Recipe courtesy of Irresistibles for the Irritable by Sue Shepherd.
1 cup (200g) red lentils (canned lentils can be used to save time)
1 tbsp olive oil
4 medium (560g) tomatoes, chopped
2 medium (240g) carrots, diced
1 small (100g) zucchini, grated
3 cloves garlic, crushed
2 tsp ground cumin
2 tsp ground coriander
1 tsp paprika
2 tsp ground tumeric
1 tsp brown sugar
1/2 cup fresh parsley, finely chopped
freshly ground black pepper to taste
Nutrition Information (per serve)
|Energy||692.3 kJ (165 calories)|
- Add lentils to a large saucepan of boiling water. Reduce heat to low, simmer uncovered, for 8 to 10 minutes or until the lentils are just tender. Drain.
- Heat olive oil in a large frying pan over medium-low heat and saute tomatoes, carrot, zucchini, garlic, cumin, coriander, paprika tumeric and sugar.
- Cook simmering for approximately 10 minutes.
- Stir in lentils, parsley and pepper. Heat through and serve.
Want more tips to feel fabulous? Sign up to our Smart Eating newsletter today!