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Indian spiced lentils with fennel cream
Perfectly spiced, these Indian-style lentils are drizzled with a delicious and savoury fennel cream.
YIELDS
4
Ingredients
Indian Spiced Lentils
- 1 tablespoon garlic
- 1/2 cup onion
- 2 tablespoons ginger
- 1 tablespoon Fresno chili seeded and diced
- 1 tablespoon cumin
- 1/2 teaspoon garam masala
- 1/2 teaspoon black pepper
- 1 teaspoon mustard seeds
- 1 can /398 ml crushed tomatoes
- 2 cups roma tomatoes diced
- 1/2 cup cilantro chopped
- 4 cups beef stock
- 2 teaspoons salt
- 1/4 cup cream
- 1/2 cup black lentils
- 1/4 cup butter
- 1 tablespoon sugar
- 1 piece charcoal, untreated
Fennel Cream
- 1/2 cup cream
- 1/4 teaspoon fennel seeds
- 1/2 teaspoon garlic
- 1/2 teaspoon lime juice
Directions
Indian Spiced Lentils
- Place Fresno chill, ginger, onions and garlic into a mini food chopper and blitz.
- Add graham masala, cumin, mustard, and fennel seeds to a grinder and blitz into a powder.
- Place oil into a skillet and heat over medium-high heat. Add spices and toast. Add pureed onions, garlic and ginger. Sauté for a minute. Add lentils, stir well, and cook for a minute or two. Add tomatoes and crushed tomatoes. Stir well and scrape up anything stuck to the bottom of the pan. Add a spoonful of sugar and beef stock and cream. Cover and allow to simmer.
- Please put a piece of charcoal onto a baking tray and set the amount of charcoal on fire using a torch (and no lighter fluid). Allow to cook until covered in ash - about five minutes.
- Place the charcoal into the soup. Remove after it stops smoking and discard.
- Cook until the lentils are soft.
Fennel Cream
- Place heavy cream, fennel seeds and grated garlic into a pot and heat over low heat.
Serve
- Drizzle over the finished lentils. Enjoy!
