Rinse the lentils in cold water and set aside.
Heat the oil in a large non stick saucepan and saute the onion and garlic until softened but not brown. Roast the cumin, coriander, mustard seeds and cloves in a dry frying pan until they start to pop. Grind the seeds with a pestle and mortar or in a spice grinder. Add the ground spices to the onion and garlic and stir for 2 minutes. Add the tomatoes, sweet potato, stock and lentils. Bring to the boil before covering the pan, reducing the heat to simmer for 1 hour.
Serve with chopped coriander and yoghurt.
Makes 6 servings
| Prep Time: | 15 mins |
| Cooking Time: | 70 mins |
| Ready in: | 75 mins |
Suitable for: |
|
| Dinner, Lunch, Soup | |
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| Nutritional Information - Per Serve | |
| Kj | 1175 kj |
| Calories | 281 kcal |
| Fat | 3.7 g |
| Saturated Fat | 0.3 g |
| Total Carbohydrate | 42.1 g |
| Total Protein | 17.3 g |
| Fibre | 8.7 g |
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