Ingredients
- SpinneysFOOD extra virgin olive oil 1 tsp
- SpinneysFOOD onion 2
- SpinneysFOOD fresh parsley 100g
- SpinneysFOOD fresh coriander 200g
- Garlic cloves 6
- Tamarind paste 3 tsp
- Smoked paprika 2 tsp
- Tomato purée 3 tbsp
- Butter 75g
- Cake flour 1 tbsp
- Vegetable stock 1L
- SpinneysFOOD bottled drinking water 1L
- Green lentils 70g
- Brown lentils 70g
- Puy lentil 70g
- SpinneysFOOD fresh dill 30g
Equipment
- Saucepan 1
Nutrition (Per serving)
- Calories 172
- Fat 13g
- Saturates 7g
- Protein 5g
- Carbs 10g
- Sugars 1g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Three lentil aash
Indian 15 Mins Prep · 40 Mins Cook
- Heat the olive oil in a large saucepan and sauté the chopped onions for 5 minutes over a medium heat until softened.
- Add the chopped herbs and cook until wilted – approx. 2 minutes. Add the crushed garlic and sauté gently.
- Add the tamarind, smoked paprika, tomato purée, butter and flour and stir until fully incorporated. Add the stock and water at once and season well.
- Bring to a boil then add the soaked overnight (strained) lentils. Simmer uncovered over a low heat for 30 minutes or until the lentils are tender.
- Season well and serve with the dill sprinkled on top.