This is one of my comfort meals. I love it even more with baked with eggs or with a poached egg on top. It is seriously one of those dishes that just cures everything! The ultimate comfort food which is bound to make your smile, feel cosy and super nourished. It’s basically the lentil version of baked beans. When I’ve tried making baked beans before, the flavour and richness has always been there but the beans haven’t softened like the classic heinz we all know and love. Lentils however, do! Especially toor dal lentils which you can find super cheap at Asian supermarkets, they last forever too! They may also be known as oily dal lentils, for the heads up!
Ingredients – serves three
250g toor dal lentils, soaked overnight, drained and rinsed
1.5 tbsp coconut oil
1 onion, diced
2 celery sticks, sliced
1 carrot, diced
2 garlic cloves, sliced
salt and pepper
half a red chilli, sliced
1 large red pepper, diced
400g fresh tomatoes, roughly chopped
2 tsp ground cumin
1.5 tsp sweet paprika
1 tsp dried oregano
0.5 tsp dried thyme
0.5 tsp fennel seeds
1 heaped tbsp tomato puree
1.5 tsp tamari
700ml boiling water
30g parsley, finely chopped
6 heaped spoons of full fat live yoghurt
Melt the oil in a large pan.
Add the onion, celery and carrot and fry over a medium heat for 10 minutes – until golden.
Add the garlic, salt, pepper, chilli, pepper and tomatoes, fry until the tomato skin starts to peel away and soften.
Meanwhile, stir through all the spices, herbs and puree.
Once soft, add the lentils, water and tamari and bring to the boil.
Turn to a medium simmer for 30 minutes.
Stir through 2/3 of the parsley and turn off the heat – at this point it should be the consistency of baked beans.
Turn off the heat and divide the lentils between three bowls, top with the yoghurt, gently swirling it round the surface.
Scatter over the remaining parlsey and serve.