• 1 tbs olive oil

  • 3 tsps Curry Powder

  • 1 tsp mustard seeds

  • 1 tsp cumin seeds

  • 1 tsp coriander leaves, dried

  • 1 tsp salt flakes

  • 180g Red Lentils

  • 1 litre vegetable stock

  • 2 cups water

  • 400g can diced tomatoes

  • Fresh coriander

  • Natural yoghurt


  • 1.

    Heat olive oil in a pot. Add curry powder, mustard seeds, cumin seeds, coriander leaves and salt flakes to pot. Sauté for five minutes.

  • 2.

    Add red lentils, stock, water and diced tomatoes. Cover and cook for 20 minutes.

  • 3.

    Garnish with coriander and natural yoghurt.


For more, visit McKenzie's Foods

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