Lunch

Red lentils with lemon grass

red lentil and lemon grass
2 Cup
10M
20M
30M

Ingredients

Method

1.Place lentils, onion and the water in medium saucepan; bring to a boil then reduce heat. Simmer, uncovered, about 10 minutes or until lentils are tender. Strain over bowl; reserve ½ cup cooking liquid.
2.Meanwhile, heat oil in large saucepan; cook garlic, chilli and lemon grass, stirring, until fragrant. Stir in undrained tomatoes, ground spices, lentils and reserved liquid; bring to a boil then reduce heat.
3.Simmer, uncovered, 5 minutes. Stir in fresh coriander and parsley off the heat.

Green lentils can be substituted for red lentils.

Note

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