I didn’t take this photo. My food photography tends to look a whole lot less than appetising, and it’s a shame, because this is a really tasty and delicious dish.
So instead of putting you off with a bad photo, I’ve used one that does the dish justice.
There are quite a few ingredients in this aromatic lentil stew, but most of them are pantry staples, so if you stock a full pantry, you’ll have no trouble whipping this up.
You can mix and match the vegetables to whatever is in season or what you have on hand.
Besides being very flavourful and tasty, this dish is healthy and super cheap with plenty of leftovers.
I like my lentil stew really liquid, but if you prefer a drier dhal like consistency, add less water. Taste as you go and add more or less spices and adjust to suit your own preferences.
- oil to sauté
- 1/2 - 1 onion finely chopped
- 1-2 cloves of garlic, crushed
- 1-2 chillies finely chopped (optional)
- 1 tsp fresh grated ginger
- 1/2 tsp cumin
- 1/2 tsp turmeric
- 3/4 cup of red lentils, washed and picked over for stones
- 1 tin tomatoes, chopped
- water to cover
- 1 cup or so of mixed vegies – whatever you have on hand ie. cauliflower, zucchini, carrot, beans, capsicum, peas, potato etc.
- small bunch of spinach, washed and trimmed
- small (165ml) tin of coconut milk
- Juice from 1/2 lime or lemon or a splash of vinegar
- 1/4 cup chopped coriander
- salt to taste
- In a large saucepan sauté onions in oil until translucent.
- Add the garlic, ginger and spices and cook for 1 minute.
- Stir in the lentils. Add the tinned tomatoes, vegetables and enough water to cover. Cover, bring to the boil and simmer for 20 – 30 minutes or until lentils are cooked through (soft and mushy). Add extra water as necessary to stop the lentils drying out or according to your preferred consistency.
- When the lentils and veggies are cooked, stir in the spinach, enough coconut milk to make the consistency you like, lime juice, coriander and salt to taste. Warm until the spinach is just wilted.
- Serve with white or brown rice, naan bread or cooked quinoa and a dollop of yoghurt.