Ingredients
:
1 cup / 150 g cashew nuts 4 tbsp
vegetable oil
1/2 cup
/ 100 g split red lentils, washed and drained
1/2 tsp ground coriander '/z tsp ground cloves
1/2 tsp
cumin 1 leek, sliced
1 carrot, cut into batons
1 potato, peeled and cut into chunks
2 cups / 500 ml vegetable broth (stock)
1 cup / 200 g canned chickpeas, drained and rinsed
Salt and pepper
Cilantro leaves (fresh coriander), to
garnish
Method
:
Prep and cook time: 40 min
1. Roast
the cashew nuts in a dry skillet until lightly browned then set aside.
2. Heat
the oil in a large pan and stir in the lentils, coriander, cloves and cumin.
Cook for 2 minutes then add the leek, carrot and potato.
3. Pour
in the broth (stock) and chickpeas, season with salt and pepper and simmer
gently for 20 minutes, stirring from time to time, or until the lentils are
tender.
4. Add
the cashew nuts, heat through and serve garnished with cilantro (coriander)
leaves.