1 onion, finely diced
2 tbsp olive, camellia OR
safflower oil
2 garlic cloves, crushed
2 tsp ginger, grated
½ cup celery, diced
1 tbsp each ground cumin, turmeric
and garam masala
1 cup split brown OR yellow lentils
OR mung dahl
500 ml vegetable stock
1 bay leaf
2 tsp sea salt, or to taste, tamari
1 cup coriander leaves, to garnish
1 lemon, quartered, to serve


In a large pot, sauté the onion in the oil until soft and translucent, about 2 minutes. Add the garlic, ginger and celery and cook gently for another minute.

Add the spices and stir together. The spices will start to stick to the pot. This is good but you may need to add a little water to prevent them from burning.

Stir the lentils through the spice mixture and then add the stock and a bay leaf to the pot. Bring to the boil then reduce to a simmer and cook for about 20 to 30 minutes or until the lentils are soft.

Season with the salt if needed and garnish with the coriander leaves. Serve with lemon wedges.

Credits: 'Eating for the Seasons' by Janella Purcell

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