I love anything to do with Indian spices, and I usually throw something like this together when I have random items of food in my fridge and pantry. The results always surprise me, more often than when I meticulously plan a recipe. So feel free to add or remove anything to this recipe to make it yours!
Ingredients
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1 Tbsp olive oil
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2 carrots, sliced
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3 celery spears, sliced down the middle and then chopped
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2 green onions, sliced
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2 cloves of garlic, minced
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1 tsp smoked paprika
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1 tsp cinnamon
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1 tsp ginger
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1 tsp cumin
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1 tsp curry
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1 tsp turmeric
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1 tsp coconut sugar
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1 C dried red lentils (washed)
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2-3 cups of vegetable stock
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2 fresh tomatoes, de-seeded and diced
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zest and juice of 1 lime
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1 chili, sliced into rounds (if too spicy, remove seeds)
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Handful of basil, chopped
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Roasted garbanzo beans
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Drizzle of coconut milk
Method
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Heat olive oil in a large stock pot and add garlic and green peppers. Cook 2 minutes, until soft and fragrant.
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Add celery and carrots to the pot and cook until soft, approximately 5 min.
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Add the spices and cook 2 minutes.
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Add the lentils and stock. Stir to combine. Then add the tomatoes, lime, and chili pepper. Cook for 30 minutes until the lentils are soft.
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Adjust seasonings and let simmer for another 15 minutes.
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Serve with basil, garbanzo beans, and a drizzle of coconut milk.