Serves 2 hungry people
GF, DF, VEG, VO, RSF
Ingredients
1 tbsp coconut oil or ghee
2 Bay leaves
1 french shallot or ½ red onion, finely diced
1 tbsp minced garlic, ginger and shallots paste
1 tbsp ground cumin or cumin seeds
1 tbsp ground coriander or coriander seeds
½ cup water
1 x 400g tin mutti crushed tomatoes, reserve 1 tbsp for serving
1 tsp ground turmeric or 1 tbsp freshly grated turmeric
1 x 420g tin brown lentils, drained
270ml tin coconut milk, reserve 70ml for serving
Salt, to taste
1 lemon, juiced
Cherry tomatoes to serve (optional)
Fresh coriander to serve
Cooked rice or crusty buttered bread, to serve
1. Melt the coconut oil or ghee in a fry pan over medium heat and add your bay leaves and shallot/onion. Saute until translucent, about 5 minutes or so. Add garlic, ginger and shallot paste, coriander and cumin and cook until spices become aromatic, about 1 minute.
2. Deglaze the pan with water and use a wooden spoon to help lift any sedative off the bottom of the pan. Add in crushed tomatoes, turmeric, drained lentils, coconut milk and salt and stir to combine.
3. Reduce the heat to low, cover and let gently simmer, stirring occasionally for 15 minutes or until the lentils are soft and have slightly broken down.
4. Remove from the heat and season to taste. Stir through lemon juice and cherry tomatoes, drizzle with reserved crushed tomatoes and coconut milk and garnish with fresh coriander.
5. Enjoy on a bed of rice or with your favourite buttery, crusty bread!
Try out Roasted Tomato Soup with Cheesy Thyme Toast for another humble, yet delicious meal, made on a budget!
