry

B-Well Oh, Sweet Daaling Lentil Curry
Recipe from B-Well Immune Boosting Cookbook
2 tbsp                   B-Well Pure Canola Oil
1                             Onion, finely chopped
2                             Garlic cloves, finely chopped
1 tsp                      Coriander, ground
1 tsp                      Cumin, ground
1 tsp                      Turmeric, ground
½ tsp                     Cayenne Pepper
1                             Red Chili, whole
2 tsp                      Mustard Seeds
8                             Curry Leaves
800ml                   Water
400g                      Butternut, cut into 2cm cubes
400g                      Tinned Tomato
300g                      Red Lentils, rinsed well
1 bunch Coriander, freshly chopped
                                Salt and Pepper
                                Naan Bread and Rice to serve                     

  • In a large pot, add the pre-rinsed lentils and 800ml of water. Bring to the boil and then reduce heat to medium.
  • In a different saucepan on medium heat, add the finely chopped onions and sweat down for 10 min
  • To the saucepan, stir in the garlic and cook for a further minute, then stir in the spice and mustard seeds and cook for another 1-2 minutes until fragrant.
  • Add a splash of water to loosen the spice masala and then add the chopped butternut, stirring through. Allow to cook for a further 10 min.
  • Add the lentils and simmer for a further 20 minutes until the lentils and squash are tender.
  • Tip in the chopped tomatoes, and season to taste. Bring to the boil, then gently simmer for about 10 minutes. Add a splash of water or stock if too thick.
  • Stir in the coriander and serve with warmed naan bread, rice, and wedges of lemon.


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