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Categories:
vegetable stock cinnamon olive oil onions garlic ground turmeric cumin ground coriander bay leaves tomatoes salt lemon freshly chopped
Viewed: 29 - Published at: 5 years agoIngredients
- 200g/7oz Lentils
- 1.4L/48fl.oz. Fresh Vegetable Stock
- 1 x5cm/2-inch Stick of Cinnamon
- 2 tbsp Olive Oil
- 2 Large Onions, chopped
- 3 Garlic Cloves, chopped
- 1 teasp Ground Turmeric
- 1 teasp Cumin Seeds, crushed
- 2 teasp Ground Coriander
- 2 Bay Leaves
- 2 x400g/14oz tins Chopped Tomatoes
- Salt and Black Pepper
- 100g/4oz Cooked Chickpeas
- The juice of a Lemon
- Freshly chopped Mint to serve
Method
- 1. Place the lentils, stock and cinnamon stick in a large saucepan, bring to the boil then reduce the heat and simmer for 30 minutes.
- 2. Meanwhile heat the oil in frying pan, add the onion, garlic, turmeric, cumin seeds and coriander and saute gently for 5 minutes, stirring frequently. Set aside.
- 3. Remove the cinnamon stick from the lentil mixture then add the tomatoes, bay leaves and onion mixture to the lentils and continue to simmer for a further 15 minutes.
- 4. Remove the bay leaves from, the pan then add the chickpeas, season with salt, pepper and lemon juice and cook for a further 5 minutes, stirring from time to time.
- 5. Garnish with freshly chopped mint when serving
