Virtual Library

INGREDIENTS

1 cup dried brown lentils

1 onion

4 big tomatoes

3 sticks of celery

3 carrots

2 medium potatoes

1 sweet potato

1 courgette

4 cloves garlic

1 red chilli, de-seeded

2-3 pints of vegetable stock

1 tsp mixed herbs

1 tsp dried thyme or few sprigs of fresh thyme

3-4 tbsps tomato purée

PROCESS

🥕 Wash and chop vegetables into chunky pieces

🥕 Finely slice garlic and chilli

🥕 Put all vegetables, herbs, garlic and chilli, into a large pan, cover with stock until all vegetables are covered

🥕 Cover with lid and cook slowly, the slower the better! 1 hour minimum on medium heat or 2 hours on lower heat

🥕 After 45 mins, add tomato purée and season with lots of freshly ground black pepper and salt.

🥕 Continue to cook with lid off for 15 mins

🥕 Remove from heat and sit for around 10 mins

🥕 Serve with more black pepper and flakey salt and nice big chunks of fresh warm bread

Ingredients

3-4 cloves garlic, crushed
1 tbsp coconut oil
1 red chilli, chopped (optional)
2 sweet potatoes, cubed
1 cup red lentils
2 cups stock
1 cup coconut milk (optional- makes it creamier/ can also just do extra stock)
1 heaped teaspoon dried cumin
1 heaped teaspoon dried coriander
2 teaspoons tumeric
1 tablespoon whole coriander seeds
1 tablespoon whole cumin seeds
Salt and pepper
Fresh coriander (optional)

Method

1. Lightly toast coriander seeds in a dry pan.
2. Add garlic and coconut oil and sauté on a low heat for 5-10mins until golden.
3. Add all other ingredients and simmer with lid on until lentils have soften and gone mushy and sweet potato cooked. About half an hour.
4. Season to taste. Add more bullion if it needs more flavour.
5. Stir well, lentils will thicken.
6. Serve with extra fresh coriander and chillies if you like.

Tip
Serve with rice and a dollop of coconut yoghurt for the perfect meal 🙂