This heart-warming vegan delight is the perfect balance of texture and flavour. The lovely fresh beetroot leaves means nothing is left out – so goooood.
1 cup red lentils, raw
1 brown onion, gently chopped
1 large carrot, gently chopped
1 large zucchini, gently chopped
1 400ml tin of tomatoes, no salt
1 tablespoon mixed curry powder (whatever variety you prefer)
1 tablespoon oil (whatever variety you prefer)
Dried chilli to taste
In a large saucepan, sauté the vegetables until soft. Add the tinned tomatoes and cook for a few minutes. Either use a stock blender or transfer all vegetables to a blender and combine well till smooth. Set aside.
In the saucepan, pop in a little oil and fry the spices for about a minute till you can smell the flavour coming through. Add the lentils and all the vegetable puree and combine well. Add one cup of water or salt-free vegetable stock and mix well.
Bring to the boil and then reduce and bubble for about 30-40 mins until the lentils are al dente. You can eat straight away, or refrigerate and enjoy for 3-4 days.
Baked Beets and Eggplant
2 medium-large beetroot
1 medium-large eggplant
a little oil
Slice and roast on a large tray lined with baking paper at 180ºC for about 30 mins, checking after 20mins.
Serve all with steamed beetroot leaves tossed wit some cooked chickpeas