When the temperature drops the spices come out, and while I know that Indians enjoy spices for their cooling properties, my Western palate embraces them much more when it's cold outside. Last night, on a cold and gloomy night in Sydney, I made this delicious dish. It's 'meaty", nurturing, inexpensive, delicious and packed full of fibre. Served with brown rice and the obligatory green vegetables this healthy and hearty dish will be enjoyed by everyone.
Heat the olive oil in a pan and add the onion, garlic and spices to sauté for 2 - 3 minutes.
Add the remaining ingredients and bring to the boil. Reduce the heat to simmer, cover the pan and cook for 45 minutes until the lentils are tender.
Serve with brown rice and cooked silverbeet.
Makes 4 servings
| Prep Time: | 5 mins |
| Cooking Time: | 55 mins |
| Ready in: | 1 hr |
Suitable for: |
|
| Dinner | |
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| Nutritional Information - Per Serve | |
| Kj | 1410 kj |
| Calories | 337 kcal |
| Fat | 11.5 g |
| Saturated Fat | 1.6 g |
| Total Carbohydrate | 37.5 g |
| Total Protein | 16.5 g |
| Fibre | 12.2 g |
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