Ingredients:
1 tbs margarine or butter
2 brown onions
2 cloves garlic, crushed
2 tsp cumin
2 tsp coriander
1/4 tsp cardamom seeds
1 tsp chilli powder (opt)
1 large kumara (500gm), chopped
2 cups (500ml) vegetable stock
1 tbs tomato paste
1 can chickpeas, rinsed, drained
1 can tomatoes
1/3 cup (65 gm) red lentils
2 tbs fresh coriander, chopped
Cooking instructions
Heat butter in large saucepan; saute onion and garlic, add spices and heat until fragrant. Add other ingredients except fresh coriander and simmer covered for about 15 mins or until lentils are soft. Stir in coriander.
Serve with couscous, low-fat yoghurt and extra coriander if desired.
Serves 4.
