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Ingredients
- olive oil spray
- onion 1, diced
- carrot 1, peeled and diced
- celery 1 stalk, diced
- garlic 1 clove, crushed
- ground cumin 1 tsp
- ground coriander 1 tsp
- cayenne pepper ½ tsp
- tomato purée 1 tbsp
- chopped tomatoes 400g tin
- red split lentils 200g, rinsed and drained
- crusty bread to serve
Method
-
Step 1
Heat a spray of olive oil in a pan. Add the onion, carrot and celery, and fry for 5 minutes. Mix in the garlic, cumin, coriander, cayenne pepper and tomato purée and stir for a couple of minutes. Add the tomatoes and lentils with 600ml water and season. Simmer on a low heat for 20 minutes until the sauce has thickened and the lentils are cooked. Serve with toasted crusty bread.
Nutritional Information
- Kcals 203
- Carbs 35.2g
- Protein 14.1g
- Fat 1.3g
- Salt 0.2g
- Fibre 6g
