Kathryn Danzey, Founder
Instructions
Step 1
Heat some oil in a pan. Fry the onion for a few minutes, then add the garlic. Fry on a low to medium heat until just golden. Stir in the spices, vegetables, lentils and tomato puree and continue to heat, stirring often, for around five minutes - add more oil if needed!
Step 2
Add in the chopped tomatoes and vegetable stock and stir well to combine. Bring to the boil, then place the lid on an reduce to a simmer. Cook, stirring often to prevent the lentils from catching, until the lentils and aubergine are softened (20-30 minutes. Add more water as needed.
Step 3
Once cooked through, serve with coconut yogurt, chopped parsley and pomegranate seeds.
Ingredients
- 1 red onion
- 3 cloves garlic minced
- 2 tbsp tomato puree
- 1 chilli optional (omit for milder taste- deseed and sliced)
- 1 red pepper
- 1 aubergine cut into cubes
- 1 tbsp paprika
- 1/2 tsp cumin
- 1 tsp chilli powder optional
- 1/2 tsp cinnamon
- 200g red lentils
- 600g chopped tomatoes
- 400ml vegetable stock
- Water, as needed
- 1 tsp coconut sugar
- Fresh parsley, coconut yoghurt, and pomegranate seeds to serve
