An inexpensive and great texture meal...4 cloves of garlic, peeled and crushed
Serves 4
1-inch (2,5 cm) piece of ginger, peeled and grated
1 Tbs. (15 ml) olive oil
1 cup (130 g) organic green lentils, rinsed
1 large butternut squash, eggplant, or sweet potatoes (about 2 pounds/910 g), peeled and cut into bite-size pieces
2 Tbs. (25 g) each ground: cumin, turmeric, and organic tomato paste
2 cups (5 dl) boiled water
cooked organic brown rice
1. Fry a few minutes: crushed garlic and grated ginger in olive oil.
2. Add the lentils and cover with the boiling water. Let the pan start to simmer.
3. Add the vegetable pieces to the lentils with the cumin, turmeric, and tomato paste.
4. Put the lid on and leave to simmer for about 40 minutes, until the lentils and vegetable are soft. (You might need to add a little more water.)
5. Serve with brown rice.
