Prep 20 min - cook 35 min - serves 5
Indonesian-Style Sambal Lentil Stew
A chilli and shallot paste fried until the oil separates, the same base technique behind most Indonesian sambal dishes, built around lentils here.
Before you cook
A proper sambal base is fried until you see the oil separate out around the edges of the paste. That visible separation is the actual doneness signal, not a timer.
Blend the paste smooth before frying. A coarse paste fries unevenly, with some pieces burning while others stay raw.
Method
Blend the shallots, garlic, chillies and tomato to a smooth paste.
Warm the oil in a wide pan over medium heat until shimmering.
Add the paste and fry, stirring often, for eight to ten minutes.
Watch for the oil visibly separating out around the edges of the paste.
Stir in the sugar once the paste has darkened and the oil has split.
Rinse the lentils and add them to the fried paste, stirring to coat.
Pour in the water and bring the pot to a steady simmer.
Cook uncovered for twenty minutes, stirring occasionally as it thickens.
Add more hot water if it thickens past a comfortable consistency.
Season with salt to taste and rest five minutes before serving.
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