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Peel and finely chop the onion and garlic.
Melt the butter in a heavy based pan and gently fry the chopped onion and garlic until softened and aromatic.
Add in the turmeric, cumin and coriander.
Add in the lentils and stir to coat them all in the aromatic butter mixture.
Pour over enough cold water so that it comes to about 5 cm above the lentils.
Place a lid on the pan and bring it to the boil.
Reduce to a simmer, cover and cook on low for about 15-20 minutes
Once the lentils have absorbed all the water, check the consistency. You want the lentils to be completely softened and for the dish to be about the thickness of porridge. Add more water and cook for longer if necessary.
Once cooked, season to taste and serve with a dollop of yoghurt, some slices of chilli and a sprinkles of fennel seeds.