Vegan | Gluten Free
Prep time: 10 mins
Cook time: 25 mins
Yields: 4 smaller meals or 2 larger meals
**This is my altered version of a recipe by Romy Gill
Ingredients:
- 1 cup split red lentils
- 1 tsp ground turmeric
- 2 tsp salt
- 4 tsp oil
- 2 tsp nigella seeds
- big nob of ginger, grated
- 4-6 garlic cloves, chopped fine
- 1 fresh chilli (I take seeds out, but if you like spicy, leave them in), chopped
- 3 tsp tomato puree
- 1 tsp ground coriander
- handful of fresh coriander, chopped
- 1/2 block tofu, cubed
- 1 small zucchini, sliced
- big bag of baby spinach
- optional: 2-3 tsp coconut aminos
Method:
- Soak lentils in water for 10 mins while you prepare all the other ingredients.
- Drain lentils and add to big saucepan with turmeric and salt plus enough water to fill half the pot. Bring to the boil, then take down to a simmer, while you make the tadka.
- While lentils are cooking: add oil and nigella seeds to a frying pan on medium heat.
- When seeds start to dance, add garlic and ginger. Stir frequently, and turn down heat if it is on the verge of burning.
- When the good smells come through, add chilli, tomato puree, ground coriander and fresh coriander. Stir on low-medium heat for 2-5 mins, until you’ve made a fragrant paste (tadka).
- Add your tadka to the lentils and stir through.
- While the lentils continue to cook, fry up your tofu and zucchini on the same frying pan you used for the tadka. They will soak up the remnant spices. Optionally, add coconut aminos here.
- Add tofu and zucchini and spinach to lentils, check for salt levels and whether lentils are cooked through.
- Serve with basmati rice.
- Make again tomorrow because it’s so good.
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