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Title: Lentil Keema
Categories: Indian, Vegetarian
Yield: 4 Servings

120 g Dried brown or green lentils
1 lg Onion
8 cl Garlic; up to 10
20 g Fresh ginger
Fresh mint & cilantro;
- a handful
1/2 ts Chilli flakes -OR-
1/4 ts Chilli powder
2 tb Light cooking oil
1 pn Salt; up to 2
1 tb Cumin; seeds or ground
1 tb Ground coriander
1 tb Ground turmeric
100 g Natural yoghurt
1 tb Flour (optional)
100 g Frozen peas

Place your lentils in a large saucepan and cover with cold, unsalted
water. Bring to the boil, then reduce to a simmer. Cover and simmer
for 20 minutes. You can soak them first to reduce the cooking time if
you have time.

Meanwhile, peel and finely slice your onion. Place half in a blender
or food processor, and set half to one side to use in a moment.

Peel the garlic and add to the blender, then roughly chop your ginger
and add that too. Add most of the mint and coriander, including the
soft stalks and discarding any tough mint stalks. Set aside the
remainder. Add the chilli, and 1 tb each of oil and water, then blend
to a smooth paste.

Heat 1 tb oil in a large non-stick pan and add the reserved finely
sliced onion and a pinch or two of salt. Fry on a medium heat for 2
to 3 minutes to start to soften, then add the cumin, coriander and
turmeric. Stir for a minute to coat the onion in the spices, then
pour over the paste from the blender and stir in slowly and gently.
Turn the heat down very low, and let it cook gently.

Measure the yoghurt into a bowl, and add 1 tb hot paste mixture. Stir
in well, then repeat. Repeat this step until your yoghurt has doubled
in volume and is warm to the touch, then tip the whole lot back into
the saucepan and stir through. This brings the yoghurt gently to
temperature, which should stop it splitting and separating, but if it
does separate a little, simply add a tablespoon of flour and beat it
briskly to bring it back together again, then thin with a little
water and beat some more until it is well combined.

When your lentils are soft, thoroughly drain and rinse them, and add
to the sauce. Mix well and cook for a further 10 minutes. Add the
frozen peas a minute or two before serving, and garnish with the
reserved fresh coriander and mint.

To Keep:

Store in an airtight container, jar or food storage bag in the
refrigerator for up to 3 days, or freezer for up to 3 months. Defrost
thoroughly and reheat to piping hot to serve.

Recipe by Jack Monroe

Recipe FROM: <https://www.panmacmillan.com/blogs/
lifestyle-wellbeing/jack-monroe-free-ebook>

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