Ingredients for about 6-8 portions, adjust seasoning to taste:
– Lately I’ve been doubling up on the paprika, also a pinch of thyme and a couple of bay leaves don’t go amiss if you like those, but it works either way.
- 8oz 227g red split lentils
- 2 x 10oz tins chopped plum tomatoes
- 4 medium potatoes, peeled
- 2 large carrots
- 1 large or 2 small onions chopped finely
- 2-3 cloves garlic peeled and chopped
- 1 level teaspoon hot smoked paprika
- 1 level teaspoon sweet paprika
- A good twist of ground black pepper
- 1 vegetable stock cube
- 2 tablespoons oil (I used kalamata olive from aldi)
I used two pans for convenience, but you could drain the veg then fry the onions in the same one, you’ll want a sieve for the lentils and something to stir with.
Soak lentils for a couple of hours then rinse thoroughly.
Cut carrots into pieces and boil for 5 minutes, peel potatoes, add to pan and boil another 10 minutes or so until they start to soften.
Remove the carrots and spuds from boiling water with fork and crush with a blunt instrument. Put lentils in the veg water, bring back to boil and simmer for 10 minutes.
In the other pan, lightly fry the chopped onions and garlic in oil until just golden.
Mix together fried onions, garlic, potato and carrot, add paprika and black pepper, stir for 2 minutes on low heat, add tomatoes and cooked lentils, bring back to low simmer, crumble in the stock cube and stir in some of the cooking water to give the desired consistency.
Keep it bubbling gently on low heat stirring all the while until smooth enough to your taste (about 15 minutes for me). Even better heated up next day.