20 Minute Tempeh Dal

• 1 pack of our Curry Pieces
• 1 Tsp of cumin seeds

• 250g red lentils
• 800 ml water
• 1 Tsp of turmeric
• 1 Tsp of garam masala
• 2 Tbsp flat leaf parsley
• Salt & Pepper

Garnish

• Flat leaf parsley
• Plain or coconut yoghurt
• 1 Fresh Chilli
• Crispy Fried Onions

1. Add cold water (800ml) to a medium saucepan containing the red lentils. Set to a medium - high heat. Once the water comes to a rolling boil, reduce to a low heat and simmer for 18 minutes until the desired consistency is achieved. Skim off any foam from the lentils and continuously stir every 2 - 3 minutes. Once the foam has been removed, add the garam masala and turmeric powders.
2. 4 - 5 minutes before the dal is ready to be plated, place a frying pan on a medium heat with a tbsp of vegetable oil before adding the tempeh pieces and cumin seeds. Saute until the tempeh is crispy and heated through.
3. Roughly chop the flat leaf parsley and add to the dal along with the tempeh. Season with salt & pepper before plating.
4. Using crispy fried onions, a plant based yoghurt, some chilli and a little more parsley to garnish the dish before serving.