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.
Add a splash of water if the pan gets dry. Add the stock, lentils and bay leaves. Stir well and increase the heat to medium. Simmer, uncovered, for 10 minutes. Remove the bay leaves and stir in ...
3. Add the red lentils and cook for 5 minutes, then add the stock, tomato purée, passata, harissa and sugar. Bring to a simmer, then cook gently, stirring often, for 20 –30 minutes until the ...
Add the onions, garlic and peppers and cook for 5 minutes, until gently softened. Add the lentils, tomatoes, stock, chutney and seasoning. Cover and simmer for 40-60 minutes until the lentils are ...
While there are many ways to make lentil soup ... dried basil, and red chile flakes. Preheat oven to 400 F. Spread tomatoes ...
This dish is good for digestion, heart health, and weight management. The recipe includes red lentils, tomatoes, onions, garlic, and a blend of Indian spices. It can be served with rice or naan.
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 ...