This lightly spiced mixed lentils dish is comfort food for the Spring season. In this recipe, we use our Korma curry sauce for a rich, creamy texture that is light on the spices.
1 bottle of Rupen's Korma curry sauce
1/2 cup yellow lentils
1/2 cup split pigeon peas (green or yellow)
4 cups vegetable stock
2 Tablespoons oil
1/2 medium white onion, diced
1 carrot, peeled and diced
1 cup green peas
1/4 cup chopped cilantro
Salt, to taste
In a large pot over medium heat, bring the vegetable stock to a boil.
Rinse the lentils under cold running water and drain.
Add the lentils to the vegetable stock, reduce the heat to low, and cook for 45 minutes. Drain (you may want to use the leftover vegetable stock for another recipe), and set aside.
In a medium-size Dutch oven over medium heat, add oil, carrots, and onions. Sauté for 3 minutes or until the onions are translucent.
Add Rupen's Korma curry sauce along with the green peas and half a cup of water. Bring to a simmer.
Add the lentils and mix. Bring to a simmer, and garnish with cilantro.
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