Middle
Eastern Spiced Lentil Broth
No Count
Serves 4
Full Choice
1½ pts per serving
1 large
onion, finely chopped
1 tsp ground
cinnamon
1 tsp ground
cumin
1 tsp ground
coriander
850 ml veg
stock
115g raw red
lentils
1 x 400g tin
chopped tomatoes with garlic
salt &
pepper
4 baby
aubergines or 1 large, diced
2 tbsp
freshly chopped coriander
Put onion
into a large pan with the spices and 150ml of the stock. bring to the
boil, cover and simmer 5 mins.
Stir in the
lentils, remaining stock and tomatoes and season well. Bring to the boil,
cover and simmer gently for 45 mins. Keep the heat low and stir
occasionally to prevent the lentils from sticking to the pan.
Add the
aubergines and continue to simmer for 15 mins until tender and thick.
Adjust
seasoning and serve, sprinkled with the fresh coriander.
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