Red Lentil & Sweetcorn Stew
When you want a quick Indian curry-style dish with minimum fuss, this is a definite winner. And packed with fibre and plant protein you are feeding your body really well with this dish.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
- 1 tsp vegetable oil
- 100 g dried red lentils
- 225 ml water
- 2 tbsp tomato puree
- 1 small can sweetcorn in water drained
- 0.5 onion chopped
- 1 clove garlic crushed
- 1 tsp curry powder
- salt to taste
- 2 tsp nutritional yeast flakes
In a saucepan, heat 1 tsp oil and gently fry the onions and garlic until transparent.
Add the lentils, curry powder, water, tomato puree and bring to the boil.
Turn down the heat and simmer for approximately 25 minutes, stirring frequently, until the lentils are soft.
Add the drained sweetcorn kernels and heat through.
Finish off by stirring in the nutritional yeast flakes.
Serve with rice, roti bread or on its own and top with a dollop of coconut yogurt.
Adjust the consistency by adding more water if you want this to be a soup rather than a stew.
And if you are really pushed for time you can use a can of lentils for this - just drain and add.