- List Of Ingredients
- 2 tbsp coconut oil
- 1 red onion, diced
- 2 tsp grated fresh ginger
- 3 medium carrots, finely diced
- 200g split red lentils, rinsed
- 750ml water
- 400g tin of chopped tomatoes
- ½ tsp ground turmeric
- ½–1 tsp chilli flakes
- 2 tsp cumin seeds
- 2 tsp black mustard seeds
- 4 garlic cloves, thinly sliced
- 2 tsp garam masala
- salt, to taste
- Quick Apple Pickle
- 1 apple
- 2 tbsp apple cider vinegar
- 2 spring onions, thinly sliced
- handful of coriander leaves, finely chopped
- pinch of salt
- To serve
- handful of coriander leaves, roughly chopped
- natural yoghurt (if not vegan)
- wholemeal flatbreads or pita breads, warmed
- cooked rice (optional)
1 Heat 1 tablespoon of the coconut oil in a large saucepan over a medium heat until melted. Add the diced onion and cook for about 10 minutes, stirring occasionally, until it is starting to brown. Stir in the grated ginger, and cook for 1–2 minutes to remove the raw taste. Add the carrots, lentils, water, tomatoes, turmeric and chilli flakes, bring to the boil, then reduce the heat and leave to simmer for 25–30 minutes until the lentils are tender.
2 Meanwhile, make the quick apple pickle. Core the apple and dice it into small chunks. Toss into a bowl with the vinegar, spring onions, coriander and salt, stir together to combine and set aside.
3 Once the lentils are cooked, heat the remaining tablespoon of coconut oil in a small frying pan over a medium heat. Add the cumin seeds, mustard seeds and sliced garlic, and cook until the garlic starts to become slightly golden. Remove from the heat and pour the contents of the pan into the pot of lentils along with the garam masala. Stir together, taste, and season with salt as needed.
4 Serve the lentils with a sprinkling of roughly chopped coriander, the apple pickle, a dollop of yoghurt, if using, and some flatbreads. You can also serve it with rice, if you like.
Extracted from Joe Wicks: Feel Good Food.