Lentils are pulses and contain less nutrients than fruit and vegetables, but still count as one portion per day. This is because they contain fibre, protein, minerals, vitamin B1, folic acid and iron, to name a few.
Ingredients
- 1 tablespoon of vegetable oil
- 1 small onion, finely chopped
- 1 garlic clove, crushed
- 1 carrot, finely chopped
- 1/3 butternut squash, finely diced
- 2 celery sticks, finely chopped
- 1 tablespoon curry paste
- 50g (2oz) red lentils – washed and drained
- 200g (7oz) can chopped tomatoes
- 600ml (1pint) Vegetable stock
- Salt and pepper
(Options vegetables can be switched to include potatoes, courgette, tomatoes or swede.)
 |
| Was it really that late? |
Instructions
1 Heat the oil in pan, add the onion and cook over a moderate heat for 5 minutes until softened.
2 Add the garlic, carrot, butternut squash, celery and curry paste and cook, stirring for 5 minutes.
3 Add the lentils, tomatoes and stock. Bring to the boil, reduce the heat, cover and simmer gently for 30 minutes until the lentils are tender. Add some salt and pepper.
__________
Follow us on Facebook to hear more stories about people and events across the capital.
__________
No comments:
Post a Comment