Ingredients:
- 2 tbsp olive oil
- 1 onion, sliced
- 2 cloves garlic, chopped
- 1 tsp grated fresh ginger
- 1 red chilli, chopped
- quarter tsp turmeric
- 1 tsp ground cumin
- pinch of ground cinnamon
- pinch of saffron
- 1 x 400g tin chopped tomatoes
- 1 tsp sugar
- 100g green lentils
- 900ml vegetable stock
- 1 x 400g tin chickpeas, drained
- fresh coriander or parsley (optional)
Method:
Another winter warmer, full of spicy goodness! Great for lunch on a snowy day…
Fry the onions in the oil in a large pan over a gentle heat until soft and slightly caramelised – about 15 minutes.
Add the garlic, ginger and chilli and fry for a few minutes. Then add the spices and a pinch of salt and gently fry for a minute or two. Next add the tomatoes, sugar, lentils and stock. Bring to the boil, cover then simmer for 20-25 minutes until the lentils are tender.
Add the drained chickpeas, bring back to the boil then reduce heat and simmer for 5 minutes or so. Add the fresh herbs if using and a grind or two of black pepper. Enjoy.