Heat the oil in small saucepan over a medium heat. Add the onion and garlic and cook for 2–3 minutes. Add the remaining ingredients, including black pepper to taste, and bring to the boil ...
When cooked, place the roasted tomatoes and chorizo in a large saucepan discarding the vine. Squeeze the garlic into the pan and discard the skins. Add half the lentil stew, the stock and a pinch ...
Red lentils are slightly nuttier and sweeter than ... Add onion; cook, stirring occasionally, until lightly golden, 8 to 10 minutes. Add tomatoes, garlic, ginger, and turmeric; cook, stirring ...
It tastes really good and my family (husband, 3 year old and 6 year old) love it. It's really quick and easy, economical and can be made with freezer/store cupboard ingredients. Great for a weeknight.
The magic happens courtesy of red lentils, which break down, turning the broth creamy. You could use yellow lentils, but brown lentils and green lentils retain more texture, so save them for ...