1 onion, peeled and halved
20g olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
260g red lentils, rinsed
1 tablespoon organic vegetable stock concentrate
1 tablespoon finely grated lemon rind
sea salt and cracked black pepper
- Place onion into TM bowl and chop for 4 seconds/speed 5. Scrape down bowl.
- Add the oil, cumin and ground coriander and saute for 5 minutes/100 degrees/speed 1 MC off.
- Add the lentils, water, stock concentrate and lemon rind and cook for 18 minutes/100 degrees/speed 1 or until lentils are soft.
- To serve, stir through salt and pepper and ladle into bowls. Combine 1 cup of thick plain yoghurt with 2 tablespoons of fresh coriander and spoon on top if desired.