Buddha Lentil Bowl
Serves 4 as a main course
300g dried brown lentils, rinsed and soaked in fresh water for at least 2 hours, then strained.
3 tbsps Kit’s Red Chutney
1 tbsp Extra Virgin Olive Oil
1 large Onion, peeled, sliced and finely diced
4 Garlic cloves, peeled and crushed
1 tsp Salt
1/2 tsp Ginger, peeled and grated
1/2 tsp Smoked paprika
Freshly ground black pepper to taste
Juice and zest of one lemon juice
100ml Soy Yoghurt (optional)
1 finely Diced fresh tomato
2 tbsps Freshly chopped coriander leaves
In a large saucepan, heat the oil, add the onions and sauté gently for 2 minutes, stirring constantly. Add the garlic, lentils, ginger, salt & pepper and stir. Add the smoked paprika, lemon zest, Kit’s Red Chutney, stir and then add the water.
Bring to the boil and stir, then reduce to a simmer and cover with a lid. Simmer until the lentils are soft. Then add the lemon juice, stir and serve.
Serve in a bowl with a tablespoon of the yoghurt placed on top and decorated with tomatoes and chopped coriander.
Can be served with boiled rice or freshly made Roti.