Sort ingredients
that_vegetarian
QR Code
Listen
Pdf
Fry the onion on a medium heat with a pinch of salt until caramelising, about 8 min.
Add the garlic and ginger and sauté 2-4 mins more, until the raw aroma has subsided.
Add the spices (you may need more oil) and cook until fragrant before adding the tomato paste and plum tomatoes (crush with your hand or cut with scissors/knife to break them up) Fill the can halfway with water and add this, too.
Add the rinsed red lentils and chickpeas, coat well in the tomato mix. Add the stock and nooch, turn up the heat until it starts to boil, then cover, turn down and simmer for around 20 mins, stirring occasionally so it doesn't stick, and adding more water if you need to.
Taste the lentils to see if they're cooked, add the tamari and lemon juice. Taste again and adjust seasoning to your liking.
Blend the cashew cream ingredients together in a high speed blender.
Drizzle the cashew cream, coriander and Nigella seeds, serve with naan, sourdough or quinoa.