Ingredients:

1 tsp vegetable oil
1 onion, chopped
2 garlic cloves, crushed
1 tsp garam masala
1/2 tsp ground coriander
3 1/2 cups of vegetable bouillon
1 cup red lentils
1 small egg
2 tbsp milk
2 tbsp mango chutney
2 tbsp chopped parsley

This one probably took the longest time to prep and cook, about 1 1/2 hours, all told. I had to use brown lentils again since I didn’t have any red lentils. I’m still learning about lentils. I guess the red lentils don’t need to be soaked beforehand, which cuts down on prep time. However, I’ve done ok with both lentil recipes now without any soaking, though perhaps the consistency was slightly different. This one requires a big food processor. Ours is a bit small so I had to process it two steps. I didn’t have any garam masala so I think the final result was a bit bland because of that. It tasted good but kind of had the consistency of cat food. Would be good on dry toast. I’ll try this one again some day with the right lentils and spices.

2 out of 4 spoons.