Ingredients
1 cup dry lentils (puy, green, small black lentils. Don’t use the small red lentils as they won’t hold their shape)
4 cloves garlic, chopped
1 tablespoon ginger
3 cups mixed vegetables (e.g. silverbeet, collards, celery stalks & leaves, potatoes, sweet potatoes, carrots, broccoli stalks, capsicums)
1 can coconut milk
2 cups water
2 teaspoons coriander
2 teaspoons cumin
1 teaspoon turmeric
1 teaspoon cardamom
1-2 tablespoons brown mustard seeds
olive oil
squeeze of lemon
½ cup diced onion (or leek, spring onions, chives)
½ cup fresh herbs (e.g. parsley, coriander)
Method
Rinse the soaked lentils and put aside.
Heat a large saucepan and dry fry the mustard seeds until they begin to pop. Add 2 tablespoons olive oil, the diced onion and the stalks of herbs and greens. Cook for 5 minutess or so, then add the garlic and ginger. Cook for a minute or so, then add the spices.
Chop all the veggies into large cubes and stir in.
Drain the lentils, rinse and combine with the veggies.
Add the coconut milk and water and give it all a good stir.
Bring to a gentle simmer, cover, and cook for 2 hours.
In the last 5 minutes, stir in shredded silverbeet leaves.
Note that:
- Serve with brown rice, a dollop of yoghurt, extra parsley or coriander leaves and a hard boiled egg. Squeeze lemon juice onto each serving. Papadums or naan bread also make a nice accompaniment.
- Dried lentils are a cheap source of vegetable-protein. Soak 1 cup of lentils in plenty of water overnight. (Tinned lentils may be used instead, but are not as economical.)
- This is a very flexible recipe. It can be made with just 2 or 3 vegetables or as many as you have available.
Author
Jennie Ramage
Ivanhoe