Ayurvedic Lentil Curry

by noshnosh (follow)
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Lentils are packed full of plant-based protein, and the two varieties used here are generally very easy on the digestive system.

This curry makes a great change to a meat-centred dish, while still proving filling and satisfying.

Quick and easy to make, this Ayurvedic delight is a dry curry, so if you would prefer more 'sauce' to it, feel free to add some more water along the way.

Cooking Time: 30 minutes
Makes: 4 servings

90g red lentils
90g yellow mung beans
900ml water
1/2 tsp ground turmeric
1 1/2 ground cumin
1 tsp ground coriander
2 brown onions, finely sliced
2 tbsp garlic, crushed
2 tbsp ginger, grated
4 portions steamed brown rice

Place the lentils and water in a large saucepan and gently bring to a simmer.

Stir through the turmeric, cumin, coriander, onion, garlic and ginger, cover, and cook for 30 minutes.

Add additional water if the mixture absorbs it too quickly, and stir occasionally to prevent sticking.

Serve warm on a bed of steamed brown rice, and season with cracked black pepper and/ or lemon juice if desired.

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