Method
- Heat oil in a large pot.
- Cook onions for 2 minutes, until soft.
- Add the garlic, cumin and tumeric and stir for 1 minute.
- Add the ginger, bay leaf (if using) and lentils.
- Pour over the stock, add the tinned tomatoes, bring to a boil and then simmer for 15 minutes.
- Add vegetables and cook for a further 10 minutes.
- Pull out the bay leaf and add the lemon juice, salt and pepper.
Notes
You can use any vegetables that you have available, fresh or frozen. Try:
Broccoli
Zucchini
Corn
Beans
Last reviewed
