Spicy beluga lentils

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Spicy beluga lentils
I lived on pulses when I lived in India, inspiring this dish of spicy black beluga lentils. It tastes even better if you let the flavours develop, so make extra and keep some in the fridge for another day.
  • 250g beluga lentils
  • 1 tsp mild chilli powder
  • 1 tsp garam masala
  • 250g chopped tomatoes
  • 1 tbsp tomato purée
  • 1.5 tbsp ginger paste
  • 1.5 tbsp garlic paste
  • 90g unsalted butter
  • 1 tsp dried fenugreek leaves
  • 650ml water
  • 2 tbsp double cream
  • 1 tsp sea salt
  • 2 tbsp chopped coriander
1. Wash the lentils thoroughly, then put in a saucepan and cover with 2 inches of water. Bring to the boil and cook for 10mins. 2. Drain the lentils and add all of the remaining ingredients except for the salt, cream and coriander.3. Bring to the boil, then reduce the heat and gently simmer for 1hr, stirring regularly to ensure that nothing sticks. Add more water towards the end of cooking if the lentils become too thick. 4. Stir through the salt, cream and chopped coriander and serve.
Prep time: Cook time: Total time: Yield: Serves 4