Spiced Red Lentils (vegan)

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 400 g dried red lentils
• 2 tablespoons olive oil
• 3 teaspoons cumin seeds
• 2 teaspoons mustard seeds (black or yellow)
• 1 onion, finely chopped
• 100 g gingerroot (peeled and finely grated)
• 1 red chili, chopped (include seeds)
• 2 garlic cloves, finely chopped
• 2 teaspoons ground cumin
• 1 teaspoon turmeric
• 1 pinch cayenne pepper
• 3 tablespoons tomato puree
• 2 sticks cinnamon
• 500 ml vegetable stock
• 1 orange juice, and zest
• 28 g coriander, finely chopped
• 28 g mint, finely chopped
• sea salt

Recipe

• 1 place lentils in large saucepan cover with cold water, bring to boil and then drain through a fine seive rinse with cold water, drain well and set aside.
• 2 heat oil in large pan add the cumin and mustard seeds, stand back as they will spit cooke for 30 secodns and add the onion. cook over a medium heat until softened.
• 3 add the ginger, chilli, garlic, ground cumin, tumeric and cayenne pepper and cook for 2 minutes.l stir in tomato puree and fry for 1 minute.
• 4 add the lentils cinnamon sticks and stock bring to the boil.
• 5 reduce the heatto a simmer and cook for about 15 minutes until lentis are tender and dahl has thickened.
• 6 add more stock if the lentils are not tender by the time the stock has been absorbed.
• 7 remove from heat discard cinnamon sticks add ornage zest and jucie season with salt cool to room temperatur and stir in herbs.