1 cup red lentils
1-2 tbs coconut oil or oil of choice
2 shallots diced
Thumb ginger grated
4 garlic cloves grated
1 tsp cumin
1 tbs curry powder
1tsp seaweed seasoning
1 tsp maple syrup/honey
1 red chilli pierced down both sides
4 cups water/stock
1 can tomatoes or tomato passata
1 sweet potato diced
kale and spinach
veggies of choice (carrots, cauliflower,broccoli)
Rinse lentils well and set aside.
Add oil to a heavy based pan on a high heat.
Saute shallots for two minutes then add ginger and garlic saute for a few minutes.
Turn down heat and add spices, seaweed seasoning and chilli, let flavours infuse then add honey and sweet potato.
Add lentils, kombu, water, tomatoes, and extra veggies if using.
Bring to the boil then let simmer covered for 15/20 minutes. If too liquid simmer without lid until desired consistency is reached.
Add in kale and spinach let wilt.#
Delicious served with Roasted Cauliflower with Turmeric and Seaweed Seasoning and Seaweed Cashew Cream.
Alternatively serve with wholewheat noodles, brown rice, nann bread or simply on it’s own.