Hello #LoyalRoyals
Want to cook a healthy, plant-based supper tonight in record speed with just one pan? Enter our hearty recipe for Lentil & Chickpea Curry.
By using our Pesto Princess Red Lentil Soup as a base, this one-pan wonder gets a head-start. We bulked it up with sweet potato and chickpeas, but any veggies or pulses you have on hand will work.
The perfect supper for a chilly weeknight.💚
HRH Kathleen
You’ll need
4 Tbsp olive oil
1 small sweet potato, cut into chunks
1 pepper, cut into chunks
2 garlic cloves, smashed
1 tsp smoked paprika
2 sachets Pesto Princess Red Lentil Soup*
1 tin (410 g) lentils
1 tin (410 g) chickpeas
1 jar Pesto Princess Coriander & Chilli Pesto
Crusty bread or couscous, yoghurt, and mint to serve
* You can find our soups in top SPAR and Wellness Warehouse stores in the Western Cape. For every sachet you buy, we donate a meal to someone in need via the Ladles of Love soup kitchens.
How to
1. Heat a little olive oil in a heavy-based pan and fry the sweet potato and pepper chunks until slightly charred and soft. Add the garlic and paprika and stir through.
2. Add one sachet of Pesto Princess Red Lentil Soup, the tinned lentils, and chickpeas. Heat through and add more soup to reach the desired consistency. Season to taste with salt and pepper.
3. Serve with generous dollops of Pesto Princess Coriander & Chilli Pesto, crusty bread or couscous, a dollop of yoghurt and fresh mint.
Serves 4.
Photography by Michelle Parkin.
Recipes and styling by Aletta Lintvelt.
Food Assistant: Maya Miller.
Made this for my family – a hit – thank you.
Oh wow! Thank you, Chris. This has made our day 🙂