Spicy, warm comfort.
This dish is simply perfect for those cold nights where you just want to wrap up in a warm blanket and cosy up inside.
I know I was trying to will the summer on by eating salads, but when it pours outside all day, sometimes you just want to have something to heat up your insides.
One of the best things about this stew? You can make a big batch, freeze a few portions – and presto! A fuss free, healthy meal for one (or two) without having to spend hours in the kitchen waiting for it to cook. Just take it out of the freezer in the morning and heat up in a saucepan (or microwave).
Anyway, try it, savour it, thank me later!
1 onion, chopped
1 carrot, peeled and diced
1 stick of celery, diced
1 clove of garlic, crushed and chopped
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp cayenne pepper
1 tbsp tomato purée
400g tin chopped tomatoes
200g red split lentils, soaked overnight, rinsed and drained
Salt and pepper, to taste
1. Heat some coconut oil in a pot over medium heat. Add the onion, carrot and celery and fry for 5 minutes.
2. Add the garlic, tomato purée, cumin, coriander and cayenne pepper and fry for a further two minutes, while stirring.
3. Add chopped tomatoes, red lentils and 500ml of water. Season to taste, then simmer over low heat for 30 minutes until sauce has thickened and lentils are cooked.
4. Serve with warm, crusty bread.