Red Lentils & Chickpeas Stew
Prep time: 10 minutes
Cook time: 30 minutes
1 Tbsp cashew nuts
1 tsp oil
2 cups soup vegetables (leek, carrot, celery) chopped
¼ tsp cardamom
Pinch of coriander
Pinch of ground cloves
Salt & freshly ground black pepper
500ml vegetable stock, salt reduced
100g red lentils
100g chick peas (tinned)
Coriander leaves to garnish
1 banana per serve for dessert
Toast the cashew nuts in a dry frying pan before putting aside to cool.
Heat the oil in a pan and sweat the vegetables, then add the cardamom, coriander, cloves, salt & pepper.
Add the stock and the red lentils. Simmer over a low heat for about 20 minutes then drain the chickpeas and add to the stew.
Season to taste with a little salt & pepper.
Serve in bowls. Sprinkle with cashew nuts and garnish with coriander leaves.