Lenses Sri Lanka style

Name: Lenses Sri Lanka style
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 red chilli pepper; 400 g red lentils; 1 can(s) (400 ml) Coconut milk (60 % coconut content); 1-1 1/2 TSP. ground turmeric; 2 Onions; 25 g clarified butter; 5 Curry leaves; 1 piece(s) (approx. 5 cm) Pandan leaf; 1 Cinnamon stick; 1 stalk lemongrass; 7-10 Tbsp Salt; 1 pinch Sugar; 7-10 Tbsp Mint

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 red chilli pepper
400 g red lentils
1 can(s) (400 ml) Coconut milk (60 % coconut content)
1-1 1/2 TSP. ground turmeric
2 Onions
25 g clarified butter
5 Curry leaves
1 piece(s) (approx. 5 cm) Pandan leaf
1 Cinnamon stick
1 stalk lemongrass
7-10 Tbsp Salt
1 pinch Sugar
7-10 Tbsp Mint

Directions

1
Clean, wash and slice the chillies lengthwise, remove the seeds and cut into rings. Put lentils in a sieve, wash thoroughly until the water remains clear. Put lentils, coconut milk, chilli, 100 ml water and turmeric in a pot, cover and bring to the boil. Cover and cook for 12-15 minutes at low heat. Peel and chop the onions. Heat clarified butter in a second pot, fry onions, curry leaves, pandan leaves, cinnamon and lemongrass until brown.
2
Put half the onions aside for garnishing. Add the cooked lentils, add another 150 ml of water, bring to the boil and simmer for about 5 minutes. Season to taste with salt, sugar and turmeric. Sprinkle with remaining onions and garnish with mint. Delicious with Roti breads