Spiced Caviar Lentils with Cucumber Raita
Dairy Free | Gluten Free | Kids | Vegan

Spiced Caviar Lentils with Cucumber Raita

Ingredients:

Spiced Caviar Lentils with Cucumber Raita

  • ½ teaspoon coriander seeds (crushed)
  • ½ teaspoon cumin seeds (crushed)
  • ½ teaspoon mustard seeds
  • 6-8 curry leaves or 1 bay leaf
  • 2 tablespoons olive oil
  • 1 small onion (finely chopped)
  • 2 cloves garlic (finely chopped)
  • 1 cup black beluga/caviar lentils (see instructions for cooking ahead of time)
  • 3 cups veg stock
  • 1 teaspoon apple cider vinegar
  • Sea salt (freshly ground black pepper)

Raita:

  • 1 cup plain Greek yogurt or plant based yoghurt
  • 1 handful fresh mint and coriander (finely chopped)
  • 1 cucumber (grated ( seeds removed))
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon Sumac powder
  • Salt to taste
  1. You can prepare the lentils ahead of time: Simple Bring stock to the boil. You can add a bay leaf at this time too and any fresh herbs for extra flavour. Add the lentils and cook for 30-40 minutes until cooked- soft. Make sure you soak them previously for at least an hour.
  2. In a large pan, heat the oil and add the coriander, cumin and mustard seeds over a medium-high heat, stirring continuously until the mustard seeds start to jump and pop in the pan. Add the curry leaves and the onion and keep sauteeing until the onion is soft and translucent. You might want to lower the heat at this stage. Add the garlic until softened. Feel free at this stage to add any chopped veggies you like. I like to add beetroot or carrots or both. Any “sweet” veggies would be good here.
  3. Add the Lentils, turn off the heat and allow the lentils to heat through. Add the vinegar and season accordingly. Transfer to a large bowl.
  4. Prepare the raita by combining all the ingredients its the yoghurt.
  5. Serve alongside the lentils or in a separate bowl. Enjoy with some pitta bread or naan.
Starter
Gluten Free, Kids, Traditional, Vegan

Method:

Spiced Caviar Lentils with Cucumber Raita

  • ½ teaspoon coriander seeds (crushed)
  • ½ teaspoon cumin seeds (crushed)
  • ½ teaspoon mustard seeds
  • 6-8 curry leaves or 1 bay leaf
  • 2 tablespoons olive oil
  • 1 small onion (finely chopped)
  • 2 cloves garlic (finely chopped)
  • 1 cup black beluga/caviar lentils (see instructions for cooking ahead of time)
  • 3 cups veg stock
  • 1 teaspoon apple cider vinegar
  • Sea salt (freshly ground black pepper)

Raita:

  • 1 cup plain Greek yogurt or plant based yoghurt
  • 1 handful fresh mint and coriander (finely chopped)
  • 1 cucumber (grated ( seeds removed))
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon Sumac powder
  • Salt to taste
  1. You can prepare the lentils ahead of time: Simple Bring stock to the boil. You can add a bay leaf at this time too and any fresh herbs for extra flavour. Add the lentils and cook for 30-40 minutes until cooked- soft. Make sure you soak them previously for at least an hour.
  2. In a large pan, heat the oil and add the coriander, cumin and mustard seeds over a medium-high heat, stirring continuously until the mustard seeds start to jump and pop in the pan. Add the curry leaves and the onion and keep sauteeing until the onion is soft and translucent. You might want to lower the heat at this stage. Add the garlic until softened. Feel free at this stage to add any chopped veggies you like. I like to add beetroot or carrots or both. Any “sweet” veggies would be good here.
  3. Add the Lentils, turn off the heat and allow the lentils to heat through. Add the vinegar and season accordingly. Transfer to a large bowl.
  4. Prepare the raita by combining all the ingredients its the yoghurt.
  5. Serve alongside the lentils or in a separate bowl. Enjoy with some pitta bread or naan.
Starter
Gluten Free, Kids, Traditional, Vegan

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