Spicy herby lemon lentils

Name: Spicy herby lemon lentils
Yield: 4
Ingredients: 1 tbs extra virgin olive oil; 1 large onion, finely chopped; 2 garlic cloves, crushed; 1 tsp finely grated ginger; 1 tsp finely grated turmeric; 2 long red chillies (seeds removed – optional), chopped; 400g can crushed tomatoes; 1 tbs tomato paste; 2 x 400g cans brown lentils, drained, rinsed; Juice of 1/2 lemon; 1/2 cup coriander leaves, chopped; 1/2 cup fresh lemon balm leaves (substitute mint leaves), chopped; 1/2 cup garlic chives (substitute chives), chopped; Steamed rice and warm flatbread, to serve

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by delicious. team

delicious. team

Aug 11, 2018

By Byron Bay Herb Nursery, The Farm Community. This easy vegan recipe using hearty lentils is as nourishing as it is delicious.

1 tbs extra virgin olive oil
1 large onion, finely chopped
2 garlic cloves, crushed
1 tsp finely grated ginger
1 tsp finely grated turmeric
2 long red chillies (seeds removed – optional), chopped
400g can crushed tomatoes
1 tbs tomato paste
2 x 400g cans brown lentils, drained, rinsed
Juice of 1/2 lemon
1/2 cup coriander leaves, chopped
1/2 cup fresh lemon balm leaves (substitute mint leaves), chopped
1/2 cup garlic chives (substitute chives), chopped
Steamed rice and warm flatbread, to serve

Method

1.

Heat the oil in saucepan over mediumlow heat. Add onion and cook, stirring occasionally, for 10 minutes or until soft. Add garlic, ginger, turmeric and chilli, and cook, stirring occasionally, for a further 5 minutes for flavours to develop.
2.

Add tomatoes and tomato paste, and simmer, stirring occasionally, for 10 minutes or until thickened slightly. Stir through lentils, lemon juice, coriander, lemon balm and garlic chives. Once the lentils are warmed through, serve with rice and warm flatbread.