Banh Xeo – Vietnamese Crepes
Vietnamese
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Vegetarian, Low Fat
2 onions, diced
4 garlic cloves, chopped
2 tsp turmeric
2 tsp cumin
½ tsp cinnamon
2 red chillies, de-seeded and sliced
400g tinned tomatoes
1.3 litres vegetable stock
175g lentils
2 carrots, chopped into small chunks
2 sweet potatoes, chopped into small chunks
5 celery sticks, chopped into small chunks
1 handful of chopped coriander
1 lemon, sliced into quarters for serving
2 tbsp cooking oil
In a large saucepan, heat the cooking oil over a medium heat. Add the onions and garlic and cook for around 5 minutes until soft.
Add the turmeric, cumin, cinnamon and chillies, and stir.
Add the tinned tomatoes and mash with the spoon to make sure any large chunks are broken down.
Add the vegetable stock, lentils, carrots, sweet potato and celery, and stir well. Bring to the boil.
Once boiling, cover with a lid and lower the heat to simmer for 30 minutes.
After 30 minutes, check that the vegetables are tender and the lentils are cooked through (you may have to keep cooking uncovered for a further 10 minutes).
Add in the chopped coriander, stir and remove from the flame.
Serve with a squeeze of lemon juice on top.
