Ingredients
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Method
- 1
Put the black lentils in a large pan with the water. Bring to the boil, then simmer for 1 hour until completely soft. Top up with hot water if it gets dry.
60 min - 2
Melt half the butter in a second pan over a medium heat. Cook the onion for 8 minutes until golden.
8 min - 3
Add the garlic and ginger and cook for 1 minute. Stir in the cumin, coriander, chilli powder and tomato purée and cook for 1 minute until it smells toasty.
- 4
Add the tomatoes and cook for 10 minutes until thick and jammy.
10 min - 5
Tip the tomato mixture into the lentils with the kidney beans and salt. Simmer for 20 minutes, mashing a few lentils against the pan to make it creamy.
20 min - 6
Stir in the cream, garam masala and the rest of the butter. Cook for 3 minutes and serve hot with rice or naan.
3 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
