Red Lentil Dal With Mint Yogurt - cooking recipe

Ingredients

5 tbsp chopped fresh mint leaves
300 g Greek yogurt
400 g red lentils, rinsed
1 None green pepper, deseeded and finely diced
2 None whole cloves, crushed
3 None cardamom pods, crushed
2 tsp curry powder
1/2 tsp ground cumin
1/2 tsp cinnamon
1 tbsp butter
1 None onion, finely sliced
3 None garlic cloves, crushed
150 g dried apricots, sliced
200 ml vegetable stock
Pinch None caster sugar
None None Flatbreads, to serve

Preparation

Mix the yogurt and mint together and season to taste. Chill.
Heat butter in a large saucepan. Saute onions until translucent. Add the lentils, red chili, cloves, cardamom, curry powder, cumin, cinnamon, garlic and apricots and stir to combine. Add tomatoes and vegetable stock and bring to a boil. Lower heat and simmer for 35-40 minutes or until lentils are soft.
Stir mixture, gently mashing some of the lentils.
Stir in a pinch of sugar, season to taste, and serve with flatbreads and the mint yogurt.