These spicy & flavourful Indian style Keema Lentils are ridiculously easy to make. Cook in a pan for a speedy dinner or use a slow cooker for a more leisurely approach. Serve with some rice for a delicious & satisfying meal.
Servings 4
Ingredients
- 1 large onion chopped finely
- 3 tablespoons fresh ginger grated
- 6 cloves garlic chopped finely
- 1 teaspoon dried chili flakes
- 1/2 teaspoon ground turmeric
- 2 teaspoons garam masala – you can use curry powder instead if that’s all you have
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 3 cups cooked green lentils see recipe note if you wish to use dried green lentils
- 360 mls | 1.5 cup good vegetable or mushroom broth/stock
- 2 tablespoons Tamari can be subbed for soy sauce
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Saute the onion in a pan over a medium heat until translucent. I just used a dry pan but you could use a drop of water or oil of choice,
- Once translucent add the ginger and garlic and carry on cooking for about two minutes stirring occasionally.
- Add the spices and chili flakes and cook for about a minute, stirring them continuously to stop them sticking.
- Add the lentils, broth, Tamari and seasoning.
- Stir well and cook uncovered until most of the liquid has evaporated (about 10 – 15 minutes). Stir every so often to ensure they don’t stick.
- Serve with rice and a scattering of cilantro.
Slow cooker method
- Put all of the ingredients in a slow cooker and cook on low for 4 – 5 hours or until most of the liquid has been absorbed.
- When you start cooking your rice take the lid off the slow cooker to let some of the liquid evaporate.
Notes
Originally from https://avirtualvegan.com/keema-lentils/#recipe