Another great dish for meat free meals. Taken from “Fuss -free Suppers ” co authored with Elinor Storkey and published by Penguin Random House Struik. So quick and easy to prepare and you won’t even miss the meat.
30 ml olive oil
2 red onions, chopped
10ml chopped garlic
15-20ml mild curry powder
2 slices of brown bread, soaked in water to cover for 10 minutes
2x400g tins of organic lentil, drained and rinsed
15ml white wine vinegar
15ml apricot jam
Salt and black pepper to taste
6-8 bay leaves
A few flaked almonds
Heat the oil in a large frying pan and over a gentle heat fry the onions until soft . Add the garlic and cook for a minute. Add the curry powder and cook until fragrant about a minute.
Add the lentils and stir well
Squeeze the excess water from the bread and add add to the lentils with the vinegar and jam . Mix well and season to taste with salt and pepper.
Spoon the mixture into an ovenproof dish and smooth the top.
Preheat the oven to 170C
Topping: Beat together the eggs, buttermilk and turmeric . Season well.
Pour this over the lentil mixture. Spike with the bay leaves and scatter over a handful of almonds .
Bake for 20-30 minutes until the topping is set. Serve with yellow rice and chutney .