Lentil Stew
A warming winter stew that is quick and easy to prepare. With anti-inflammatory properties in the tumeric and immune boosting vegetables.
3 portions
Ingredients
1/2 onion, finely chopped
2 crushed garlic cloves
1 tsp ground cumin
2 tsp black mustard seeds
1 tsp freshly grated or ground tumeric
1/2 tsp ground coriander
1 medium sweet potato, diced
1 carrot, diced
Half a whole cauliflower, chopped
240g red lentils, rinsed
6 cherry tomatoes, halved
1 litre vegetable stock
Pinch of pink sea salt and a good grinding of pepper
Directions
Saute the onion and garlic on a low heat for 5 minutes in a non stick pan with a little stock then add the spices and stir for 1 minute. Add all the rest of the ingredients, bring to the boil and simmer for 20 minutes until the lentils are tender.
Serve with fresh coriander.