Name: Spicy lentil dip with mini pappadums
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 cup (250g) red lentils; 283 gram can moglai tomato and fennel cooking sauce; 1 cup (250ml) chicken or vegetable stock; 1 cup (250ml) water; natural yogurt and chopped coriander (optional), to serve; mini pappadums, to serve

Ingredients

1 cup (250g) red lentils

283 gram can moglai tomato and fennel cooking sauce

1 cup (250ml) chicken or vegetable stock

1 cup (250ml) water

natural yogurt and chopped coriander (optional), to serve

mini pappadums, to serve

Method

1.Rinse lentils in a sieve under cold water; drain well. Combine in a medium saucepan with sauce, stock and water. Bring to boil. Reduce heat to low; simmer, covered, 20 minutes, until lentils are very tender.

2.Uncover; cook another 10 minutes, until excess liquid has evaporated and mixture is very thick. Stir frequently towards end of cooking time, to prevent catching on bottom of pan.

3.Cool to room temperature. Stir lentil mixture well; transfer to a serving bowl. Top with a dollop of yogurt and sprinkle with coriander, if desired. Serve with mini pappadums for dipping.

If mini pappadums are unavailable, cook dry pappadams in the microwave on high (100%) 1 minute; serve with dip.
Note

Woman's Weekly Food

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Ingredients

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