Even when it’s simple, a meal should have that little something special to make it appealing, that little bit of ‘yum’.
It could be the crunch of nuts or the silkiness of a finishing touch of olive oil. In this case, an ordinary bowl of lentils is transformed by creamy yoghurt and the addictive flavour of caramelised onions.
This is a great weeknight meal – the only chopping involved is one onion and the rest is a cinch. It’s also a nourishing dish for toddlers and the lentils on their own will freeze well.
- 1tbsp - olive or coconut oil
- 1 - onion, finely sliced
- 1 tsp - yellow mustard seeds
- 250g - whole red lentils
- 1L - vegetable or chicken stock
- 1tsp - smoked sweet paprika
- 200 mL - yoghurt, dairy or coconut, unsweetened
- salt and pepper, to taste
- Heat the oil in a large saucepan over medium heat. When hot, add the onions and mustard seeds.
- Keep the onions moving from time to time to stop them sticking to the pan. Cook for 5-10 minutes until completely soft and a bit sticky. Use a slotted spoon to remove and set aside.
- In the same pan add the lentils and stir to coat in the residual oil.
- Pour in the stock and add the paprika. Bring to a gentle simmer and cook for 30-40 minutes until the lentils are tender, adding an extra splash of water towards the end if you need to. At this point, season with salt and pepper.
- To serve, divide the lentil mixture into bowls, top each with a dollop of yoghurt, some onions, and finish with a drizzle of olive oil.