I was looking for a healthy, lentil-packed recipe that would do my dinners for a week and use up the veg I had in the fridge, and this fit perfectly. I used cauliflower instead of carrot, and didn't have vegetable stock so just added plenty of salt and some onion powder. The rest of the spices made up for my lack of stock, and this ended up being lovely! It's easy to make, with just one pot on the stove.
Also, this is really handy if you have red lentils, but don't have tinned tomatoes or coconut milk. Most red lentil recipes are curry, so this provides a slightly different flavour from the usual.
