Sauteed Spiced Vegetables with Lentils

This is a colourful, made-in-moments recipe and if you serve it with some brown rice it's also very filling.

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  Serves 1

Ingredients
1 oz (25 g) lentils, cooked gently in 2 fl oz (55 ml) water
1 tablespoon oil
1 small onion, peeled and roughly chopped
1½ oz (40 g) green or red pepper, deseeded and cut into small ½ inch (1 cm) strips
1 clove of garlic, peeled and crushed
¼ level teaspoon grated fresh root ginger
1½ oz (40 g) mushrooms, sliced
1 small carrot, peeled and sliced
6 oz (175 g) skinned, chopped tomatoes
1 level dessertspoon yoghurt
salt and freshly milled black pepper
For the spices:
1 cardamom pod
¼ level teaspoon cumin seeds
¼ level teaspoon coriander seeds
1/8-1/4 teaspoon of crushed dried chilli or chilli powder (depending on how hot you like it)

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This recipe is taken from One is Fun!

Method

First of all put all the spices into an empty frying pan then, over a medium heat, warm them through to draw out their flavour – the aroma will tell you when this is happening. Then scrape them all into a mortar and crush them to a powder. Now add the oil to the pan and when it's hot add the onion and pepper together with the garlic and ginger. Let these cook together for 5 minutes. After that stir in the mushroom and carrot along with the rest of the spices and continue to cook for a further 5 minutes. Then add the lentils and tomatoes, and stir well to break up the tomatoes and mix everything together. Season well with salt and pepper, then cover the pan and let the whole lot simmer gently for 10 minutes. After that remove the lid and let the sauce bubble and reduce for a further 3-5 minutes. Then stir in the yoghurt, let it warm through, then serve straightaway.

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