detour. My kitchen

Curry · FIRST EDITION

Toasted-spice lentils & rice

Soft red lentils, sweet tomato and gently toasted spices. An easy cupboard dinner.

30 minutes · Serves 2

Serving inspiration
Serving inspiration · stock photograph

If a mild curry feels like home, try warming the spices briefly in oil before adding liquid. The same ingredients taste a little fuller.

Here’s how.

  1. 1

    Soften the onion

    Heat the oil in a saucepan over medium heat. Add the onion and cook for 6 minutes, stirring, until soft. Meanwhile, put the rice on according to its packet.

  2. 2

    Wake up the spices

    Turn the heat to low. Add garlic, cumin, coriander and turmeric. Stir for 30 seconds, just until fragrant. Have the tomatoes ready so the spices do not burn.

  3. 3

    Let the lentils soften

    Add tomatoes, lentils, measured water and salt. Bring to a gentle simmer. Cook for 15–20 minutes, stirring occasionally, until the lentils are soft. Add extra water if they thicken before becoming tender.

  4. 4

    Finish with lemon

    Stir well so some of the lentils break down. Add lemon juice to taste. Spoon over the rice and serve.

Spices need seconds in the oil, not minutes. If they smell scorched, start that step again.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.