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Comforting and hearty with added crunch, this is perfect for large batch cooking and to take away for lunch on a drizzly day. One of my favourites.
Ingredients
- 1 leek, green and all, chopped
- 3 garlic cloves, chopped
- 2 medjool dates, torn into pieces
- 1 tablespoon turmeric
- 1 teaspoon fenugreek seed
- 100 g (31⁄2 oz/1⁄2 cup) red lentils
- 250 ml (81⁄2 fl oz/1 cup) boiling
water - 400 ml (13 fl oz/generous 11⁄2 cups)
- Coconut milk
- 1 large handful of fresh spinach olive oil, for cooking
- Salt and freshly cracked black pepper
For the Crispy Chickpeas
- 240 g (81⁄2 oz/1 cup) drained tinned chickpeas (garbanzos)
- 1 tablespoon tandoori spice mix
- 1 tablespoon olive oil
To Serve
- Plant yogurt
- Sourdough bread, toasted
Method
1. Preheat the oven to 180°C (350°F/Gas 4) and line a baking pan with baking parchment.
2. To cook the crispy chickpeas (garbanzos), put the drained chickpeas in a bowl with the spice mix and olive oil and mix so they are well coated. Scatter them in the prepared pan and pop in the oven for about 20 minutes until golden and crunchy.
3. Meanwhile, heat a little olive oil In a large frying pan (skillet) and fry the leek, garlic, dates and spices for a good 5–10 minutes until soft.
4. Add the lentils and boiling water and simmer for about 15 minutes until the water has been absorbed.
5. Add the coconut milk and season with salt and pepper to taste, then simmer for another 10 minutes until the lentils have a lovely creamy texture.
6. Once it’s ready, ladle in a handful of spinach and top off with crispy chickpeas, a dollop of plant yogurt and toasted sourdough for scooping.
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