This veggie stew is healthy, nutritious and easy to make – and looks gorgeous, with its vibrant orange colour and green garnish
- 500g (1lb 2oz) red lentils
- 2 potatoes, peel and cubed
- 2 onions, finely chopped
- 3 tbsp vegetable oil
- 1 - 2 garlic cloves, crushed
- 2 large tomatoes, roughly chopped
- 1 tsp turmeric (optional)
- 1 sprig fresh coriander, roughly chopped
- Salt and pepper to taste (don't add seasoning to baby's portion if cooking for a family meal)
Rinse the lentils until the water runs clear, then drain.
Put the lentils in a large pan, add enough boiling water to cover by 1 cm (½ in) and bring to the boil. Reduce the heat to low and simmer for about a minute then add the potato and half the chopped onion and cover with the lid. Simmer for about 15 minutes, or until the lentils are soft and mushy and the potato is cooked. Season to taste.
Heat the oil in a deep pan and fry the remaining onion with the garlic until the onion softens.
Pour in 200ml (7 fl oz) boiling water and stir in the chopped tomatoes and the turmeric. Cook over a medium heat until the water reduces and the mixture thickens. Season to taste and set aside.
Whip the lentils and potato mixture for a minute or so using a manual or electric hand whisk. Combine well with the tomato mixture then remove the pan from the fire. Check the seasoning. Garnish with a generous sprinkling of chopped coriander. Serve with rice or warm pitta bread.
Top tip for making Red lentil stew
Experiment with different herbs and spices to vary this recipe.