Sally Butcher

Everyday Lentils

 

Preparation info
    • Difficulty

      Easy

Appears in
Persia in Peckham
Persia in Peckham

By Sally Butcher

Published 2007

  • About

These are so called because my mother-in-law and I could actually eat them every day. This way of preparing lentils is very common in Iran. Lentils do not need any soaking (I am amazed by the number of people who think they do), so they are great store-cupboard standbys.

Ingredients

  • 250 g green (or brown, or Puy) lentils
  • olive oil for frying (see my note below)
  • 1

Method

Pick through and wash your lentils: this is important as lentils and other pulses tend to be packaged with all sorts of little stones. Heat the oil in a saucepan, and then fry the onion until just starting to brown. Add the potato, stirring constantly because it will stick. Stir in the spices, but do not season with salt until the end. Add about 600ml of water (or stock, but it is not necessari