Preparation time 15 minutes
Cooking time about 35 minutes
1 tablespoon groundnut oil
1 onion, finely chopped
2 garlic cloves, thinly sliced
2 celery sticks, diced
1 green pepper, cored, deseeded and chopped
150 g (5 oz) red lentils, rinsed
2 teaspoons garam masala
1 teaspoon cumin seeds
½ teaspoon hot chilli powder
1 teaspoon ground coriander
2 tablespoons tomato purée
750 ml (1¼ pints) hot vegetable stock
400 g (13 oz) can chickpeas, drained
salt and pepper
2 tablespoons chopped coriander, to garnish
Heat the oil in a heavy-based saucepan over a medium heat, add the onion,
garlic, celery and green pepper and fry gently for 10–12 minutes or until
softened and beginning to colour.
Stir in the lentils and spices and cook for 2–3 minutes, stirring frequently. Add
the tomato purée, stock and chickpeas and bring to the boil. Reduce the heat,
cover and simmer gently for about 20 minutes or until the lentils collapse.
Season with salt and pepper to taste.
Ladle into bowls and sprinkle with the coriander. Serve immediately with boiled
brown rice and cooling, spiced yogurt (see below).
For cooling, spiced yogurt, to serve as an accompaniment, mix together 200 g
(7 oz) fat-free natural yogurt, 2 tablespoons lemon juice and ½ teaspoon of
garam masala in a small bowl. Fold in ½ small, deseeded and grated cucumber,
then season with salt and pepper to taste. Serve sprinkled with 1 tablespoon