This dish is a cross between a stew and a soup as there isn't much liquid. It's vegan, super tasty and made with love, so satisfying! I recommend it served with greek yoghurt and mint or if you want to keep it vegan, coconut yoghurt though its just as good on its own.
This was my go-to dish years ago and recently pulled out my cookbooks again and remembered why I loved it so much which is why I wanted to share it with you.
Ingredients: Red lentils, sweet potato, red capsicum, vegetable stock, ginger, garlic, onion, madras curry powder, turmeric, cumin, coconut oil
Reheating: Defrost in fridge overnight and reheat in microwave or stovetop until warmed through.