prep time: 10 minutes cooking time: 40 minutes serves: 4
INGREDIENTS
- 300g red split lentils, rinsed and drained
- 3 tomatoes, diced
- 1 large onion, diced
- 1 courgette, diced
- 2 carrots, diced
- 125g baby spinach
- 10g fresh dill, roughly chopped
- 10 garlic cloves, finely chopped
- zest of 1 lemon
- 1 teaspoon ground turmeric
- 1 teaspoon chilli powder
- 1 teaspoon ground coriander
- 2 tablespoons dried fenugreek leaves (kasuri methi)
- 1 green chilli, FINELY CHOPPED
- 1 litre vegetable stock
- salt & pepper
- 1 tablespoon ghee or coconut oil (to keep it vegan)
METHOD
- Heat the ghee or coconut oil in a large pan, over medium heat. Add the onions and sauté for 5 minutes until they soften. Add the garlic and green chilli and cook for 5 minutes, then add the tomatoes and cook for a few more minutes.
- Add the dill, courgette, carrots, turmeric, chilli powder, ground coriander, fenugreek leaves and lemon zest and cook for about 5 minutes. Add the lentils and vegetable stock, season with salt and pepper. Bring up to a boil and then let it simmer for about 25 minutes until the lentils are tender.
- Serve into bowls and top with some fresh dill.
