Lentil and Coriander Broth

Ingredients

• 1.2 onions, medium; sliced thinly
• 2.30 millilitre oil, 2 tablespoons
• 3.15 millilitre butter, 1 tablespoon
• 4.2 garlic, crushed
• 5.30 millilitre mixed spices, 2 tablespoons; pre-mixed spice blend (see notes)
• 6.435 millilitre water, approximately 1¾ cups
• 7.5 millilitre beef stock powder, 1 teaspoon
• 8.125 millilitre red wine, ½ cup
• 9.60 millilitre red/pink lentils, ¼ cup
• 10.1 chilli, whole
• 11.bay leaves, to taste
• 12.curry leaves, optional; fresh or dried
• 13.5 millilitre fresh coriander, finely chopped; added during cooking
• 14.Bisto gravy powder, 1–2 teaspoons; if required to thicken and colour
• 15.fresh coriander, sprigs; for garnish

Method

1. 1.Sauté onions in oil and butter until golden brown.
2. 2.Add crushed garlic.
3. 3.Add mixed spices and stir until fragrances are released.
4. 4.Add water, beef stock, red wine, lentils, chilli, bay leaves (and curry leaves if using) and finely chopped coriander.
5. 5.Cook for 20–30 minutes or until lentils are tender.
6. 6.Add Bisto, bring to boil and reduce until syrupy.

Notes

• Card note: '2 T mixed spices (before mixed in oil from fillet recipe)' — suggests this broth was made as a companion sauce to a fillet of beef, using the same spice blend. The spice mix is pre-prepared.
• Bisto = South African/British brand of gravy powder/thickener; adds colour and body.
• The broth reduces to a syrupy consistency — it is more of a rich sauce than a clear broth.
• Pink lentils dissolve almost completely during cooking and thicken the broth.