Moroccan Chermoula spices and cayenne pepper provide the spice for this vegan dish
with loads of healthy vegetables and green/brown lentils.
375g (2 cups) green lentils
3 large ripe tomatoes
3 tbsp olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
1 tbsp Spice Fusion Chermoula Spice
½ tsp cayenne pepper
1 small red capsicum, diced
1 small green capsicum, diced
1 cup chopped tomatoes
½ cup frozen peas and corn
1 tbsp tomato paste
3 tbsp chopped parsley
3 tbsp chopped coriander
Rinse lentils then tip into a large saucepan and add a litre of water.
Bring to the boil, then simmer for 30 minutes, skimming the surface as required.
Heat the oil in a saucepan or frying pan, add the onion and sauté until softened, about
5 minutes. Stir in the garlic, Chermoula and cayenne pepper and cook for 2 minutes
or until fragrant.
Add the capsicum, tomatoes, tomato paste, parsley, coriander and 1 cup water.
Combine well.then add lentils.
Season, partly cover with a lid, and cook over low heat for a further 20-30 minutes or until
the lentils are tender.