Dahl-a-touille

Instructions

1.    Cook lentils and boiling water in their own pot for around 12 minutes or until soft.

2.     In a large pot or frying pan, saute the onion, oil, garlic, ginger, celery, eggplant and mushrooms until they are soft.

3.    Combine all the other ingredients, stir and bring to the boil. Turn down the heat and simmer for around 5 minutes to let the flavours mix.

 

Makes: 8 x 1 cup serves

Ingredients

  • 1 cup dried red lentils

  • 3 cups boiling water

  • 1 onion, finely chopped

  • 1 eggplant, diced into 1cm cubes

  • 1 big stalk celery, diced

  • 1 cups mushrooms, sliced

  • 1 Tbsp ginger, crushed

  • 4 cloves garlic, crushed

  • 1 tsp salt

  • 2 Tbsp oil

  • 2 Tbsp honey

  • 400g tinned tomatoes

  • 1 small green capsicum, finely diced

  • 1 cup frozen peas

Julia ScottBatch1