This is one to treat your family to or wow your dinner guests with – beautiful served with yellow rice and a gorgeous green salad of your liking or some roasted broccoli and lemon – nom nom!
RECIPE DETAILS
36 minutes
9
All JasonShonBennett.com recipes are made from 100% plant-based wholefoods. All are animal-free, dairy-free, vegetarian and vegan. They are also gluten-free (except for the occasional recipes containing jumbo rolled oats).
INGREDIENTS
• 1 Tbsp olive oil
• 1 large onion, finely chopped
• 2 – 4 garlic cloves, finely chopped
• 1 heaped tsp ground cumin
• 1 heaped tsp ground coriander
• 1 heaped tsp ground turmeric
• 1⁄2 tsp chill paste, flakes or powder (optional)
• 400g chopped organic tomatoes
• 800 mL of vegetable stock (including 1 tsp Rapunzel stock)
• 1 cup split red lentils, rinsed
• 400g can organic chickpeas, rinsed and drained
½ cup coconut cream (optional)
• Fresh coriander to garnish
• Freshly cooked quinoa or brown/yellow rice to serve on
Cashew Ginger Yoghurt
Ingredients:
• 1⁄2 cup of raw cashews
• 1 chopped garlic clove (optional)
• 1- 2 tsp grated ginger
• 1-2 lemons juice and rind of
• 1⁄2 tbsp Manuka honey
• 1⁄4 cup water as needed
PREPARATION
Chickpea and Lentil Fusion with Cashew Ginger Yoghurt
1. Make the cashew ginger yoghurt and refrigerate to chill.
2. Next, fry the onion and garlic in oil on medium heat for 5 – 10 minutes until soft and golden. Add coriander, cumin turmeric and chilli paste/flakes and stir for 2-3 minutes.
3. Add tomatoes, stock and lentils and optional coconut cream, bring to boil and then turn down to simmer for 20 – 30 mins or until the dahl thickens.
4. Add the chick peas and cook for 5 more minutes until the chickpeas are warmed through.
5. Serve on a bed of freshly cooked quinoa, sprinkled with plenty of coriander and drizzled with cashew ginger yoghurt.
Cashew Ginger Yoghurt
1.Soak cashews overnight
2. Rinse and blend in your food processor with ginger, juice and
rind of the lemons, and water.
3. Blend until smooth and add more water where required.
