These spicy & flavourful Indian style Keema Lentils are ridiculously easy to make. Cook in a pan for a speedy dinner or use a slow cooker for a more leisurely approach. Serve with some rice for a delicious & satisfying meal.
Saute the onion in a pan over a medium heat until translucent. I just used a dry pan but you could use a drop of water or oil of choice,
Once translucent add the ginger and garlic and carry on cooking for about two minutes stirring occasionally.
Add the spices and chili flakes and cook for about a minute, stirring them continuously to stop them sticking.
Add the lentils, broth, Tamari and seasoning.
Stir well and cook uncovered until most of the liquid has evaporated (about 10 - 15 minutes). Stir every so often to ensure they don't stick.
Serve with rice and a scattering of cilantro.
Slow cooker method
Put all of the ingredients in a slow cooker and cook on low for 4 - 5 hours or until most of the liquid has been absorbed.
When you start cooking your rice take the lid off the slow cooker to let some of the liquid evaporate.
It is possible to cook this recipe with dried green lentils. Use 1.5 slightly heaped cups of dried lentils and increase the broth to 4 cups. If cooking in a pan on the hob the cooking time will increase by about 25 mins. If cooking in the slow cooker it will take around the same time, 4 - 5 hours or until most of the liquid has been absorbed.