Ingredients:
150g red split lentils
1 large onion
3 cloves of garlic
1 tbsp tomato puree
2 tsp cumin
2 tsp turmeric
Add the tin of peeled plum tomatoes and a veggie stock cube (read the packet to see how much water needs adding) and let this simmer away. nt), stir constantly and top up with dashes of water if the onions start to stick.
2 tsp garam masala
Chilli powder (as much or as little as you like)
1 x 400ml tin of peeled plum tomatoes
1 veggie stock cube
1 whole cauliflower
200g frozen peas
1 x 400ml light coconut milk
Olive oil
Method: serves 4
Rinse the lentils and add to 500ml of boiling water then turn down to a simmer and let cook for 20 minutes. (See the 'Loving Lentils' blog post for tips on how to cook lentils).
Finely dice the onion and garlic and fry in 1 tbsp olive oil (or whatever oil you wish for example, fry light to reduce the fat content), stir constantly and top up with dashes of water if the onions start to stick.
Once the onions have slightly softened turn heat down to medium and add the tomato puree and all the spices, continue to add little dashes of water where necessary.
Add tin of peeled plum tomatoes and a veggie stock cube (read the packet to see how much water needs adding) and let this simmer away.
Add the lentils to the mixture when they are done. Leave this to simmer on a low heat (remember the longer you leave it the more the flavour develops) until 10 minutes before you are ready to eat when you should add the cauliflower and coconut milk and stir. 2 minutes before serving add the peas.
This is one of my favourites for dinner at uni to meal prep for the week as it is even more delicious the next day.
Nutritional Value: using 'verywellfit'
Calories: 330
Carbohydrates: 53.8g
Protein: 20g
Fat: 5.8g
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