Equipment
Ingredients
Main
- 27 g unsalted butter
- 100 g yellow onion, chopped
- 6 g curry powder
- 66 g tomato paste
- 120 g cashews, chopped
- 240 g dried french green lentils, washed and picked over
- salt
- black pepper, freshly ground
- 120 g plain yogurt, for garnish
- 30 g fresh parsley, chopped
Nutrition (per serving)
Method
Melt 27g butter in a large pot over medium heat (approx 150°C/300°F).
Add 100g chopped onion and cook until softened and golden, about 5 minutes.
Stir in 6g curry powder and cook for 30 seconds until the spices become fragrant.
Add 66g tomato paste and cook, stirring frequently, until the color darkens, about 2 minutes.
Add 120g chopped cashews and stir to coat thoroughly with the onion mixture.
Add 240g washed lentils and enough water to cover the ingredients by 2.5 cm (1 inch).
Increase heat to bring the mixture to a boil (100°C/212°F).
Reduce heat to medium-low and simmer gently (approx 90°C/195°F). Cook for 20 to 30 minutes until lentils are tender.
Season with salt and freshly ground black pepper to taste.
Serve the lentils in bowls, garnished with 120g yogurt and 30g chopped parsley.
Chef's Notes
- For optimal flavor development, toast the curry powder briefly in the hot oil with the onions until fragrant before adding the tomato paste. This blooms the spices and deepens their aroma.
- Ensure the lentils are cooked until tender but not mushy. They should retain a slight bite and their shape for the best texture.
- Taste and adjust seasoning carefully at the end. The salt and pepper will enhance the earthy notes of the lentils and the warmth of the spices.
- If you prefer a creamier consistency, you can stir in a tablespoon of coconut milk or a splash of heavy cream along with the yogurt at the end.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 3 months — Lentils may soften further upon thawing.
Reheating: Reheat on the stovetop over medium heat with a splash of water to loosen the consistency.
