T O M a T O . V E G G I E . D H a L
Ingredients
- 270g red lentils
- 1 onion
- 4 cloves of garlic
- 1 tsp miso paste
- 1 tin chopped tomatoes
- 1 tin coconut milk
- 4 tbsp coconut yoghurt - I use @coyo_uk ?1/2 cup peas
- To serve: lemon wedges
- brown rice or pitas
- extra virgin olive oil
- spinach
- coconut yoghurt and handful of chopped fresh parsley
Preparation
Fry the onion and carrot in olive oil and a pinch of salt for 5 mins then add the garlic and curry powder ? add the lentils and coat in the spices for a couple of minutes
Add the soy sauce, miso paste, chopped tomatoes and coconut milk. Bring to a boil and simmer to 15 mins, stirring to stop the lentils sticking
Add the yoghurt, peas and spinach and stir through for a couple more mins
Serve with freshly chopped parsley, lemon, pitas and a drizzle of olive oil