Ok so here goes… My first recipe on the blog complete with some adequate photography.
I used thyme rather than coriander as that’s all I had in when I took the photo of it. This worked well, though I think coriander works better. You could also use fresh chilies rather than Harissa paste as this would give it an extra freshness that it lacks with the Harissa.
This is a great recipe, its cheap, easy, delicious and as an accidental bonus, healthy. It’s uncharacteristically for me a vegetarian recipe, but it’s so good you won’t miss your meat at all.
Red lentil curry
-1 Mug of red lentils
-1/2 Cinnamon stick
-1 Tsp Cumin
-2 Cardamon pods (broken with your thumb)
-1/2 Tsp ground coriander
-1 Tsp Harissa paste/ 1 red chilli finely sliced
-Chopped coriander (for garnish)
-(Optional) 1/2 Shallot roughly chopped (if you can’t get a shallot then half a white onion will be fine)
-In a high sided frying pan add about a tablespoon of olive oil, once this is hot add add the spices and stir until the kitchen fills with the smell, then turn the heat down and add the onion (if you are using one that is).
-Once the onion is translucent add the lentils (do not season at this stage as this will make them tough), stir briefly then add three mugs of cold water, (as if you put them into boiling water they won’t cook properly), stir, add the Harissa paste/ chilli, bring to a simmer and leave for about fifteen minutes, stirring occasionally.
-At this point the curry should have reduced down, (so you can see bottom of the pan if you run the wooden spoon through the centre), taste the lentils to see if they are cooked (they should be soft but have a slight bite to them), if they are then season with salt and pepper to taste, then serve in bowls with the coriander, a drizzle of balsamic vinegar is nice to give an acidic edge, but if you don’t have any that’s fine.
I hope you enjoyed this post, every week from now on there will be a new post here, it may be a blog post, a film/ music review or a recipe, thank you.