This delicious dish is so warming, comforting and grounding. It’s an ayurvedic style dish that nourishes the body and soul as it’s full of health promoting ingredients. It’s immune-boosting from the turmeric, ginger, cumin and garlic, anti-inflammatory from the turmeric and ginger, supports digestion with the cumin, ginger and cayenne pepper, it’s high in protein from the lentils and very high in fibre from the lentils and vegetables which also support digestion. It’s a wonderful plant-based dish to include into your lifestyle.
Prep time: 10 minutes | Cook time: 25 minutes | Total time: 35 minutes
1 cup split red lentils, rinsed
3 cups water
1 small onion, peeled and finely diced
3 garlic cloves, peeled and finely chopped
2 medium carrots, cut into half moons
2 courgettes, cut into half moons
1x 400g can of chopped tomatoes
1.5 tsp turmeric
1 tsp cumin powder
½ tsp cayenne pepper
2 tsp freshly grated ginger
Salt and pepper to taste
Handful of freshly chopped parsley or coriander to serve
1 tbsp coconut oil for frying
In a medium size pot add the lentils and water, cover and bring to a boil over medium heat.
Reduce heat to simmer for 15-20 minutes stirring occasionally. Cook until the lentils are tender (not mushy).
While the lentils are cooking, in a large fry pan melt the coconut oil over medium heat. Add in the chopped onion and garlic and cook for 4-5 until onions go translucent.
Next, add the chopped carrots, courgette, tomatoes and spices to the large fry pan and cook for a further 5-6 minutes until vegetables are tender but not too soft. Mix together well.
When the lentils are tender stir in the vegetable mixture, cover and simmer on low heat for 5 minutes.
Spoon onto a plate, top with freshly chopped herbs and enjoy!
Option to enjoy alongside brown rice and avocado.