Ingredient:
1 tsp cumin seeds
2 tbsp olive oil
1 onion, diced
1/2 tsp turmeric
1 tsp paprika
215g red lentils
1 tbsp basmati rice
500ml semi-skimmed milk
4 eggs, hardboiled, peeled and sliced in quarters
freshly ground black pepper
salt to Test
Method:
Heat a deep saucepan over a very high heat until it is really hot. Reduce to a low-medium heat, add the cumin seeds and cook until the seeds start to pop – this should take no more than 1–2 minutes.
Pour in the olive oil, then add the salt and onion. Cook until the onion is soft, stirring frequently – this will take approximately 5 minutes. Sprinkle the turmeric and paprika into the pan and cook for 1 minute, stirring all the time.
Pour in 450 ml boiling water, then add the lentils, rice and milk and bring to the boil. Reduce to a simmer and cook, uncovered, for 40 minutes, stirring occasionally. Make sure the lentil mixture does not boil over.
Serve with the hot or warm egg quarters on top and season with additional salt, if desired, and black pepper.
1 tsp cumin seeds
2 tbsp olive oil
1 onion, diced
1/2 tsp turmeric
1 tsp paprika
215g red lentils
1 tbsp basmati rice
500ml semi-skimmed milk
4 eggs, hardboiled, peeled and sliced in quarters
freshly ground black pepper
salt to Test
Method:
Heat a deep saucepan over a very high heat until it is really hot. Reduce to a low-medium heat, add the cumin seeds and cook until the seeds start to pop – this should take no more than 1–2 minutes.
Pour in the olive oil, then add the salt and onion. Cook until the onion is soft, stirring frequently – this will take approximately 5 minutes. Sprinkle the turmeric and paprika into the pan and cook for 1 minute, stirring all the time.
Pour in 450 ml boiling water, then add the lentils, rice and milk and bring to the boil. Reduce to a simmer and cook, uncovered, for 40 minutes, stirring occasionally. Make sure the lentil mixture does not boil over.
Serve with the hot or warm egg quarters on top and season with additional salt, if desired, and black pepper.
