This is a perfect winter recipe. It’s filling, comforting and endlessly adaptable to suit your mood of the day or what you have in your pantry. It’s also vegan and gluten free, involves minimal effort and freezes easily so you can always have a healthy tasty dinner on hand.
Ingredients for a big pot that will last you a week :
A can of coconut milk
Half a can of red split lentils (measure with coconut milk can)
4 or 5 average sized potatoes
5 tablespoons of vegan stock
2 tablespoons of curry powder
Half a teaspoon of ginger, finely chopped
One clove of garlic, finely chopped
One onion roughly chopped
Salt and pepper to taste
Red chili flakes to taste
Vegetables of your choice. In this bowl there is a carrot, half a courgette and some mushrooms but I have done it with peppers, sweet potatoes, leek, mangetout, broccoli, peas, kale, beans, asparagus etc…. The list truly is endless.
The instructions are pretty straight forward. Rinse your lentils with water and put all your ingredients in a large pot with two glasses of water (or more, depending on the consistency you’re after). Cook on medium low heat for 30 minutes, occasionally stiring, and enjoy.