Ingredients

For the ‘Breyani’ mix 

3-4 Bay leaves 

4-6 Allspice grains 

4-6 Cloves 

1 tablespoon Cumin (whole) 

2 Star Anise 

2 tablespoons Coriander (whole grains/ground – not FINE) 

2 tablespoons of Cinnamon 

½ teaspoon Cayenne Pepper 

1 tablespoon of Turmeric 

For the stew/soup 

2 large onions

2-4 tablespoons of olive oil 

2 cups brown lentils (2 x 250 ml) 

3 litres of water 

1 can of tomato 

2 tablespoons of tomato puree 

2 large cloves of garlic, crushed or finely chopped 

2 teaspoons salt or salt to taste  

Method 

Stir-fry the mixed spices (not the garlic) in the olive oil for about a minute, then add the onions. 

Stir fry the onions for another minute and add the lentils, water, tomato and tomato puree. 

Simmer for about 45 minutes to an hour over low heat until the lentils are soft and swollen. Now stir in the garlic and salt. 

Serve/let cool and serve the next day. 

Tip 

If you struggle with poor digestion, add ½ teaspoon of ground fenugreek/asafoetida to the lentils to optimise digestion.