Spicy Lentil Casserole (serves 4 - 6)

1 cup red lentils, 
2 tsp curry powder, 
1 tsp ground cumin, 
1 tsp ground coriander, 
1 tsp ground turmeric, 
2.5 cm fresh ginger, peeled and grated, 
1 chilli, seeded and chopped, 
3 – 4 tomatoes, diced or 1 – 2 cans of chopped tomato, 
1 tin tomato purée, 
3 spring onions, chopped, 
1 can borlotti or butter beans, 
⅓ cup coconut cream, 
Fresh coriander leaves (optional)

1. Simmer all the ingredients together except the onions, beans, cream and coriander leaves for about ½ hour until the lentils are cooked
2. Add the onions, beans and coconut cream, and heat through
3. Sprinkle with coriander leaves and serve on brown rice or any grains or seeds of choice, or potato or polenta – quite a choice 

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