This is an easy recipe and can be made from store-cupboard items, so this is a great meal to have if you’re needing to go shopping. It also makes a regular appearance in our Friday night ‘fakeaways’ that we’ve been having – pairing this alongside a chickpea or prawn bhuna, plus some spiced quinoa and spinach makes a veritable feast. Plus, this is easy to freeze, so I often make a double batch and put some in the freezer for when I’m short on time at a later date. A winner on many levels!
If you’re new to legumes and pulses, red lentils are a good place to start. They’re quick and easy to cook, and they pack a nutritional punch. Lentils are a great source of B vitamins, iron, magnesium, potassium and zinc. They're also full of fibre, which supports a healthy tum and provides food for our friendly bacteria. Eating lentils regularly has been seen to improve overall gut function. Plus, they’re delicious, and even the fussiest of eaters seems to get on well with their umami flavour.
1 tbsp ghee or 1 tbsp coconut oil
1 large onion, finely chopped
1 carrot, coarsely grated
3 cloves garlic, crushed
2 tsp cumin seeds
2 tsp black mustard seeds
1 level tbsp turmeric
250g split red lentils
1 tin whole coconut milk
1 tin chopped tomatoes
2 tsp freshly grated ginger (or frozen grated ginger)
Chopped coriander to garnish (optional)
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