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300g red lentils, rinsed
200g other grains, we used quinoa, red rice and yellow mung dal, just be mindful about adjusting the cooking time
1 onion or shallot, chopped
3 cloves of garlic, chopped
2 inch piece of ginger, chopped
1 chilli finely chopped
3 tbsp curry powder OR 1 tbsp cumin, 1 tbsp ground coriander, 1 tsp turmeric
Salt and pepper to taste
2 tbsp olive oil
Any vegetables you like to include, carrots, tomatoes, squash, spinach are all great options.
Optional toppings: coriander, mixed seeds, fresh chilli, cherry tomatoes, a soft boiled egg, red onions pickled in apple cider vinegar.
Heat your oil in a pan then add your onions and cook for around 5 minutes until translucent and starting to caramelise. Add the ginger, garlic and chilli and continue to cook for 2 minutes.
Add the spices into the pan a cook for another minute before pouring in your lentils, grains and any vegetables if using. Cover with water and simmer for around 45 minutes until the lentils have begun to break down and the grains are all cooked.
Serve with the toppings of your choice or freeze for a rainy day 💛