HOW TO USE
Pumpkin and Red Lentil Curry:
Fry onions and 1/2 chopped butter pumpkin until golden.
Add red curry paste, cook 1 minute.
Mix in 1 cup coconut cream, lentils and 2 cups water.
Boil, reduce to a simmer until cooked.
Stir in fish sauce and vegetables.
Cook until tender.
Serve on rice or couscous, try gluten-free Millet Couscous for a great alternative to rice.
Cook 200g split red lentils
Toss cooked buckwheat soba noodles with the cooked split red lentils.
Add sliced leek and broccoli.
Dress with olive oil mixed with garlic and ginger.
Serve with a squeeze of lime for a light summer meal
Red Lentil Dhal:
Bring 250 g lentils to boil, reduce heat.
Add fresh ginger and turmeric powder.
Cook to tender.
Fry spices - cumin, coriander, cayenne, salt.
Serve with fresh coriander garnish.