Aka 'Shorbat Adas'
Ok, so I'm really going to town with the name of this given that it was inspired by a Middle Eastern recipe, and I just chucked some Spanish fideua in for bulk.
I really can't deny that it's a blooming marvellous and quick vegan eat though, so I thought I had best share the recipe and let you get on with it.
For all those attempting Veganuary, may these lentils be with you.
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INGREDIENTS
250g yellow split peas
100g fideua (aka vermicelli)
1 white onion, finely chopped
2 cloves garlic, finely chopped
Splash of olive oil
1 tsp cumin
1 tsp turmeric
1 bay leaf
Vegetable stock to cover
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METHOD
Heat oil on medium-high heat
Add onion and garlic and cook until translucent
Add spices (inc.bay leaf), 1 minute
Add lentils, 1 minute
Cover with stock, bring to boil, turn down to a simmer and leave to cook for 40-mins, topping up with water if needed
During the last three minutes, add fideua until cooked through
Serve with fresh lemon juice, seasoning and fresh coriander.
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