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Ingredients
- oil for frying
- ginger a small piece, peeled and grated
- cumin seeds 1 tsp
- chilli flakes a pinch
- onion 1, finely chopped
- carrots 2 large, peeled and grated
- red lentils 150g
- vegetable stock fresh, cube or concentrate made up to 1 litre
- lime 1, juiced to taste
- coriander a small bunch of leaves
Method
-
Step 1
Heat 1 tbsp oil in a large pan and fry the ginger and spices for a couple of minutes.Â
-
Step 2
Add the vegetables and cook for 5 minutes more then add the lentils and stock.
-
Step 3
Bring to the boil and simmer for 15 minutes, stirring occasionally until the lentils are tender. Blend until smooth or leave chunky.
-
Step 4
Stir through a squeeze of lime juice and serve sprinkled with coriander.
Nutritional Information
- Kcals 198
- Carbs 31.4g
- Protein 11g
- Fat 4g
- Salt 0.4g
- Saturates 0.4g
- Fibre 5g
