- Preparation time
- 10 mins
- Cooking time
- 40 mins
- Difficulty
- Easy
- Serves
- 10 people
- Meal course
- Lunch
- Posted by
- Posted on
- August 8, 2014
1 Leek – halved, then finely sliced
3 medium Carrots – diced
3 large sticks of Celery – diced
1 tbs Olive Oil
3 tsp ground Cumin Seeds
3 tsp ground Coriander Seeds
1 tsp hot Chilli powder – add more if you like it hot
2 tbs Tomato Paste
6 cups good quality Vegetable stock – homemade is best… see tip
400gm tin of crushed Tomatoes
1/2 cup dried Brown Lentils
1 bunch fresh Coriander
1 tin Chickpeas- drained and rinsed
120gm Baby Spinach
Salt and Pepper
Plain Yoghurt to serve
- In a heavy based pot, add the oil with the Leek, diced Carrot and diced Celery. Cook stirring for around 5 minutes until the veg has started to break down. Add the spices and cook stirring for a further minute until fragrant, then add the tomato paste and cook for a further minute.
- Add the Stock and tinned tomatoes, then add the finely chopped stalks from the coriander with the dried lentils. Stir to combine, then bring to the boil. Lower to a simmer, place the lid on the pot and cook for 30 minutes until the lentils are soft.
- Add the drained and washed Chickpeas and the Baby Spinach, stir until the spinach is wilted and then add most of the Coriander leaves. Season well. Serve with a dollop of Yoghurt and a scattering of the remaining Coriander.
- *** TIP: To make my Vegetable Stock, I use ANY leftover herbs and vegetables that are on the way out in my fridge, and I generally make it at night. Roughly chop the veg and place in a stockpot or large saucepan with 2 roughly chopped Onions, 10 dried bay leaves and 1 tsp whole peppercorns. Top with 5.5 ltrs water and bring to the boil. Simmer with the lid on for 2 hours, then leave on the stove top overnight to extract as much veggie flavour as possible. In the morning, drain, then measure into 4 x 1ltr and 4 x 1 cup portions, and freeze in zip-lock bags until needed.
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