Tomato and cinnamon lentils

Serves 4

Here’s a really quick, easy and cheap winter warmer. The recipe is so adaptable that it can easily be turned into a range of dishes.

1 tablespoon vegetable oil
1 medium onion, finely chopped
1 clove garlic, finely chopped
1 tablespoon of tomato puree
1 teaspoon cinnamon
1 pint of your favourite stock
8oz red lentils, rinsed
Half a jar of sundried tomatoes, chopped
Maggi liquid seasoning or vegemite

  1. Gently fry the onion and garlic in the vegetable oil for 2 – 3 minutes.
  2. Add the tomato puree and cinnamon and fry for 2 – 3 minutes longer, stirring all the time to prevent burning.
  3. Add the stock and the rinsed lentils with a dash of liquid seasoning or teaspoonful of vegemite for a lovely savoury taste.
  4. Simmer gently for 20 minutes stirring occasionally and adding more water if necessary until the lentils are soft.
  5. Towards the end of cooking drop in the sundried tomatoes.

Try these ideas:

  • Top with peppery mashed potato for a hearty shepherds pie.
  • Layer with a bechamel sauce in a tasty lasagne.
  • Slice up a pack of polenta and fry it in a little oil from the jar of sundried tomatoes. Spoon lentils over to serve.

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