| Dahl
This superb and good for vegetarians and meat eaters:
175 g / 6oz red lentils
1 chopped onion
2 gloves of garlic - crushed
1 tablespoon /15ml ground turmeric
1 tablespoon / 15ml ground cumin
1 tablespoon/15ml ground coriander
2 teaspoon/10ml paprika pepper
1 large (14oz approx) of chopped tomatoes
vegetable stock (water with a stock cube in it!)
Soften the onion in a little oil until it is clear, not brown. Add the garlic and stir for a moment. Add the lentils ( I always pre cook mine for about 10 minutes in lightly salted water and then drain and rinse before adding to the onion.)
Add the tomatoes and the spices and paprika pepper. Stir to mix thoroughly and then bring to the boil adding stock as required to prevent the lentil mixture from becoming too dry. Don't overdo the stock, add a little at a time. Cook for about 20 minutes until the lentils are soft but not too much of a mush. It will become obvious as you make it how it should look.
And yes to a cook book
(I'll ask my mum if you can publish it!!!!!)
__________________ Gareth
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Who'd have thought 6 weeks work would be so good
Normal, with above average intelligence and emotional understanding, the tests said so.......however I struggle with c cell batteries and salvo rats 
Last edited by gwilson : 24-02-07 at 09:54 PM.
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