Name: Spiced lentils
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 1/2 cup red lentils; 25 gram butter; 1 small brown onion, finely chopped; 1 clove garlic, crushed; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/4 teaspoon ground turmeric; 1/4 teaspoon cayenne pepper; 1/2 cup chicken stock; 25 gram butter; 2 tablespoon coarsely chopped fresh flat-leaf parsley

Ingredients

1 1/2 cup red lentils

25 gram butter

1 small brown onion, finely chopped

1 clove garlic, crushed

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon ground turmeric

1/4 teaspoon cayenne pepper

1/2 cup chicken stock

25 gram butter

2 tablespoon coarsely chopped fresh flat-leaf parsley

Method

1.Cook red lentils in a large saucepan of boiling water until tender; drain.

2.Melt butter in a large frying pan; cook onion, garlic, cumin, coriander, turmeric and cayenne pepper, stirring, until onion softens.

3.Add lentils, chicken stock and butter; cook, stirring, until hot. Remove from heat, stir in parsley. Season to taste.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook