- 150 g of leftover cooked lentils
- 1 red onion
- 1 ripe tomato
- Half clove of garlic
- Half teaspoon of tamarind
- Chili pepper
- 6 berries of cardamom
- Half teaspoon of turmeric
Heat the oil in a large frying pan over a medium high heat. Add chopped onion, garlic, tomato and all the spices and cook for 4 minutes.
Stir in the leftover lentils, adding water if needed. Let cook for 10 minutes.
Remove from the heat and blend until creamy. Adjust the flavor with salt.
Serve with toasts.