Turkish Red Pepper and Walnut Curry-Spiced Stew

Ingredients

• 400 g jarred roasted red peppers
• 120 g walnut halves
• 400 g tinned chopped tomatoes
• 400 g tinned green lentils
• 2 onion
• 4 clove garlic cloves
• 2 tsp Turkish red pepper flakes (pul biber)
• 2 tsp ground cumin
• 2 tbsp pomegranate molasses
• 3 tbsp olive oil

Method

1. 1

   Roughly chop the walnuts and toast in a dry pan for 3 minutes until fragrant. Set aside.

2. 2

   Heat olive oil in a large pan. Fry the sliced onions for 10 minutes until golden. Add the garlic, pul biber, and cumin and cook for 2 minutes.

3. 3

   Drain and roughly chop the roasted peppers, then add to the pan with the chopped tomatoes. Simmer for 10 minutes.

4. 4

   Drain and rinse the lentils, add to the pan with the pomegranate molasses, and stir well.

5. 5

   Simmer for a further 8 minutes until thick and glossy. Season generously with salt.

6. 6

   Scatter over the toasted walnuts and serve with flatbread, bulgar wheat, or yoghurt on the side.