Lentil dumplings with hot pepper and cumin

SERVES 2

Ingredients:

4½oz (125g) dried red lentils, rinsed and picked over to remove any grit

sea salt and freshly ground black pepper

1 onion, coarsely chopped

1in (2.5cm) piece of fresh ginger, coarsely chopped

pinch of ground cumin

pinch of hot red pepper flakes

2 tbsp all-purpose flour, plus extra for dusting

2 tbsp vegetable or sunflower oil

To serve:

½ cup Greek-style plain yogurt

2 tsp bottled mint sauce

Method:

1 Put the lentils in a saucepan. Add 2 cups water and a pinch of salt. Gently cook over low heat for about 10–15 minutes until the lentils are tender but not mushy. Pour the lentils into a sieve to drain. Put the onion and ginger in a food processor, and process until finely chopped. Spoon in the cooked lentils, add the cumin and

pepper flakes, and season with salt and pepper. Pulse a few times until the mixture begins to form a paste. Sprinkle in the 2 tbsp flour, and continue to pulse until the mixture just comes together.

2 Spread some extra flour onto a plate. Scoop up 1 tbsp of the lentil mixture and, with floured hands, lightly form into a ball and gently roll in the flour until well coated. Repeat until all the mixture has been used.

3 Heat enough vegetable oil for shallow-frying in a large nonstick frying pan over medium heat. Carefully add the dumplings, cooking a few at a time if the pan is not large enough. Fry for 1–2 minutes on each side until golden. Remove from the pan with a slotted spoon, and drain on paper towels.

4 To serve, mix together the yogurt and mint sauce in a small bowl. Serve alongside the warm dumplings, with a crisp green and tomato salad.

Lentil dumplings with hot pepper and cumin