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Lentil Dhansak
Cauldron Lentil Dhansak is made with red lentils, vegetables and green chilli, using a special blend of Bengali spices
Ingredients
- 250g tofu, cut into small dice
- 1 tbsp vegetable oil
- 2 cloves of garlic, finely sliced
- 3 sticks of lemon grass, finely sliced
- 1 red chilli, finely chopped
- 3 tbsp finely chopped ginger
- 5 spring onions chopped
- Juice of 1 lime
- 1 x 400ml tin of coconut milk
- 2 handfuls of fresh chopped coriander
- Salt and freshly ground black pepper
Gill's Spicy Thai Soup
- Serves 4
- 1/5 difficulty
- 10 minutes
A great zingy Thai soup, nice and spicy bursting with fragrance.
Method
- Heat the oil in a wok, cook the tofu until golden.
- Stir in the lemon grass, chilli, ginger and spring onions, cook for 5 minutes stirring continuously.
- Squeeze in the lemon juice and pour in the coconut milk and half the coriander. Bring to the boil, simmer for 5 minutes, season to taste with salt and pepper and serve immediately sprinkled with the remaining coriander.
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