Lentil Masala from WHOLE: Bowl Food for Balance by Melissa Delport

Ingredients

• 4 cups vegetable stock
• 2 tablespoons coconut oil
• 1 cup uncooked brown lentils
• 2 cloves garlic, minced
• ½ cup rolled oats
• 1 brown onion, chopped
• 1 cup grated carrots
• 2 teaspoons dried oregano
• 1 large egg
• 1 brown onion
• 3 cloves garlic, peeled
• 1 handful fresh flat-leaf parsley
• 6 fresh basil leaves
• 1½ tablespoons tomato paste
• 6 tablespoons finely grated parmesan cheese (optional)
• ½ tablespoon turmeric
• ½ tablespoon ground cumin
• ½ tablespoon ground cloves
• 1 teaspoon salt
• 3 cm piece fresh ginger
• 1½ tablespoons garam masala
• 1 red or green chilli
• 1 cup vegetable stock
• 1½ cups tomato passata
• 1 cup uncooked wild rice
• 400 millilitres coconut milk
• 1 handful fresh coriander, chopped
• 2 teaspoons cayenne pepper
• juice of ½ lemon
• 40 grams raw almonds