This dish is warm, comforting, easy to make, delicious and really healthy. The vegetables are lovely and soft so they go down a treat and the rice makes this dish filling. The lentils add protein, fibre and iron to the recipe. This recipe is suitable for vegans, vegetarians, those on a detox and is free from gluten, dairy, wheat, sugar and all nasties. This is from Carol Vorderman’s book “Detox for life”.
Makes 4 servings
- 2 tablespoons water or vegetable stock
- 1 large onion, sliced
- 1 teaspoon of cumin, coriander, tumeric and chili powder
- 2 garlic cloves
- 225g red lentils
- 750ml water
- 900g vegetables (I used courgettes, mushrooms, carrots and tomatoes)
Saute the onion in the water or stock for 5 minutes.
Add the spices and the garlic and continue cooking for 2 minutes.
Add the red lentils and water. Cover and simmer for 10 minutes. Add the vegetables and continue cooking for 20 minutes or until the vegetables are tender.