8 ounces lentils (soaked as per packet instructions)
600 ml gluten free stock
1/2 teaspoon turmeric
1 ounce olive oil
1 onion (chopped)
1 yellow pepper (chopped)
3 garlic cloves (whole but peeled)
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1. Put the lentils, turmeric and stock in a saucepan and bring it to the boil. Then reduce the heat and simmer, uncovered, for 20 minutes. Most of the liquid should be absorbed.
2. In the meantime, melt the margarine in a saucepan and add the onion, yellow pepper, garlic, chilli powder, cumin, salt and pepper to taste. Fry until the onion is soft and starting to brown.
3. Take out the garlic and add the cooked lentils. Reduce the heat and simmer gently for about 5 minutes or so.