Ingredients
- 1 tablespoon rapeseed or sunflower oil
- ½ red onion (finely chopped)
- 2 garlic cloves (finely chopped)
- 2 tablespoons Sri Lankan curry powder
- 250g red lentils (washed and rinsed in cold water)
- 750ml chicken stock
- 1 tablespoon quark (optional)
How to make
Step 1
In a medium saucepan add 1 tablespoon of oil and fry the finely chopped onion until soft. Add the garlic and fry until golden. Add the Sri Lankan curry powder and mix through.
Step 2
Add 250g red lentils and 750ml of stock. Bring to the boil. Reduce to a simmer, skimming off any foam. Cook until the stock has been absorbed and the lentils are mushy. Add a tablespoon of quark (optional).