40 MINUTES | FEEDS 4

Red pepper & lentil stew with pomegranate

Autumn in a bowl with cheering pomegranate seeds for topping.

METHOD

1. In a medium saucepan, melt the oil and fry the onions while you chop the red pepper. Once the onion has been frying for 5 minutes add the red pepper, stir together with a pinch of salt and pepper. Fry for another 3 minutes.

2. Stir in the garlic and spices, fry for a minute. Stir in the tomato purée, fry for a minute until a shade darker then add the chopped tomatoes and simmer for 10 minutes.

3. Rinse and drain the red lentils then add to the pot along with the stock.

4. Simmer for 20 minutes with the lid on stirring every now and then, especially at the bottom of the pan so the lentils don’t stick. Add more liquid if needed. Season to taste, add a squeeze of lemon.

5. Serve up each bowl and scatter over herbs (plus yoghurt and pomegranate seeds if you fancy).

INGREDIENTS

2 tbsp ghee, coconut oil or olive oil

1 large onion, finely chopped

2 red peppers, diced, seeds discarded

2 large garlic cloves, finely chopped

1 tin chopped tomatoes

1 tbsp tomato purée

1 litre veg stock or chicken broth

250g red lentils

Spices

1 tsp chilli flakes, look out for Aleppo chilli

1/2 tsp ground turmeric

½ tsp ground cumin

½ tsp ground coriander

½ tsp smoked paprika

To serve

Handful coriander or parsley, roughly chopped

Big squeeze of lemon juice for each bowl

Yoghurt

Pomegranate seeds to top

Salt and pepper