Yield: 1 Servings
|300 millilitres||(1 1/4 cups) whole brown lentils|
|250 millilitres||(1 cup) chicken stock|
|2 \N||Cloves garlic|
|45 millilitres||(3T) salad oil (olive or sunflower)|
|1 \N||Onion, finely chopped|
|10 millilitres||(2t) curry powder|
|5 millilitres||(1t) turmeric|
|60 millilitres||(1/4c) fresh lemon juice|
|2 millilitres||(1/2t) brown sugar|
Soak lentils in water overnight, drain and simmer in stock until tender, about 20mins. Take care not to overcook or lentils will be too soft. Drain.
Meanwhile make the dressing. Heat oil in small pan and brown onion. Add garlic, curry powder and turmeric and fry for a further 2 minutes. Add lemon juice and sugar and cook for 1 minute.
Pour hot dressing over drained lentils, mix well and allow to cool. The flavour will mature if lentils are chilled in the refrigerator and served the following day.
Note: Weet Rice can be used in place of lentils.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "ANN DAWSON" <dawsona@...> on Feb 28, 1997.