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Ingredients
Method
- Splash of olive oil
- 1 diced onion
- 1 diced carrot
- 1 diced celery stalk
- 1 crushed garlic clove
- 1 tsp each ground cumin and coriander
- ½ tsp cayenne pepper
- 1 tbsp tomato puree
- 400g tin of chopped tomatoes
- 200g red lentils, rinsed and drained
- Coriander, chopped to serve
- Fry the onion, carrot and celery with a splash of oil and some seasoning for 5 mins. Stir in the spices and tomato puree and cook for 3 mins, then add the lentils, tomatoes and 600ml of water. Season again, and simmer for 20 mins on a low heat. When the lentils are cooked and the sauce has thickened, scatter with coriander and serve with crusty bread.
30 mins
4 serving
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