This is probably one of my favourite dishes to make – its good on its own, with rice or can even be used as a base for a lasagne or pie. Instant Knockout Its so tasty and light and I never get sick of it really. You can add vegetables to it also to bulk it up – sweet potato, kale, spinach.

Recipe:

2 cups of organic red split lentils

1-2 large cloves garlis

1-2 inch fresh ginger

1 red/white onion

2 tbsp oil/ghee

1 tbsp cumin seeds

1 tbsp corainder seeds (ground in mortar & pestle)

1-2 tsp cumin ground

1 tsp tumeric powder

Large handful fresh coriander and/or parsley

Pink imalayan salt/pepper to taste

5-7 cups water (more or less as needed) and optional low salt, vegan bouillion

Squeeze lemon juice

 

Method:

 

-Heat oil/ghee. Add chopped onion and saute for 1-3 mins until soft. Add cumin seeds and cook gently (do not burn), add coriander seeds and cook for another minute or so. Add ginger and garlic and gently saute for 1-2 mins. Finally add all remaining spices.

 

-Add lentils and combine with all the spices and gently fry for a 1-2 mins.

 

-Add water and bouillion and salt/pepper, bring mixture to the boil. Boil for 2-4 mins and reduce to a simmer and cook for 20- 25 mins or until soft and cooked through. Add water as neccesary, ensuring the mixture does not become to dry and stick to the bottom of the pan or burn.

 

-Add lemon juice and fresh herbs.