Ingredients
1 tsp cumin
1 tsp coriander powder
1 tbsp coconut oil
1 red onion (finely diced)
2 cloves garlic (finely chopped)
100g red lentils
300ml veg stock
1 x 400g tin chopped tomatoes
Salt and pepper
Fresh coriander (to serve)
Instructions
Dry fry the cumin and coriander for 30 seconds over a medium heat.
Add the coconut oil, onion, and a pinch of salt, and sauté for 5 minutes.
Add the garlic and cook for 1 minute.
Add the lentils, stock and tomatoes and simmer for 20 minutes.
Season with salt and pepper to taste, then serve with a sprinkling of fresh coriander.
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