Serves 4
Ingredients:
2 cups green lentils
2 large tomatoes
3 tbs olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
1 tsp ground cumin
1/2 tsp ground coriander seeds
1/2 tsp tumeric
1/2 tsp paprika
1/8 tso cayenne pepper
1 red capsicum, chopped
2 tbs tomato paste
3 tbs flat leaf parsley, finely chopped
3 tbs fresh coriander, finely chopped
himalayan salt
Wash the lentils 3 times, change the water every time. Tip the washed lentils into a large saucepan and add 1 litre of water. Bring to the boil then reduce to a simmer and cook for 30 minutes, skimming the surface if needed.
While the lentils are boiling, halve the tomatoes crossways, remove the seeds and using a grater, grate the tomato halves down to the skin (discard the skin and seeds). Warm olive oil in a frypan over a medium heat, add the onion and cook for 5-6 minutes or until soft. Stir in the garlic and spices, cook for 2 minutes or until fragrant. Add the capsicum, grated tomato, tomato paste, parsley, coriander and 1 cup of water. Combine well, then add to the skimmed lentils. Season with salt, partly cover with a lid and cook over low to medium heat for 25 minutes or until lentils are tender. Serve in bowls and sprinkle with a little extra chopped coriander.