Ingredients
- 1 tbsp oil
- 1 onion, finely chopped
- 2 garlic cloves, thinly sliced
- 1 green pepper, cored, deseeded and chopped
- 150g red lentils, rinsed
- 2 tsp garam masala
- 1 tsp cumin seeds
- 1/2 tsp hot chilli powder
- 1 tsp ground coriander
- 2 tbsp tomato purée
- 700ml hot vegetable stock
- 400g tin chickpeas, drained
- 2 tbsp chopped coriander, to garnish
- salt and freshly ground black pepper
Method
- Heat the oil in a heavy-based saucepan over a medium heat, add the onion, garlic and green pepper and fry gently for 10-12 minutes or until softened and beginning to colour.
- Stir in the lentils and spices and cook for 2-3 minutes, stirring frequently. Add the tomato purée, stock and chickpeas and bring to the boil. Reduce the heat, cover and simmer gently for about 20 minutes, or until the lentils are cooked through. Season with salt and freshly ground black pepper to taste.