Nutritive Information
- Energy: 244kcals/1031kj
- Protein: 12.8g
- Fat: 6.6g
- Saturated Fat: 0.9g
- Carbohydrate: 35.7g
- Fibre: 2.9g
- Iron: 4.2g
- Calcium: 69.7mg
Ingredients
- Sunflower oil 30ml/2 tbsp
- Red Onions 2 , finely chopped
- Bird's eye chilli 1, seeded and finely sliced
- Garlic cloves 2, chopped
- Fresh lemon grass 2.5 cm/1 in piece, outer layers removed and inside finely sliced
- Red lentils 200g/7oz/1 cup, rinsed
- Ground coriander 5 ml/1 tsp
- Paprika 5 ml/1 tsp
- 400ml/14 fl oz/1 2/3 cups coconut milk
- juice of 1 lime
- Spring onions 3, chopped
- Fresh coriander 20g/3/4 oz /scant 1 cup , finely chopped salt and freshly ground black pepper
Instructions
- Heat the oil in a large, deep frying pan and add the onions, chilli, garlic and lemon grass. Cook for 5 minutes or until the onions have softened, stirring occasionally.
- Add the lentils and spices. Pour in the coconut milk and 900ml/1 pints/3 cups water, and stir. Bring to the boil, stir, then reduce the heat and simmer for 40-45 minutes or until the lentils are soft and mushy.
- Pour in the lime juice and add the spring onions and fresh coriander, reserving a little of each for the garnish. Season, then ladle into bowls. Garnish with the reserved spring onions and coriander.
