8 oz (225 g) red, black or green lentils
375 ml (approx) vegetable stock
2 medium sized onions
1/2 stick (2 oz) 50 g clarified butter or margarine
1 tbsp curry powder
375 ml (approx) vegetable stock
2 medium sized onions
1/2 stick (2 oz) 50 g clarified butter or margarine
1 tbsp curry powder
method
1. Put the lentils into a pan and cover with the stock.
2. Bring to the boil, reduce the heat and simmer gently until they are tender; add a little more stock, if necessary, but the lentils should absorb it all by the end of the cooking time.
3. Skin and slice the onions.
4. Melt the fat in a large frying pan, and fry the onion slices until they are lightly browned all over; stir and turn them while cooking.
5. Sprinkle in the curry powder, stir for a few minutes, then add the lentils.
6. Cover and cook very gently for about 20 minutes, stirring from time to time.
2. Bring to the boil, reduce the heat and simmer gently until they are tender; add a little more stock, if necessary, but the lentils should absorb it all by the end of the cooking time.
3. Skin and slice the onions.
4. Melt the fat in a large frying pan, and fry the onion slices until they are lightly browned all over; stir and turn them while cooking.
5. Sprinkle in the curry powder, stir for a few minutes, then add the lentils.
6. Cover and cook very gently for about 20 minutes, stirring from time to time.
serving amount
serves 4
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