Ingredients
Scale
- 50ml oil
- large onions – sliced
- 1 green pepper – diced
- 2 cloves garlic – crushed
- 2 sticks celery – sliced
- 3 carrots, grated
- 10ml curry powder
- 1 teaspoon ground cumin
- 1 teaspoon tumeric
- 1 tin lentils
- 750ml water
- 1 bay leaf
- ½ cup chopped parsley
- 1 teaspoon salt
- 2 teaspoons brown sugar
- 175ml tomato puree
- ½ cup sour cream (to serve)
- ¼ cup chives (to serve)
Instructions
- Preheat oven to 180°C
- Saute the onions, green pepper, garlic, celery and carrots until soft.
- Add spices and stir over low heat for a couple of minutes.
- Now add the lentils, parsley, water, salt, sugar, tomato puree and bay leaf – Mix all together.
- Place in an ovenproof dish with a lid – I used my Le Cresuet Casserole Dish.
- Place in the oven and allow the flavours to develop for at least 45 minutes to 1 hour.
- To serve, sprinkle the chives on top and dollop the sour cream on top of the curry as shown in my picture below. (Serve with Roti’s and Basmati Rice…and don’t forget the chutney!)