Lentil puree

This is a sort of daal that’s easy to use and versatile. Use as a base and simply add vegetables such as carrots and red pepper to make a more substantial meal or add tinned tomatoes and vegetable stock to thin it to a soup consistency. It freezes well too.
What you need
One large cup of red spilt lentils.
One finely chopped onion.
Clove of crushed garlic.
Chapped fresh garlic to taste (the more the better for me).
1 tbsp oil.
2 tsp of tumeric.
2 cups of hot vegetable stock.
1 tsp of garam masala.
Salt and pepper to taste.
What you do
Soften the onion and garlic in the oil.
Add the ginger.
Add the tumeric.
Wash the lentils and stir fry them for about a minute.
Add the stock little by little.
Leave to simmer for about 20 minutes.
Add more stock if necessary – should be the consistency of porridge.
Add the garam masala and salt and pepper.
Simmer for a further 10 minutes until all the lentils are soft.
Serve with rice or naan bread for a snack or as a vegetable side dish for a fuller meal. Great with lamb chops.


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