Not the best-looking dish in the world, but this is really tasty, filling, and warm. The apple gives it a nice sweetness that can be counterbalanced by the spices and pepper you add. However, feel free to leave them out if you don’t feel that fruit has a place in a main meal (which is, however, a ridiculous point of view).
2 tbsp oil
1 onion, chopped
2 celery stalks, chopped
2 medium apples, chopped (tart ones like Granny Smiths work well)
2 tbsp ginger, grated
400g tinned tomatoes
2 cups red lentils
750ml chicken or vegetable stock
Yoghurt and rice to serve
- Heat the oil in a large pot over medium heat. Add the onions, ginger, celery, apples, and a large pinch of salt and cook until all are softened, about 8-10 minutes.
- Add the curry powder and cook until fragrant, about 30 seconds. Add the lentils, tomatoes, and broth and bring to a boil.
- Cover, reduce heat to medium-low, and simmer for about 20 minutes, until lentils are soft and falling apart. Add water if necessary if the lentils become too dry. Season to taste with salt and pepper.
- Meanwhile, cook the rice however you normally cook rice.