This is really more of a winter dish, but like most of us, ideally I like to feed my family vegetarian meals at least twice a week, this favourite of mine, is a much simpler version of the Egyptian dish ‘Koshari’
Whenever I cook a non meaty meal, I’m always conscious of including a vegetarian protein source, in this case the lentils, vegetarian proteins don’t necessarily contain all the amino acids found in their meat alternatives, but serving it with rice, makes it a complete protein. Traditionally Bolognese sauce is served with Spaghetti, but hey, who’s keeping tabs! 🙂
- 1 cup brown lentils. (I soak mine for at least 6 hours) over night is better.
- 1 large onion, chopped.
- 4 cloves garlic crushed & left for a few minutes to infuse
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 grated organic carrot.
- Juice of 6 large tomatoes
- 2 tbs olive oil
- 1/2 litre water
- Chopped fresh coriander to garnish
- Sea salt & pepper to taste
In a deep saucepan, sauté the onions on medium heat with the olive oil, till translucent, then add the garlic, carrot, cumin, turmeric, tomatoes, allow the sauce to simmer for about 15 minutes before adding the washed lentils & water then lower the heat and let cook for about 40 minutes or so, till the lentils are soft. Garnish with the coriander, salt & pepper.
I serve it with white rice, I always add Ceylon cinnamon to my cooked rice. Enjoy & leave me a comment if you like it. X