Red Onion, Ginger & Basil Lentils


Preparation info

  • For


    Generous Side Portions
    • Difficulty


Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

  • About

This is an Asian approach to the lentil. Some chefs I’ve met have argued that the lentil is not an Asian ingredient, but then they probably haven’t been to India or gone trekking through Nepal. The lentil is wonderful because it absorbs whatever it’s cooked with, whether it be smoked bacon and red wine or ginger and basil. Prepared as in this recipe they’re good eaten at any temperature – as a hot side dish with roast chicken, dolloped on to crostini or even mixed into warm rice to serve wi