1 ½ tsp cumin seeds
1 ½ tsp coriander seeds
2tbsp Coconoil
1 red onion, diced
1 clove garlic, crushed
1 leek, diced
2 carrots, diced
175g red lentils
900ml vegetable stock (ensure it is yeast extract/MSG free if using ready made.)
200ml coconut milk
Himalayan crystal salt and freshly ground black pepper
Handful of coriander leaves, freshly chopped
Toast the coriander and cumin seeds in a dry pan (not non-stick or with other coating) until they start to smell spicy, moving them around the pan consistently, to prevent burning.
Grind the spices to a fine powder, using a pestle and mortar or coffee grinder.
Heat the oil in a pan and add onion, garlic, leek and carrots. Cook for 5 minutes, stirring occasionally, until the vegetables soften slightly, then stir in the cooked spices.
Stir in the lentils, coating them with the spicy oil, then add stock and coconut milk. Season, bring to the boil, then reduce to a simmer and cook for 10-15 minutes or until the lentils are tender.
1 ½ tsp coriander seeds
2tbsp Coconoil
1 red onion, diced
1 clove garlic, crushed
1 leek, diced
2 carrots, diced
175g red lentils
900ml vegetable stock (ensure it is yeast extract/MSG free if using ready made.)
200ml coconut milk
Himalayan crystal salt and freshly ground black pepper
Handful of coriander leaves, freshly chopped
Toast the coriander and cumin seeds in a dry pan (not non-stick or with other coating) until they start to smell spicy, moving them around the pan consistently, to prevent burning.
Grind the spices to a fine powder, using a pestle and mortar or coffee grinder.
Heat the oil in a pan and add onion, garlic, leek and carrots. Cook for 5 minutes, stirring occasionally, until the vegetables soften slightly, then stir in the cooked spices.
Stir in the lentils, coating them with the spicy oil, then add stock and coconut milk. Season, bring to the boil, then reduce to a simmer and cook for 10-15 minutes or until the lentils are tender.
