Sticky Lentils with Peppers

Ingredients

• dried red lentils 200g
• vegetable oil 1 tbsp
• large onion 1
• garlic cloves 2
• thumb-sized piece of ginger 1
• mixed bell peppers 2
• ground cumin 1 tsp
• ground coriander 1 tsp
• turmeric ½ tsp
• chilli powder ¼ tsp
• chopped tomatoes 1 x 400g can
• vegetable stock 400ml
• soy sauce 2 tbsp
• maple syrup 1 tbsp
• salt and freshly ground black pepper to taste
• fresh coriander, chopped small bunch

Method

1. Rinse the red lentils under cold water until the water runs clear. Drain well.
2. Heat the vegetable oil in a large saucepan or deep frying pan over a medium heat. Add the chopped onion and cook for 5-7 minutes until softened and lightly golden.
3. Add the minced garlic and grated ginger to the pan and cook for another minute until fragrant, stirring constantly.
4. Stir in the chopped bell peppers, ground cumin, ground coriander, turmeric, and chilli powder. Cook for 2-3 minutes, stirring to coat the vegetables and spices.
5. Pour in the chopped tomatoes and vegetable stock. Bring to a simmer, then add the rinsed lentils. Stir well, cover the pan, and reduce the heat to low.
6. Simmer gently for 15-20 minutes, or until the lentils are tender and have absorbed most of the liquid. Stir occasionally to prevent sticking.
7. Stir in the soy sauce and maple syrup. Season with salt and freshly ground black pepper to taste. Cook for a further 2-3 minutes uncovered, allowing the sauce to thicken slightly.
8. Serve hot, garnished with fresh chopped coriander. This dish is excellent served with rice or naan bread.