1 tablespoon olive oil
1 teaspoon yellow mustard seeds
1 onion, chopped
2 garlic cloves, crushed
1 tablespoon finely grated fresh ginger
2 teaspoons cumin seeds
1 tablespoon ground coriander
1/2 teaspoon ground turmeric
2 teaspoons sambal oelek
820g / 1lb 13 oz tinned lentils, drained and rinsed
1 medium celeriac, peeled and cut into 2cm / 3/4 in chunks
2 carrots, peeled and cut into 2cm / 3/4 in chunks
1 handful mint, coarsely chopped if large
naan bread to serve
Method:
Heat the olive oil in a large non aluminium saucepan over low heat and add the mustard seeds.
When they start to pop, add the onion, garlic and ginger. Fry for 4-5 minutes, stirring often. Add
the cumin seeds, ground coriander, turmeric and sambal oelek, increase the heat and fry for 1
minute.
Add the celeriac and carrot and stir to coat. Add 750ml / 26 fl oz hot water and bring to the
boil. Reduce the heat and simmer for 10-15 minutes or until the vegetables are tender and most of
the liquid has been absorbed. Add the lentils and cook for 2 minutes. Season with salt, to taste,
stir through the mint and serve with naan.
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