Ingredients. (Serves 4)
Instructions (or Methods, if you prefer) Heat the pan, add oil and fry the onions for few minutes, Add the optional chicken, stir and add the garlic. Thoroughly cook the chicken, and add spices (turmeric, cumin, cinnamon, chilli). Stir and add passata. Pro tip, if you prefer a stronger garlic flavour, add it at with the stock Add lentils/chickpeas and the vegetables (carrots, sweet potatoes and celery) Stir and bring to the boil over a medium heat. Once boiled, add the bouillon/stock and reduce the heat further and cover the pan. Simmer for a further 25-30 minutes, uncover and increase the heat slightly. Cook until the vegetables and lentils are tender. Finally, stir in the chopped coriander, stir and leave covered for a further minute or two. Serve as a starter in bowls with a wedge of lemon, two slices of avocado and the coriander sprigs. Alternatively, serve as a main alongside boiled rice and/or garlic naan. Inspired by BBC goodfood.
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December 2021
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