2 Garlic Cloves, minced
1 Large Onion, diced
Preferred Veg (cut into small pieces)
1 Can Diced Tomatoes (try half?) (try fresh?)*
1.5 Vegetable Stock Cube (dissolved in 1 cup of water) Try 1
1 Cup Red Lentils
1 - 2 bay leaves
1¼ tsp. Ground Cumin
3/4 tsp. Chili Powder
½ tsp. Ground Coriander
¼ tsp. Smoked Paprika
1⁄8 tsp. Cayenne Pepper
Sweetcorn
Any dark green leafy greens (handful, optional)
Method:
In a large pot, dry 'sauté' the onion on low heat until clear and turning brown then add the garlic and sauté for another couple of minutes. Add in the tomatoes to deglaze and cook for a few minutes more.
Stir in the veg, stock and lentils.
Stir in the bay leaf and the spices (cumin, chili powder, coriander, paprika, cayenne).
Add additional water. Bring to a boil, reduce heat, and simmer for about 20-25 minutes, until lentils are tender and fluffy and vegetables cooked. Add more water if necessary.
Add corn (if using) 5 minutes before it is cooked.
REMOVE BAY LEAVES.
Stir in greens once taken off heat, replace lid and leave to steam for a few minutes.
NOTES
Adding baking soda will change the pH of tomato sauce making it less acidic.
Fresh tomatoes are less acidic, the riper the better, firmer are more acidic. The longer you cook tomatoes the more acidic they become.
