Wash 250 g of small brown lentils and soak for 2 hours.
Toast one tablespoon of coriander seeds in a pan, then grind with mortar and pestle.
Sliced one small onion and sizzle it with two tablespoons of vegetable oil. When the onion is translucent add the coriander seeds, 1 tsp of ground ginger, 1 of curry powder, a pinch of smoked paprika, a pinch of hot chilli and a pinch of salt (to taste).
Stir and sizzle for a minute then add the brown lentils (drained), 1 carrot, sliced, and a cup of water. Cook the lentils slowly, adding more water as soon as they dry out, and stirring often.
Cook the lentils for over one hour; the longer you cook them the better they will taste!
Great both with rice and with bread.
Photos and Recipes by Alessandra Zecchini ©
