Ingredients
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1 teaspoon oil
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1 onion, chopped
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2 carrots, sliced
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1 teaspoon mustard seeds
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2cm fresh ginger, peeled and grated
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1 teaspoon chilli powder
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1 teaspoon ground coriander
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Pinch of turmeric
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6 tablespoon fresh coriander, leaves and finely chopped stalks
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200g chopped tomatoes
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2 tablespoon tomato purée
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125g lentils
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600ml vegetable stock
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900g potatoes, peeled and cubed
Method
Heat the oil in a pan.
Add the onion and fry for 2-3 minutes.
Add the mustard seeds, ginger, chilli powder, coriander, turmeric and fresh coriander and continue to fry for 1 minute.
Add the tomatoes, tomato puree, carrot and lentils to the pan and pour over the stock.
Bring to the boil, reduce the heat, cover and simmer for 25 minutes or until the lentils are almost tender.
Stir in the potatoes and continue to cook for 10-15 minutes until tender.
Enjoy!
AGT Foods