Ingredients
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1 Cup Green/brown LentilsCook ahead. I have not used tinned for this recipe.
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4-5 Twigs AsparagusChopped in small( see pic)
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1 Large OnionsDiced
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4 Sticks CeleryDiced
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2 Medium CarrotsDiced
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1 Cup KaleFinely chpped
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½ Tsp Ground Cumin
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½ Tsp Paprika
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½ Tsp Thyme
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¼ Tsp Tumeric
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½ Tsp Ground gingerorganic
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1 Tbsp Coconut oil
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2 Tbsp Tomato Paste
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½ Cup CreeamDairy/Coconut/organic
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200 ml Vegetable stockgood quality is better taste
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Salt and Pepper
Directions
Steps
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1
Done
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Firstly, mix all the spices into a paste with the coconut oil, and set aside. In a sauce pan add water about 2 cups and cook lentils for 10 minutes or until cooked. |
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2
Done
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In a fry pan add 2 tablespoons of coconut oil add the onions and stir fry for 3 minutes add the spice paste and keep stirring for 2 minutes until fragrant. Add the tomato paste, carrots, kale and the celery and stir for 3 minutes until they start to soften but not quite. Add a bit of stock if it starts to stick to the pan. |
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3
Done
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Add the lentils to the carrot mix and stir to combine together. Add the stock and cover then let it simmer for 2 more 2 more minutes. Add the asparagus on the top and and the cream. Stir to combine. Serve with rice or as is. Enjoy! |
