INGREDIENTS

1 cup dried split red lentils, rinsed

2 cups vegan stock (vegetable or beef powder stock)

2 teaspoons coconut oil (or canola oil) for frying

1 red onion, chopped

1 garlic clove, minced

3 teaspoons Pesto Princess Charmoula paste

1/2 teaspoon ground turmeric

2 teaspoons ground cumin

1 teaspoon ground coriander

330g white button mushrooms, sliced

2 carrots, peeled and grated

1 teaspoon ground onion powder

1 teaspoon ground garlic powder

2 teaspoons Pesto Princess Charmoula paste

2 tablespoons soy sauce

1/4 – 1/2 teaspoon chili flakes (optional)

2 cups coconut milk

1 tablespoon lemon juice

Salt and pepper to taste

Fresh coriander

Pesto Princess Coriander and Chilli pesto

INSTRUCTIONS

Rinse the lentils until the water runs clear using a sieve. Set aside.

Heat the coconut oil in a non-stick pot.

Add the onion and fry until translucent. Add a tablespoon of hot water if needed.

Add the garlic and fry until brown and fragrant.

Add the Pesto Princess Charmoula paste, cumin, coriander, and turmeric and mix to coat all of the onion and

garlic.

Add the sliced mushrooms and fry until soft, add a tablespoon of hot water if needed.

Add the grated carrots and mix through.

Transfer the rinsed and drained lentils to the pot along with the two cups of stock.

Place lid on the pot and simmer over low heat.

When almost all of the water has absorbed, add the coconut milk, garlic powder, onion powder, soy sauce,

lemon juice, chilli flakes, and extra Pesto Princess Charmoula paste. Stir the ingredient well.

Return the lid to the pot and simmer further until the lentils are cooked soft. Stir occasionally.

Season with salt and pepper to taste and garnish with fresh coriander.

Serve with rice, naan or rotis and a dollop of Pesto Princess Coriander & Chilli pesto