This is a doddle to make inspired by long ago holidays to Thailand. Feel free to play around with the ginger & lemon levels. We’ve kept it quite subtle.
Bake time: 200°C / 400°F / Gas 6 for 25 mins (for peppers)
3 red peppers, chopped and deseeded
1 red chilli
2 cloves garlic
70g dried split red lentils
260mls coconut milk
Handful fresh coriander
1 lemon, zest & juice
1 vegetarian and gluten free stock cube
½ litre hot water
Salt & Pepper
Roast the peppers, chilli and garlic with oil and salt & pepper at 200°C / 400°F / Gas 6 for 25 mins.
Put the lentils in a microwaveable bowl with the coconut milk. Microwave for approx. 5-6 mins until the lentils are soft
Mix the roasted peppers, chilli and garlic to the lentils and coconut milk and blitz.
Add the stock cube to the hot water and melt. Add this stock to the pepper & lentil mix and stir in the chopped coriander and lemon.