The first thing to say about this recipe is that I cannot take credit for it at all! It was given to me by my lovely friend who made it for me for dinner once, and let me tell you now, when I tried it I thought it was incredible! (It's quick, cheap to make and vegan!) The perfect student dinner, or dinner for anyone for that matter! It's truly scrummy!
You Will Need - Serves about 6 (good for the freezer!)
- Good glug of olive oil
- 2 Onions, chopped
- 4 Garlic cloves, chopped
- 2 Teaspoons of fresh ginger, chopped
- 1 teaspoon Turmeric
- 1 Teaspoon ground coriander
- 1 teaspoon ground cumin
- 2 teaspoons garam masala
- 1 teaspoon paprika
- 300g dried red lentils
- 780 ml vegetable stock
- 1/2 can of coconut milk
- 1/2 can of chopped tomatoes
- teaspoon of salt
- 2 teaspoons of sugar
- juice of a lemon or lime
Method
- Heat the oil in a saucepan and cook the onions, garlic and ginger for around 10 mins, until soft and beginning to colour.
- Add in the spices and cook for a further 2 minutes.
- Next, place the lentils in a sieve and run under cold water until the water runs clear and the lentils are less starchy.
- Pour the washed lentils into the pan and cover with the veg stock.
- Bring to a simmer, cover with a lid and cook for 8 - 10 minutes until the lentils have absorbed most of the liquid
- Add in the coconut milk, chopped tomatoes and seasoning and simmer for a further 5 - 10 minutes until the lentils are tender.
- Add in the lemon or lime juice to taste.
- Garnish with Nigella seeds (optional) and chopped coriander, then serve in deep bowls with warm naan bread.
Enjoy
XXX
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