Feeds 6 people
In a mixer place all of the above: carrots, celery, spring onions, garlic, spring onion and press pulse. I find it is easier to use the mixer than to sit and chop everything one by one.
In a large pan or pot place a enough olive oil to cover the bottom of the pan or pot. Once the oil gets hot
add the chopped veggies and cook for about 5 minutes or maybe more.
Then add water to the lentils and place them in the veggie mix with all the water plus 4 cups of hot water.
Add the ginger, Lemon Grass Ginger Coriander chilli from Gourmet Garden, and garlic salt. Stir.
At this time you may add any other spice of your choice- cumin, pepper, fresh coriander are great additions.
You will have to taste it to see if you need salt. I am making it a point not to have much salt in the foods I cook.
Stir and cook at a low temperature. You will notice the lentils take a while to cook and you don't want to add a lot of water at once as you may over cook them and not realize it. So I find that it is easier to just keep checking the lentils and tasting them to see if they are cooked. If the water is drying up add the other cups of water while the lentils are cooking. Make sure it is boiling water so you don't delay the cooking time.
I like my lentils dry that is why I add the water slowly. If you like them to have more of a soup consitsency then you don't have to worry about adding too much water at once.
My lentils took about 1 hour to cook. Brown lentils might take less time to cook. I have not found legumes to be reliable in cooking time and it might vary also on the kind of lentil you use.
I hope you enjoy this recipe it is very simple and very good for you. xxx