|5 min||25 min||4|
|1 tbsp||Olive oil|
|1 onion(s)||Sweet onion (chopped)|
|2 clove(s)||Garlic (crushed)|
|1 tsp||Turmeric, powder|
|1/2 tsp||Chili powder|
|1/2 tsp||Ginger, ground|
|120 gm||Red lentils, split|
|750 ml||Water (hot)|
|3 small||Turnip (peeled and chopped)|
|2 medium||Carrots (peeled and chopped)|
|3 large||Tomato (skinned and chopped)|
|1/4 tsp||Black pepper|
1. Heat olive oil in large pot on medium. Cook the onions in the oil until soft.
2. Add garlic, turmeric, chilli and ginger and cook for 2 minutes.
3. Add lentils, water, turnip, carrot and tomatoes and bring to boil. Lower heat and simmer for 20 minutes.
4. When the lentils and vegetables are cooked, blend with a hand blender adding salt and pepper to taste. Serve with a whole grain or gluten-free toast for lunch.
Double or triple the batch and freeze leftovers for quick meals. Ensure to fully warm through when re-heating to an internal temperature of 165F or 74C degrees.
A heart healthy legume high in plant-based protein, fiber, B vitamins and iron.