I was inspired by THIS RECIPE by Colleen Howard at Australia’s Best Recipes. I’ve changed the ingredients to suit what I had on hand (I was missing curry powder) and my own tastes, and also changed the cooking method. It’s quick, easy, and economical, and makes a nice accompaniment to butter chicken, having a different seasoning mixture.
1 large carrot, sliced into coins
2 cups beef bouillon
1 cup red lentils, rinsed
½ teaspoon turmeric
½ teaspoon chili powder
½ teaspoon garam masala
540 ml tin Aylmer Accents spicy red pepper diced tomato*
In a medium pot, bring bouillon and carrot to a boil for 5 minutes. Add remaining ingredients, lentils last, and simmer for 20 minutes, stirring occasionally.
Makes 4 servings
*if you have to substitute a different style of diced tomato you may wish to add a few drops of hot sauce
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