|45 ml||vegetable oil|
|2||onion — cubed|
|1||yellow pepper — cubed|
|4||tomatoes — ripe, chopped|
|2 cloves||garlic — cloves, crushed|
|2.5 ml||red chilli powder|
|5 ml||Rajah Mild & Spicy Curry Powder|
|5 ml||cumin — seeds|
|1 x 400 g||tinned tomatoes — chopped|
|1||knorr vegetable stock pot|
|salt — to taste|
|pepper — to taste|
|2 x 400 g||chickpeas — tinned, drained|
|1 x 400 g||can lentils — drained|
|fresh coriander — chopped|
|2||lemons — cut into squares|
Heat the oil in a pot and fry the onions until golden brown. Add the yellow and red peppers, and the fresh tomatoes, and cook for a further 10 minutes.
Add the garlic, all the spices and the tin of chopped tomatoes, then stir in the contents of the KNORR Vegetable Stock Pot. Season to taste with salt and pepper.
Simmer the sauce for 15 minutes, then stir in the drained chickpeas and lentils.
Cook gently for a further 5 minutes, or until the chickpeas and lentils are hot.
Tip into a serving dish, sprinkle with fresh coriander and top with the quartered lemons.