Right on time for #meatlessmonday this is a delicious curry on the base of my favourite red split lentils. I love the versatility of this recipe, as you can use different vegetables, such as carrots, courgettes or aubergines. Fantastic for batch cooking 🤓(Gluten free / dairy free / vegan)
Lightly saute onion and garlic in coconut oil. After about 5 minutes add chopped mushrooms and saute for another 3-5 minutes. Pour over the stock and add lentils and sweet potatoes, together with cumin, turmeric and paprika. Season to taste, cover and slowly cook for about 40 minutes. At the end add lemon juice and chopped parsley. Serve with brown basmati rice and a salad on the side.