Lentil curry

Prep: 5 mins

Cook: 45 mins

Fast, and budget friendly, this meatless dinner is a lovely winter dish.

2 tbsp sunflower oil

2 medium onions, cut into rough wedges

850ml vegetable stock

750g frozen vegetables

100g red lentils

200g basmati rice

Turmeric

Poppadoms, rice or naan bread and mango chutney, to serve (optional)

Coriander, as garnish

Heat the oil in a large pan. Add the onions and fry over a high heat until they are golden brown.

Stir in the curry spice and cook for a minute.

Slowly pour in a little of the stock and stir with the onions.

Gradually pour in the rest of the stock.

Stir in the frozen vegetables, cover and simmer for 5 minutes.

Add the lentils and simmer for a further 15-20 minutes or until the vegetables and lentils are cooked and tender.

Season with salt,garnish with coriander then serve with the rice, poppadums and chutney.

Serves
4

Preparation Time
5 minutes

Cooking Time
45 minutes

Main ingredients
Vegetables, Rice, Lentils, Spice, Stock/Broth

Recipe Type
Curry, Vegetarian

Cuisine
Indian

Level of Difficulty
Easy

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