- 2 cups red lentils, rinsed
- 3cm fresh ginger, grated
- 2 fresh bay leaves
- 1 tbspn ghee
- 1 large onion, finely chopped
- 2 cloves garlic, crushed
- 3cm fresh tumeric chopped (or 2 tspn dried)
- 1 tspn cumin
- 1/2 tspn garam marsala
- 1/2 tspn chilli flakes
- 2 tbspn lime (or lemon) juice
- 1/2-1 tspn sea salt
- 1 bunch chopped coriander leaves
- Small bunch kale, stems removed, finely chopped (optional)
- 1 medium sized sweet potato, chopped
- 2 cups freekeh (or you can serve with any of your favourite grains)
METHOD
- Place the lentils, ginger and bay leaves in a large saucepan with 6 cups of water.
- Bring to the boil and reduce the heat to simmer.
- Add the sweet potato and stir occasionally to prevent sticking.
- Cook for approx 15 minutes. Discard spices and set aside.
- Heat the ghee in a large frying pan over a medium high heat.
- Add the onion and cook for 3 minutes.
- Stir in the garlic, turmeric, cumin, garam marsala and chilli flakes and cook for a further minute or until fragrant.
- Stir in the lime juice and salt to taste.
- Add the lentils to the pan and mix well. Cook for a further 5 minutes, stirring constantly. Add more water if it has reduced too much. Remove from the heat.
- Stir through chopped kale and coriander.
HOW TO COOK FREEKEH
Place 5 cups cold water, 2 cups freekeh, 1 tspn salt and 1 tbsn olive oil (optional) in a large saucepan. Bring to boil, stirring occasionally. Cover the saucepan with a tightly fitting lid. Lower heat and simmer for 10-15 minutes if cooking cracked grain, and 40-45 minutes for whole grain.
- Serve on a bed of cooked freekeh. Top with a dollop of plain yoghurt & chopped coriander.