In this recipe two types of lentils are used, one to thicken the sauce and the other to add texture. They make this dish hearty so it will keep you full up for hours.
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Duration50mins
Cook Time40mins
Prep Time10mins
Servings4people
Ingredients
3large carrotscut into bitesize pieces
2sticks celeryfinely sliced
1large onionfinely sliced
200gcavolo neroleaves removed from stems and roughly chopped
1cgreen or brown lentils
1/2csplit red lentils
3-4Tspice mix*
1Tstock powder
2tground turmeric
Saltto taste
2tins400g each of chopped tomatoes
4Tcreamed coconut
*Ingredients (spice mix)
I make the spice mix in advance and store it in my spice cupboard. Note that in the recipe you do not need to use all of the spice mixjust 3-4 tablespoons depending on how spicy you want it to be.
8Tcoriander seeds
8Tdried chillies
1Tblack peppercorns
1Tcumin seeds
1/2tfenugreek seeds
1/2tmustard seeds
- all the above is toasted
2Tsplit red lentils
1/4cinnamon stick
1/2tturmeric
- grind all of the ingredients to a fine powder, I use a nutri-bullet type blender for this
Instructions
Put all of the ingredients for the one pot into a large saucepan. Put the lid on and turn the heat to medium - high.
Once the food is bubbling remove the lid and allow it to simmer until the carrots and lentils are cooked through. This should take around 30-40 minutes but it depends on the type of green lentils you use as some take longer to cook.
This recipe was republished with permission from The Vegan Chef School.Find the original recipe here.