Umami Recipes
Umami Recipes





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Cumin seeds

Mustard seeds

Coriander seeds

2 x onions or shallots (2cups sliced)

1 tsp ginger powder

3 garlic cloves crushed

3 big fat tbsp curry paste

Preserved lemons x4 quarters, chopped tiny

Two cups dry red lentils, rinsed

Coconut milk can x 2

Vege stock cube x 2

3-4 cans of water (coconut can to measure)

*Roast veg of choice - good pairing


Toast then crush spices

Rinse lentils

Add to pan your base ing: onion, garlic and ginger, cook til soft

Add spices and curry paste then cook 10 mins more

Then add lemon and cook for a while, NO bitterness allowed, 20 mins

Add lentils, 10 more mins

Add coconut milk, then chicken stock

Simmer for 1-2 hours until reduced, thickened

If too acidic, add sugar, then balance sugar with salt

Serve with roast veg of choice




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