Name: Lentils with Cumin and Lime
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: • 2 tsp cumin seeds; • 1 tbsp olive oil; • 1 onion, diced; • 3-4 cloves garlic, sliced; • 1 heaped tbsp freshly grated ginger (or 2 flat tbsp); • ½ - 1 fresh red chili, sliced; • 1 tbsp ground cumin; • 1 tbsp ground coriander; • 1 tbsp coriander stalks, chopped; • 2 tsp salt; • 2 medium potatoes, diced; 1 x 400 g tin of chopped tomatoes, juice u0026 all; • 1 cup brown or puy lentils, raw/uncooked; • 3 cups water; • 4 tbsp fresh lime juice (or a mix of lemon/lime, or just lemon); • 2 tbsp coriander leaves, chopped, to serve; • extra salt u0026 pepper to taste; * chilies can really vary in heat, right? I find only half gives me the kick I need, but feel free to taste-test u0026 add more if needed.; No fresh chilli? Try ¼ tsp cayenne pepper instead.

Lentils with Cumin and Lime

Recipe by Libby @silverliningskitchen

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

• 2 tsp cumin seeds
• 1 tbsp olive oil
• 1 onion, diced
• 3-4 cloves garlic, sliced
• 1 heaped tbsp freshly grated ginger (or 2 flat tbsp)
• ½ - 1 fresh red chili, sliced
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tbsp coriander stalks, chopped
• 2 tsp salt
• 2 medium potatoes, diced
1 x 400 g tin of chopped tomatoes, juice & all
• 1 cup brown or puy lentils, raw/uncooked
• 3 cups water
• 4 tbsp fresh lime juice (or a mix of lemon/lime, or just lemon)
• 2 tbsp coriander leaves, chopped, to serve
• extra salt & pepper to taste
* chilies can really vary in heat, right? I find only half gives me the kick I need, but feel free to taste-test & add more if needed.
No fresh chilli? Try ¼ tsp cayenne pepper instead.

Directions

Find a good big pot with a lid (it doesn’t need to go into the oven, just on the stove-top) Don’t put any oil in it yet, but put it on a medium heat. Add the cumin seeds and let them dry-toast for a minute or so until lightly fragrant but preferably not burnt.
Now add the oil, onion and garlic. Cook over a medium heat, stirring often, until translucent. Add
the ginger, chili, ground spices and coriander stalks, mixing well.
After a minute, add the salt, potatoes, tomatoes & their juice, lentils and water. Stir everything well and crank up the heat. Once it starts to simmer, lower the heat right down and pop the lid on.
Allow to cook for around 30 minutes, checking and stirring every so often. The aim is for the lentils to be cooked and well softened. This can vary depending on the kind of lentil (puy tend to take a bit longer but hold their shape well) and also the age of the lentil – if they’ve been hanging out in the pantry or the store for a while, they might be a bit elderly and need more time in the pot.
When you’re ready to serve, add the lime/lemon juice, have a quick taste-test and adjust seasonings if necessary.
This will store in your fridge for about 3 days, it also freezes well.