½ an onion
4 cloves garlic
3 tsp curried blend
280g tin mushrooms – drained (water reserved) and chopped
400ml tin chopped tomatoes
100g spilt lentils
400g tin peas – drained
½ stock cube
Optional – ketchup, yoghurt, mint sauce, tabasco
|Cook rice until done (after 10 – 15 mins it should be soft to touch), drain and reserve.|
In a saucepan over a medium heat, sweat onion with a little cooking oil until soft (2 – 4 mins).
Add garlic and cook out for 1 minute before add curried blend – stir continuously to avoid too much smoke – turn down heat if necessary.
Add carrot, mushrooms, lentils, tinned tomatoes, mushroom water, 200ml water and stock cube. Stir everything then bring to a simmer and cook gently with a lid on checking occasionally and adding water if required for 15 – 18 mins, (or until lentils are nice and tender).
Finally taste and adjust seasoning (salt, pepper, tabasco ketchup), serve with rice.