LENTIL STEW WITH SWISS CHARD AND CORIANDER PESTO
RECIPE: CHRISTINE CAPENDALE
IMAGES: ANITA REED/DISNEY CHANNELS
125 g red lentils, soaked in water for 30 minutes
15 ml Olive oil
1 red onion, chopped
1 garlic clove, crushed
5 ml grated ginger
Pinch chili flakes (add to taste)
2,5 ml ground cumin
2,5 ml ground coriander
2,5 ml smoked paprika
2,5 ml turmeric
1 Cinnamon stick
30 ml tomato paste
200 ml chopped tomato
375 ml vegetable or chicken stock
250 mlchopped swiss chard
60 ml crispy onion flakes for serving
Salt and pepper for seasoning
200 ml coriander leaves
2 garlic cloves, crushed 20 g
toasted cashew nuts
60 ml olive oil
Salt and black pepper (to taste)
Heat the oil in a saucepan and add the onion, garlic and ginger.
Cook for two minutes while stirring, then add all the spices (chili, cumin, coriander, paprika, turmeric, cinnamon stick and allspice).
Cook for another minute.
Add the soaked, drained lentils, tomato paste, chopped tomato and the stock and simmer (cook on low heat with lid on saucepan) for about 20 minutes until the lentils are soft and the sauce thick.
Add a bit more liquid if necessary. Taste and adjust the seasoning.
Mix in the chopped swiss chard and cook until it has wilted.
Serve with the pesto and the crispy onion with brown basmati rice.
Blend together all the ingredients with a stick blender until smooth.