Ad

  • 4 onions chopped
  • 8 carrots chopped
  • 1 scotch bonnet
  • 600 gr of red lentils
  • 6 x 400g cans of chopped tomatoes
  • 1x 400g tin of chick peas
  • 3 teaspoons of cumin seeds
  • 2 tablespoons of ground cumin
  • 3 tablespoons of medium curry powder
  • 4 litres of vegetable stock (2 cubes)
  • Freshly ground pepper
  • Bunch of chopped coriander
    Ad

    Method

    • step 1

      Dry fry cumin seeds for 1 min. Set aside
    • step 2

      Whizz carrots, onions and scotch bonnet. Sauté for about 5 min then add cumin seeds and other spices. Sauté for further 5 mins.
    • step 3

      Add chopped tomato, rinced lentils and hot stock. Simmer for 20 mins. Add chick peas. Cook a further 5 mins (or until lentils are soft).
    • step 4

      Whizz up in batches and serve with fresh chopped coriander.
    Ad

    Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    A star rating of 0 out of 5.0 ratings

    Be the first to comment

    We’d love to hear how you got on with this recipe. Did you like it? Do you have suggestions for possible swaps and additions? Or simply ask us your questions...

    Ad
    Ad
    Ad