This is easy to make and delicious! Add a few flakes of chilli if you like it spicy.
Fresh from the garden: onion, garlic, capsicum, ginger, tomato, coriander
Recipe source: Melissa’s friend Kerry
Serves: 4 or 24 tastes
What to do:
- Fill the kettle with half a litre of water and set it to boil. When boiled pour it into the measuring jug, add the tablespoon of bouillon and stir.
- Peel and finely chop the onion and garlic. Wash and finely chop the half capsicum. Peel the skin from the ginger and finely chop.
- Wash and finely chop the tomato. Wash the coriander and spin dry. Chop stems and leaves.
- Heat a couple of tablespoons of oil in the stockpot and add the mustard seeds. Once they start popping add the chopped onions and capsicum and fry for 5 minutes, stirring occasionally. Add the garlic and ginger, then fry for another minute.
- Add lentils and fry for 2 minutes, then add turmeric & cumin powder.
- Add a bit of the bouillon water and half the tin of coconut milk, then just keep adding little bits of each until all absorbed, stirring as you go.
- After 5 minutes add the chopped tomato and a sprinkle of salt and pepper.
- Once lentils are soft (usually 20 minutes or so) divide into serving bowls and garnish with the chopped coriander.
Notes: What is turmeric? What family do lentils come from?