Ingredients
- Puy lentils 250g ready-to-eat pouch
- cumin seeds 1 tsp
- mild curry powder 1 tsp
- hot chilli powder a pinch
- vegetable oil 2 tsp
- puffed rice 50g
- cucumber ½, cut into chunks
- coriander a small bunch, roughly chopped
- mint ½ a small bunch, leaves picked and torn
- red onion 1 small, finely chopped
- pomegranate seeds 100-110g
- natural yogurt 150ml, to serve
FOR THE DRESSING
- tamarind paste 1 tbsp
- soft light brown sugar 2 tsp
- lemon juice 3 tbsp
- ginger paste or fresh grated ginger 1 tsp
- vegetable oil or rapeseed oil 1 tbsp
Method
-
Step 1
Heat the lentil pouch following pack instructions. Spread over a platter to cool a little, and fluff-up with a fork.
-
Step 2
Toast the cumin seeds in a dry frying pan for a minute or two or until fragrant, then tip into a medium bowl. Add all of the dressing ingredients with some seasoning and whisk everything together.
-
Step 3
Put the curry and chilli powder in the dry frying pan, toast for 10 seconds, then add the oil and puffed rice. Cook over a lowmedium heat until the rice is covered in the spices and lightly toasted. Cool on a plate.
-
Step 4
Stir the dressing through the lentils, then fold through the cucumber chunks with the herbs, most of the red onion and most of the pomegranate seeds. Just before you eat, toss through the spiced puffed rice. Scatter the remaining onion and pomegranate seeds over the top, and eat with drizzles of yogurt.
Nutritional Information
- Kcals 698
- Fat 18.8g
- Saturates 3.2g
- Carbs 98.1g
- Sugars 24.1g
- Fibre 16.8g
- Protein 25.8g
- Salt 2.5g
