Ingredients
Serves 4
1 tbsp olive oil
1 medium onion ,peeled and chopped
2 garlic clove, peeled and crushed
1 tsp ground cumin
1/2 tsp ground turmeric
1/2 tsp ground ginger
salt and pepper
150 split red lentils
250 g chicken breasts , sliced
2 medium carrots , peeled and sliced
1 medium sweet potato ,peeled
900 ml cold water
75 g frozen peas
method
1 . Heat the oil in a large saucepan and cook the onion and garlic over a low heat for 3 minutes until softened .
2 . Add the cumin ,turmeric and ginger and cook for 2 minutes ,stirring regularly .
3 . Stir in the lentils , chickens , carrots and sweet potato .Turn in the oil for a few seconds then add the cold water .
4 .Bring to the boil and skim off any foam that rises to the surface . Boil for about 12-15 minutes until the lentils start to soften
5 . Add the peas and continue to cook for 5 minutes more , stirring occasionally .Season with salt and pepper .
6 . Serve with tomato and coriander relish .
Serves 4
1 tbsp olive oil
1 medium onion ,peeled and chopped
2 garlic clove, peeled and crushed
1 tsp ground cumin
1/2 tsp ground turmeric
1/2 tsp ground ginger
salt and pepper
150 split red lentils
250 g chicken breasts , sliced
2 medium carrots , peeled and sliced
1 medium sweet potato ,peeled
900 ml cold water
75 g frozen peas
method
1 . Heat the oil in a large saucepan and cook the onion and garlic over a low heat for 3 minutes until softened .
2 . Add the cumin ,turmeric and ginger and cook for 2 minutes ,stirring regularly .
3 . Stir in the lentils , chickens , carrots and sweet potato .Turn in the oil for a few seconds then add the cold water .
4 .Bring to the boil and skim off any foam that rises to the surface . Boil for about 12-15 minutes until the lentils start to soften
5 . Add the peas and continue to cook for 5 minutes more , stirring occasionally .Season with salt and pepper .
6 . Serve with tomato and coriander relish .