
Ingredients
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40 g Butter or margarine
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1 large onion, finely chopped
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2 cloves garlic, crushed
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½ tsp turmeric
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1 tsp ground ginger
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1 cup red lentils
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1 green chilli, finely chopped
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1 bay leaf
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3 stalks celery, sliced
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3 cups salt-reduced vegetable stock
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3 cups water
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400 g can tomatoes, chopped
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2 tbsp tomato paste, reduced-salt
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1 tbsp coriander, chopped to garnish
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freshly ground black pepper
Method:
- Heat butter or margarine in a large saucepan. Add onion and garlic and fry gently until softened. Add turmeric and ginger and cook, stirring, until fragrant
- Add lentils, chilli, bay leaf, celery, stock and water. Bring to the boil and simmer for 25 minutes, or until lentils are soft. Remove the bay leaf
- Stir in tomatoes, tomato paste and coriander and season with black pepper. Reheat and serve with crusty bread or rolls, sprinkled with extra coriander
Tip:
Soak the red lentils in water for 10-15 minutes before cooking, as this will help to soften them.