Ingredients
- Olive oil 1 tbsp
- Onion (chopped) 1
- Garlic clove (crushed) 1
- Fresh chilli (chopped) ½
- Everyday Favourites ground cinnamon powder ½ tsp
- Everyday Favourites crushed chillies 2 tsp
- Everyday Favourites ground cumin ½ tsp
- Bell pepper (chopped) ½
- Dried red split lentils 200g
- Can of chopped tomatoes 400g
- Tomato paste 1 tbsp
- Water (boiled) 300ml
- Veg stock cube ½
- Everyday Favourites dried oregano ¼ tsp
- Sprigs of fresh coriander (chopped) 3
Method
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- Heat the olive oil in a frying pan
- Add the onion, crushed garlic and fresh chilli and cook for 4 min
- Then add the cinnamon, chilli flake, cumin and chopped peppers to the pan and cook for a further 2 minutes
- Add the lentils, chopped tomatoes and tomato paste to the pan and cook for a further 3 minutes
- Boil the water, adding stock cube and oregano then pour into the pan
- Cook on a low heat for 35 minutes and add salt and pepper to season
- Once cooked, serve with rice and garnish with freshly chopped coriander
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