“Showing just how great lentils can be, this dish is always a winner. Here, we’re teaming lentils with loads of vibrant fresh veg – try carrots, potatoes, cauliflower, aubergine and more – for extra goodness. It’s delicious on its own mopped up with bread, or enjoy it with fluffy rice. ”
Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
Peel (or trim) and roughly chop the alliums. Peel the garlic and finely chop.
Scrub or peel the veg, then chop into 2cm chunks.
Place a pan large enough to hold all the ingredients on a medium heat with the oil.
Add the alliums, cook for 4 to 5 minutes until they start to soften, then add the garlic and cook for a further 4 minutes, or until golden, stirring frequently.
Tip in the hard and root veg (if using), cook for 15 minutes or until golden and softened, then add the Mediterranean veg (if using) and cook for 10 minutes more.
Rinse the lentils, then add to the pan along with the curry base sauce and 600ml water. Cover, then reduce the heat and simmer gently for 45 minutes to 1 hour, or until the lentils are soft and creamy.
Season to taste with sea salt and black pepper.
If using tinned lentils, double the quantity and halve the water. Drain before using.