Name: Lentil Curry
Ingredients: 1/4 cup oil; 2 large onions sliced; 1 green pepper diced; 2 cloves garlic crushed; 3 sticks celery sliced; 3 carrots, grated; 10ml curry powder; 1 teaspoon ground cumin; 1 teaspoon tumeric; 1 tin lentils or 1 cup dried; 3 cups water; 1 bay leaf; 1/3 cup chopped parsley; 1 teaspoon salt; 2 teaspoons brown sugar; 3/4 cup tomato puree or passata; ½ cup sour cream (to serve); ¼ cup chives (to serve)

Description

A gorgeous, authentic lentil curry. Great for a meat-free family meal or for vegetarians.

Ingredients

1/4 cup oil
2 large onions sliced
1 green pepper diced
2 cloves garlic crushed
3 sticks celery sliced
3 carrots, grated
10ml curry powder
1 teaspoon ground cumin
1 teaspoon tumeric
1 tin lentils or 1 cup dried
3 cups water
1 bay leaf
1/3 cup chopped parsley
1 teaspoon salt
2 teaspoons brown sugar
3/4 cup tomato puree or passata
½ cup sour cream (to serve)
¼ cup chives (to serve)

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Instructions

Preheat oven to 180°C
Sauté the onions, green pepper, garlic, celery and carrots until soft.
Add spices and stir over low heat for a couple of minutes.
Now add the lentils, parsley, water, salt, sugar, tomato puree and bay leaf. Mix all together.
Place in an ovenproof dish with a lid – I used my Le Creuset Casserole Dish.
Place in the oven and allow the flavours to develop for at least 45 minutes to 1 hour.
To serve, sprinkle the chives on top and dollop the sour cream on top of the curry as shown in my picture below. (Serve with Roti’s and Basmati Rice…and don’t forget the chutney!)