Spiced Lentils

[Guest guest]

Spiced Lentils

 

 

1/4 cup oil

1 onion, chopped

1 clove garlic, crushed

1 teaspoon ground coriander

1 teaspoon ground cumin

1/4 teaspoon turmeric

1/4 teaspoon cayenne pepper

one 425 g (15 oz) can tomatoes, chopped

1 teaspoon grated fresh ginger

two 400 g (14 oz) cans lentils, undrained**

juice of 1 lemon

 

 

1. Heat oil in large saucepan. Saute onion and garlic until onion is

tender.

 

2. Add spices. Cook, stirring, for 1 minute.

 

3. Blend in tomatoes and ginger. Cook

for 10 minutes.

 

4. Stir in lentils and juice. Heat, stirring, for 5 minutes. Serve

with rice, topped with a dollop of vegan aioli (see Note) or plain

vegan yogurt.

 

 

** NOTE: You can use dried lentils but they need to be cooked before

adding to this dish (no soaking is required).

Aioli is garlic mayonnaise. Make a simple version by stirring roasted,

crushed garlic into prepared vegan mayonnaise.

 

 

Serves 4.