Eladess Harra

Spiced Lentils

Most broad-bean soup sellers also offer these spicy lentils, ladled into bowls. When cooking green (also called brown) lentils, it is tempting to drain them after the first stage of cooking as the liquid is muddy, but in doing so, precious B vitamins are lost.

SERVES 4–6

375 g (13 oz/2 cups) green lentils

2 large ripe tomatoes

3 tablespoons olive oil

1 brown onion, finely chopped

2 garlic cloves, finely chopped

1 teaspoon ground cumin

½ teaspoon ground coriander seeds

½ teaspoon turmeric

½ teaspoon paprika

⅛ teaspoon cayenne pepper

1 red capsicum (pepper), chopped

2 teaspoons tomato paste (concentrated purée)

3 tablespoons chopped flat-leaf (Italian) parsley

3 tablespoons chopped fresh coriander (cilantro) leaves

Pick over the lentils and place in a bowl. Wash with 2–3 changes of cold water, then drain in a strainer. Tip into a large saucepan and add 1 litre (35 fl oz/4 cups) water. Bring to the boil, then reduce to a simmer and cook for 30 minutes, skimming the surface as required.

While the lentils are cooking, halve the tomatoes crossways and squeeze out the seeds. Using the shredder side of a grater, grate the tomato halves down to the skin, discarding the skin. Set aside.

Warm the olive oil in a frying pan over medium heat, add the onion and cook for 5–6 minutes, or until soft. Stir in the garlic and spices and cook, stirring occasionally for 2 minutes, or until fragrant. Add the capsicum, grated tomatoes, tomato paste, parsley, coriander and 250 ml (9 fl oz/1 cup) water. Combine well, then add to the skimmed lentils. Season, partly cover with lid, and cook over low–medium heat for a further 25–30 minutes, or until the lentils are tender. Serve hot in bowls.

Skim the surface of the water with a slotted spoon while the lentils are simmering.