Easy, High Protein, Family Friendly Lentil Curry

Instructions

1. Wash the red lentils and chickpea lentils under cold water until the water runs clear.

2. Add water so that it sits about an inch above the lentil level, add the chopped tomatoes and stock cube and leave to boil for 10 minutes in medium heat. They will be done when your able to squish easily between your fingers and there is little water left.

3. In a small pan, heat the olive oil over medium heat and add the chopped onion/shallot. Sauté for a few minutes until the onion becomes browned and soft then add the garlic and chilli (if using), cook for 30 seconds.

4. Add the cooked onions garlic and chilli to the boiled lentil mix.

5. Now the vagar. Heat the pan used for the onions, add the curry leaves and cumin seeds and cook for about a minute until they start to heat. Add the ghee and heat until the cumin sizzles and add tumeric.

6. Pour this nagar over the lentils.

7. Stir everything together and add in the fresh coriander leaves.

8. Add salt to taste and enjoy!

Serve with rice, roti or paratha and some salad for a hearty meal.