I’ve been juggling some huge great pots on my hob over the past couple of days, making some batches of food for a friend of mine to put in her freezer and boost the start to her year with some healthy homemade food. This included two different lentil curries and a vegetable chilli; today I am sharing one of the lentil curries and will save the others for the next couple of days’ posting..hope you like it ☺️
200g spilt red lentils
1/2tsp chilli powder
1tsp mild madras curry powder
1 tsp paprika
Chopped fresh coriander
680g Passata or 2 tins of chopped tinned tomatoes (I like the smoothness of passata)
1-2 tablespoons tomato purée
As many frozen peas as you fancy!
Before doing anything else, soak the lentils for a couple of hours, changing the water several times to clean them and remove any bits that shouldn’t be there. Then fill a large saucepan with the lentils and cover with water, bring to the boil, boil for 10 minutes then simmer until they are the softness you would like. It doesn’t take long at all with these lentils.
Back into the saucepan, add the spices and stir through over the heat before adding the passata or tomatoes, tomato purée, chopped coriander and peas, and cook until the peas are cooked through and defrosted.
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