Recipes
Date posted: 10/01/2022
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