Serves 5
Ingredients:
1 1/2 cups of red lentils, rinsed and drained
4 tbs chopped fresh parsley
3 tbs chopped fresh basil
4 garlic cloves, crushed
1 brown onion, chopped
2 tsp Agave syrup
3 tbs tomato paste
1 can diced tomato
1/4 tsp himalayan salt
1 tsp chilli flakes (you can add more if you like it hotter)
1 tsp oregano
a good sprinkling of freshly cracked black pepper
1 tbs of nuttelex (or you can also use a little water here if you want to go oil free)
1 cup water
2 cups chicken stock
2 cups vegetable stock
Add the nuttelex (or about an inch of water) to a large saucepan over medium heat and add the chopped onion. Sauté until tender and add the garlic. Stir for about 2 minutes then add the vegetable and chicken stock, lentils, water, salt, pepper, agave, oregano, chilli flakes, parsley and basil to pan. Bring to the boil then reduce heat and simmer for 10-15 minutes or until the lentils are nearly done. Add tomatoes and tomato paste and stir in well. Simmer for another 10 minutes and serve immediately.
If you wish to add meat to this, add in with the tomatoes and tomato paste.
This tastes even better the next day as the flavours will develop over time.