This is a proper winter warmer. Best of all, it's super healthy and vegan for those of you who've embarked on a January detox or Veganuary.
With fragrant lemongrass, punchy lime, warming chilli and of course filling lentils, i promise this will be your 'go-to' for something tasty when you're being mindful of calories but want something totally satisfying.
This makes a pretty huge panful so there's plenty to freeze!
Here's how..........
Ingredients
300g dried red lentils
1.5 litres veg stock
1 tin light coconut milk
2 tbsp coconut oil
1 diced red pepper
1 diced green pepper
2 diced banana shallots
3 red birds eye chillis
4 grated garlic cloves
large chunk of grated ginger (thumb length)
2 handfuls shredded kale
4 tbsp tomato puree
4 tbsp lime juice
1 tbsp cane or brown sugar
1 stick of lemongrass
4 kaffir lime leaves
2 tbsp dark soy
4 tbsp vegan fish sauce (Waitrose)
2 tsp ground coriander
1 tsp ground turmeric
To serve (optional)
handful of fresh chopped coriander
2 chopped spring onions
handful chopped cashew nuts
shredded red chilli
Method
heat coconut oil in a large stockpot, add shallots, garlic, chillis, ginger and peppers, cook until starting to soften.
add ground coriander, lemongrass and turmeric, fry for a couple of minutes then add lentils, coat and cook until lentils just begin to stick to the bottom of the pan.
add coconut milk, tomato puree, fish sauce, lime juice, lime leaves, sugar and soy sauce. cook again until lentils start to swell and the lentils absorb most of the liquid.
now add the stock. (it looks like a lot, but trust me those lentils drink it!)
add kale and allow to simmer for 20 minutes or until thickened and the lentils are tender.
taste and adjust seasoning if needed.
Serve large bowlfuls topped with shredded coriander,
spring onions, cashews and red chilli.
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