Red lentils are a wonderful storecupboard ingredient: unlike other pulses, they don't need to be soaked before cooking. Here, they form the basis of an inexpensive, aromatic midweek vegan supper.
1 thumb-sized piece of fresh root ginger, peeled, ½ grated and ½ finely chopped
4 garlic cloves, finely chopped
1 tsp ground cumin
1 tsp paprika
½ tsp ground coriander
½ tsp ground turmeric
240g/8½oz red lentils, rinsed well
2 fresh lemongrass stalks (optional)
1.2 litres/2 pints vegetable stock
1 tbsp peanut butter
400ml tin coconut milk
salt
1 lime, juice only
coconut yoghurt (optional)
chilli flakes (optional)
freshly boiled basmati rice and/or naan bread
Steps:
Heat the oil in a large pan, add the onion and fry for 5-6 minutes. Add the chopped ginger and fry for 3-4 minutes, then add the garlic and fry for 1-2 minutes.
Stir in the cumin, paprika, coriander, turmeric, lentils and lemongrass and heat for a few minutes. Add the stock, bring to the boil, then reduce the heat and simmer for 15 minutes.
Add the grated ginger, peanut butter and a generous pinch of salt and simmer for a further 15 minutes, or until the lentils are cooked.
Turn the heat down to a gentle simmer, then stir in the coconut milk, taste and season with more salt if needed. Remove the lemongrass stalks before serving.
Squeeze lime over the top, swirl in some yoghurt and sprinkle over chill flakes, if using. Serve with basmati rice, naan, or both.
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