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4 tablespoons olive oil
1 medium onion
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon powdered ginger
1/2 teaspoon English mustard powder (Colman's)
250 g (8.8 ounces) red lentils
1 l (1 quart) vegetable broth
1 pot (200 g/ 7 ounces) Greek/Turkish yoghurt
1 lemon
3-4 tablespoons chopped coriander leaves (cilantro)
Peel and finely chop the onion. Rinse, dry and chop the coriander
leaves (cilantro). Peel a thumb-sized piece of zest off the lemon, then
juice the lemon. Heat the oil in a saucepan and sweat the onions,
stirring, then add the spices and cook briefly. Pour in the broth and
add the lemon zest and the lentils. Simmer over low heat until the
lentils are cooked to taste. Meanwhile, mix the yoghurt with the
coriander leaves (cilantro) and with lemon juice. Serve in deep plates
or bowls with a dollop of yoghurt.
It goes well with a piece of pita or other flat bread.
1 medium onion
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon powdered ginger
1/2 teaspoon English mustard powder (Colman's)
250 g (8.8 ounces) red lentils
1 l (1 quart) vegetable broth
1 pot (200 g/ 7 ounces) Greek/Turkish yoghurt
1 lemon
3-4 tablespoons chopped coriander leaves (cilantro)
Peel and finely chop the onion. Rinse, dry and chop the coriander
leaves (cilantro). Peel a thumb-sized piece of zest off the lemon, then
juice the lemon. Heat the oil in a saucepan and sweat the onions,
stirring, then add the spices and cook briefly. Pour in the broth and
add the lemon zest and the lentils. Simmer over low heat until the
lentils are cooked to taste. Meanwhile, mix the yoghurt with the
coriander leaves (cilantro) and with lemon juice. Serve in deep plates
or bowls with a dollop of yoghurt.
It goes well with a piece of pita or other flat bread.