Spiced Red Lentils and Tzatziki

Ingredients:

Spiced Red Lentils
Large Bunch of Coriander
400 grams Split Red Lentils
2 cloves of Garlic
40 grams fresh Ginger
1 small onion
1 green chilli, de-seeded
1 tsp Turmeric
1 tsp Cumin
1 1/2 tsp Sweet Paprika
2 tsp Dried Coriander
1 tsp Mustard Seeds
350 grams Chopped Tinned Tomatoes
2 tsp caster sugar
6 tsp Sunflower oil
Squeeze of lime.

Tzatziki
500grams Greek Strained yogurt
4 tsp Dried Mint
2 tbsp Olive Oil
2 garlic cloves
1 whole cucumber, peeled and de-seeded

Method
The Lentils: Soak the Red lentils in 350ml of water for 30 minutes. Put the onion, garlic, ginger, corriander stalks and chilli into a food processor and pulse for a few seconds until the ingredients resemble diced ingredients, not a paste. Set to the side.
Heat the Mustard seeds in a pan until they begin to pop. At this point add the sunflower oil and onion/ ginger mixture and cook  on a medium heat for 10 minutes. Add the spices and cook for a further 5. After this,  pour the lentils and their water into the spiced onion mixture and add the tinned tomatoes and suger and mix. Cover with a lid and simmer for 30 minutes, stiring occasionally, or until the lentils have cooked.

To serve, mix in the remiaining corriander leaves and a squeeze of lime juice, topped with tzatziki and warmed pitta breads.

The Tzatziki: Peel and de-seed the cucumber and finely chop. Add this, along with the dried mint, finely chopped garlic and olive oil into the Strained yoghurt and mix well.


Taken and adapted from Ottolengi's Plenty.