Recipe Credit By Farzana Kumandan @sprinklesandspicect

INGREDIENTS:

• 2 tablespoons butter
• 1 onion
• 1 green chilli
• 2 garlic cloves
• 1 large carrot
• ½ tsp cumin
• 1 tsp turmeric
• 1 level tsp white pepper
• 1 level tsp smoked paprika
• 1 heaped tsp Sprinkles and Spice Orange Pepper
• 50g tomato paste
• 4 chicken stock cubes
• 6 cups water
• 1½ cups red lentils
• 1 level tsp dried mint

METHOD:

1.Rinse and soak the lentils in boiled water for at least a half hour or overnight.

2.In a food processor, chop the onion, chilli, garlic and carrot until fine and pulpy.

3.In a large pot or the instant pot, braise the veg until golden brown.

4.Add in the cumin, turmeric, white pepper, paprika, and tomato paste. Mix until well combined.

5.Add in the water, stock, and lentils and bring to a slow simmer. (If you are using the Instant Pot, be sure to deglaze the bottom of the pot) cover and pressure cook on high for 30 minutes with QPR.

6.Alternatively, on a stove top, simmer for 30-40 minutes on a low heat, stirring occasionally.

7.Once the lentils are soft, garnish with dried mint and stir well.

8.Serve with a squeeze of fresh lemon.

Enjoy