3Garlic GlovesPeeled and chopped finely (or tsp of garlic paste)
1tbspGingerFresh ginger or 1 heaped tsp of ginger paste)
1tspCumin seedsOr 1 tsp ground cumin
1tspCoriander seedsOr 1 tsp ground coriander
1tspRed chilli flakesUse less or more to taste
200gDried red lentilsRinsed and drained but no need to soak
400gFrozen mixed vegetablesBuying frozen saves waste and also has the same amount as nutrients as fresh vegetables
1Vegetable stock cube
400mlWaterYou may need to add more, keep an eye on it!
2tbspLemon juiceFresh or bottled is fine
1/2tspGround black pepperAdd more to taste if you wish
1/4tspSaltAdd more to taste if you wish but be careful as most stock cubes (which this recipe includes) are quite salty!
If using whole seeds, grind your cumin and coriander seeds together.
Heat the oil of your choosing in your pan/pot and once heated add your chopped onion, garlic and ginger, cook in a moderately low heat for 3 minutes.
Add all the cumin, coriander, red chilli flakes, turmeric and garam masala to the pan and on the same moderately low heat, cook together with the onion, garlic and ginger for 1 minute.
Now, comes the easy part. Add everything else, except the lemon juice, to the pan, stir well and on a low heat allow to cook for 15 minutes, but check regularly and stir in case it sticks to the bottom of the pan.
After 15 minutes stir and check to see how the water levels are. If it is starting to look dry, add more water. Cover and leave (with checking ever 5 minutes or so) to cook on a moderate heat for another 15 minutes until reduced, thicker but still with a little give, and soft lentils (mushy lentils are also good!).
Just before serving, add the lemon juice and cook on a low heat for 1 minute. Serve hot with naan bread, chapati or rice. Will serve 4-5 as a main dish or 6 as a side dish.