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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A nice warming lentil dish; good as a side with sliced hard-boiled egg to garnish or as a main. A tasty, low-fat meal at only at 322 kcals it’s good for those watching their weight and with some nice fruit or yoghurt to follow makes a satisfying meal. It’s easily adapted for others with heartier appetites too – toss in some toasted cashews and/or serve with wedges of hard-boiled egg. Ingredients:
300 g red lentils |
30 ml butter |
1 small onion, chopped finely |
1 garlic clove, crushed |
1/2 teaspoon ground cumin |
1/2 teaspoon ground coriander |
1/4 teaspoon ground turmeric |
1/4 teaspoon cayenne pepper |
1/2 chicken stock cube |
1 tablespoon parsley, chopped (or more if liked, flat leaf or curly) |
Directions:
1. Place the lentils in a large saucepan of boiling water (adding stock at this stage could make the lentils too hard and unpalatable) and cook until just tender, then drain.
2. Meanwhile, melt half the butter in a large frying and cook the onion, garlic and spices together until the onion is transparent and soft.
3. Add the lentils, the crumbled stock cubes and the remaining butter to the onion. Combine well and cook until heated through.
4. Remove from the heat, stir in the parsley and serve.
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