Jan 20 2017
This is a really simple recipe, the only time consumers are, if you want to sprout your lentils, and if you’re a slow chopper of veg! Ingredients 300g green lentils (sprouted preferable) 2 tbsp coconut oil 1 large onion, chopped 2 cloves garlic, crushed 1 tsp hot chilli powder 1…
This is a really simple recipe, the only time consumers are, if you want to sprout your lentils, and if you’re a slow chopper of veg!
300g green lentils (sprouted preferable)
2 tbsp coconut oil
1 large onion, chopped
2 cloves garlic, crushed
1 tsp hot chilli powder
1 tsp cumin seeds
1 red and 1 green pepper, stalk and seeds removed, and chopped
2 carrots, chopped
2 x 400g chopped tomatoes
1 heaped tbsp tomato purée
300ml vegetable stock
200g frozen peas
175g mushrooms, wiped and quartered
1 courgette, chopped
salt and freshly ground black pepper
1 can kidney beans, drained
Grated cheese to serve
To sprout the lentils (makes them kinder on your stomach and release more of their nutrients), place the green lentils in a large bowl with water overnight (lentils to water ratio 2-1). Next morning drain any remaining water and cover so light cannot get to the lentils. When you come back from work they should have sprouted.
If you can’t be bothered to sprout, leave to soak for 30 minutes. (Even lazier, buy a tin of pre soaked lentils.) Drain.
Heat the oil in a large saucepan and fry the onion and garlic together with the chilli and cumin, about ten minutes or until the onions are soft.
Add the peppers, carrots and drained green lentils and cook for five minutes, stirring all the time. Add the tomatoes, purée, stock and peas, bring to the boil and simmer until the lentils are tender (about 30 minutes). Add the mushrooms and courgettes and simmer for five minutes more. Season to taste.
Add the cooked kidney beans and simmer for five more minutes.
Serve with or without cooked rice.
(I add grated cheddar)