So many people screw up their noses with distaste at the mention of lentils yet most are pleasantly surprised when they finally sit down to eat them. Lentils are versatile and can be made into many things. They are highly nutritious, easier to digest than most other legumes, high in fibre, have a low GI and, in this recipe, taste amazing.
Chop the onions and capsicum finely.
Heat the olive oil in a medium size sauce pan. Add the onion, pepper, garlic, ginger and spices and sauté for 3 - 4 minutes. Add the lentils bay leaves, water and vegetable stock. Bring to the boil. Reduce the heat and simmer partially covered for 40 minutes until the lentils are tender and most of the liquid is absorbed.
This dish is lovely served with brown rice, barley or quinoa and cooling raita.(see recipe list)
Serves 4 (or 2 with the leftovers used to make spicy lentil rolls)
Note: Unlike most legumes which must be soaked overnight, lentils can be rinsed and cooked immediately.
Makes 4 servings
| Prep Time: | 10 mins |
| Cooking Time: | 45 mins |
| Ready in: | 55 mins |
Suitable for: |
|
| Dinner, Lunch | |
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| Nutritional Information - Per Serve | |
| Kj | 1199 kj |
| Calories | 287 kcal |
| Fat | 6.4 g |
| Saturated Fat | 0.9 g |
| Total Carbohydrate | 35.4 g |
| Total Protein | 18.5 g |
| Fibre | 10.7 g |
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