200g red lentils, boiled until soft
2 large potatoes, diced and boiled
1 large onion chopped and gently fried with a clove of garlic
1 tsp mixed herbs
Passata
Dsp vegan pesto
Tsp marigold stock powder
This is my basic recipe. For a curried version in a hurry, I include 2 dsps hot curry paste (I use Ferns’ from my local wholefood shop).
Boil the lentils, fry the onions, etc, and boil the potatoes.
When the lentils are soft, add the onions, passata, pesto, stock powder and curry paste (if using). Add the potatoes when they’re cooked and simmer for 15 minutes, stirring to stop sticking.
Terrific with home-made crusty bread
Gorgeous fried up the next day!
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