About this recipe:Lentils are blended until smooth with curry-scented spices like cumin, garlic and cayenne pepper. It's great served with naan or toasted pitta triangles.
175g (6 oz) red lentils
1 onion, chopped
600ml (1 pint) water
1 dessertspoon curry powder
1 teaspoon cumin seeds
3/4 teaspoon cayenne pepper
1 tablespoon olive oil
2 cloves crushed garlic
Method Prep:5min › Cook:25min › Ready in:30min
In a medium saucepan combine the lentils, onion and water. Cover and bring to the boil. Reduce heat to low and simmer for 25 minutes or until lentils are soft. Purée lentils in a food processor or blender.
Toast curry powder and cumin seeds in a small frying pan over medium heat until fragrant. Add cayenne, oil and garlic. Cook and stir 1 minute.