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Half an onion, chopped
Clove or two of garlic, chopped
1 green chilli, deseeded and chopped
1 small carrot, grated
75 grams broccoli broken into florets
1 tbsp olive oil
Half a teaspoon of ground cumin
Half a teaspoon of mild curry powder
Black pepper to taste
75g red lentils
400ml vegetable stock, hot
Quarter of a courgette, sliced
1 tomato, chopped

What to do:

Put the onion, garlic, chilli, carrot and broccoli into a medium sized saucepan and stir in the oil plus 2 tbsp of water. Heat until it starts to sizzle, then cover and cook gently for about 5 minutes until softened.

Uncover and stir in the spices. Cook for 1 minute, then stir in the lentils and stock. Bring to the boil, then add the courgette, brocolli and tomato.

Cover and simmer gently for 15/20 minutes, then uncover for a further 5 minutes, by which time the lentils should have burst open, making the sauce nice and thick.


Serve with rice, or Naan bread, chapati etc.