1 tablespoon olive oil
2 medium onions, peeled and chopped
3 cloves garlic or 3 teaspoons bottled minced garlic
4 rashers short back (or good quality) bacon (optional)
1 teaspoon ground cumin
½ teaspoon garam masala
810g can crushed or chopped tomatoes
2 tablespoons tomato paste
1½ cups chicken or vegetable stock
100g (½ cup) red lentils, washed
2 teaspoons sugar
1 tablespoon coriander paste
Yoghurt Garnish
200ml natural yoghurt
2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
1 teaspoon coriander paste
In a large saucepan fry chopped onions, spices and diced bacon (optional) in olive oil, over medium heat until onion is clear and bacon is cooked (approx. 5 minutes). Add garlic and stir for one minute. Add remaining ingredients. Simmer 30 minutes, or until lentils are tender, stirring occasionally. Serve drizzled with yoghurt garnish. Serves 4