Easy Lentil curry

This is a quick and easy recipe packed full of flavour and easy to bulk make and freeze! 

Really easy for winter and you probably have these ingredients in the cupboard

What you’ll need;

• 3 cans of lentils (rinsed)

• 1 can of tinned tomatoes

• 1 bunch of coriander (rinsed and the roots chopped up)

• 2 medium onions diced up

• 2 medium potatoes peeled and 1 inch diced

• Splash of wine (50ml - red or white)

• 1 L of vegetable stock (or chicken/beef - makes no difference unless you’re a vego)

• A heart felt amount of garlic ( I use 2 table spoons)

• 1 teaspoon on Cumin

• 1 teaspoon of Paprika

• 1 teaspoon of Chilli powder

• Salt and pepper

What to do

1. Chuck on a big pot on a medium heat with some oil and fry off the diced onions, coriander roots and the garlic for 2-3 minutes

2. Deglaze the pan with the wine (red or white doesn’t matter) and ensure that it cooks off for a further 3 minutes

3. Add the rinsed lentils, tinned tomatoes and potatoes, cooking for 5 minutes

4. Add the stock and herbs all in one go and bring it to the boil, stirring occasionally (keep the lid off the pot)

5. Once it is at the boil, reduce to a soft simmer and cook for a further 60-90 minutes or to the consistency that you like.

6. Top with some fresh coriander and serve with some rice or by itself. YUM