This is my Granny's recipe and it's an absolute fave of mine. It's so so simple, no frying of onion or garlic involved, you literally just put everything in the pot and leave it for half an hour. Such an easy and warming weeknight dinner. Great to cook up in bulk as well, for lunches throughout the week. I'd suggest adding some tofu for an extra hit of protein, but that's definitely optional (if tofu isn't your thing).
Ingredients
1 1/4 cups red lentils
1 cup of lite coconut milk
3/4 cup of water
1 cup liquid vege stock
2 x 400g tins of chopped tomatoes
2 red capsicums
4 cups of fresh spinach chopped
2 cups of cauliflower florets
2 1/2 tsp garam masala
Coriander or parsley (for topping)
Tofu (optional)
Basmati rice
Method
Place all ingredients except coriander in a large pan/pot and bring to the boil. For the first 10 mins you'll want to make sure the lentils aren't sticking, after that they should be all good to simmer.
Cover and leave on low/med heat for 30 mins until the lentils are tender. Meanwhile, start cooking the rice.
Serve with rice and top with coriander.
Enjoy
Eva x
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