Red Lentil Hotpot

Red Lentil Hotpot

(Serves 4)

INGREDIENTS

1 onion, finely diced

1 garlic clove, finely diced

2 tbsp fresh ginger, grated

4 large tomatoes, grated

1 large carrot, grated

1 handful fresh coriander leaves, roughly chopped

1 small red chilli, finely sliced

¼ tsp cardamom powder

1 tsp turmeric powder

1 tsp coriander powder

1 tsp cumin seeds

4 cups liquid vegetable stock

2 cups uncooked red lentils

1 lemon.

2 cups cooked brown rice

METHOD

Heat a large pot over a high heat, add the onion and garlic and sauté until lightly browned. Add the cumin seeds, chopped garlic, grated ginger, sliced chilli, cardamom powder, coriander powder and turmeric powder. Sauté for 1 minute, then add 4 cups of vegetable stock. Add 2 cups of uncooked red lentils and the grated tomatoes. Stir well and bring to the boil. Reduce the heat to low, cover, and simmer. Stir occasionally, until the lentils are tender, for about 15 minutes. Stir in salt to taste. Add the chopped coriander. And squeeze the juice of 1 lemon over the top. Serve immediately with brown rice on the side.

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