On a roll with my red lentils currently, mind you I had bought them in bulk previously so I do have a lot! This time I made them into a simple soup, and it was really simple, so you have no excuses at all, using ginger and chilli to support Michaels road to recovery from his flu, with the addition of extra minerals from the seaweed. Whilst I had him eating this, he was busy making a sausage sandwich for his second course so it’s not always plain sailing!
1/2 a green chilli medium heat, finely chopped, then go and wash your hands whilst keeping them away from your eyes!
1 small onion chopped
1 pinch of hijiki
2cm of root ginger chopped finely
125g red lentils
1.5 pints of vegetable stock, I used an organic stock cube
Heat the oil in the pan, then add the onion, cook until translucent, then add the ginger, and chilli, lentils and lastly the stock. Mix up and then bring to the boil, lowering to a simmer, and put a lid on the pan and allow to cook for about 30 minutes.