Ingredients
- 250g dried red lentils
- 1tbsp vegetable oil
- 3 ripe tomatoes - roughly chopped
- 2 carrots - peeled and diced
- 5cm piece of ginger - peeled and grated
- 2tsp turmeric
- 2tsp garam masala
- 1/2 white cabbage - shredded
- 700ml vegetable stock
- 400g (1 can) chickpeas, drained and rinsed - to serve
- 10g fresh coriander leaves - to serve
- 1tsp yellow mustard seeds - to serve
- 4tbsp low fat (plant-based) yogurt - to serve
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