Now, I’m a girl who is faithful to my Punjabi roots. I love the classic flavours and spices and I love showing people how easy it is to make authentic curry .
However I’m also British born and bred and for the last fifteen years my beloved Scotland has been my home. I fell in love with Scottish cooking a few too many decades ago. Tucked up in my kitchen, you’ll find me cooking up Cullen Skink, Clootie dumpling, pancakes on the ancient iron griddle I picked up in in a charity shop, and the comforting pleasure of lentil soup with a fresh buttered roll.
I’m not so much of a purist, though, that I don’t indulge in a little bit of fusion. This recipe is the result of playing around in the kitchen one cold and gloomy January afternoon, grabbing some spices and lentils from our wee production room and vegetables I had hanging around.
Is it dhal, is it ridiculously thick lentil soup, who knows…….?
Yasmin’s fusion lentil stew:
12g good quality garam masala
Chilli powder to taste
1 tbsp olive oil
300g green lentils
2 large leeks split lengthwise and sliced approx. 1 cm
2 large carrots diced
2 cloves garlic chopped
2 medium potatoes diced
1 veg stock cube
Sweat leeks and carrots and garlic in oil for ten minutes.
Add spices and cook off for 2/3 minutes stirring constantly.
Add washed lentils
Add 500ml boiling water and 1 veg stock cube. Simmer 20 minutes.
Add a little extra water if required and taste for salt. Add potatoes and cook for 20/25minutes or until potatoes and lentils are tender. Check every so often adding a little extra water if needed.
Fresh buttered morning roll optional but highly desirable!