1 1/2 tablespoons olive oil |
1 large carrot (coarsely grated) |
1 celery rib (finely chopped) |
1 large zucchini (coarsely grated) |
90 g cauliflower (finely chopped) |
1 garlic clove (minced) |
1 1/2 teaspoons curry powder |
115 g dried red lentils (1/2 cup rinsed and drained) |
250 ml low-fat milk (1 cup) |
80 ml vegetable stock (salt-reduced 1/3 cup) |
3 slices bread (low-gi processed into crumbs) |
1 egg (50g lightly whisked) |
90 g salad leaves (mixed 6 cups) |
4 tomatoes (egg or romas quartered) |
2 tablespoons low-fat yogurt (natural greek style) |
1 tablespoon mango chutney |