250g red lentils 2 pints cold water or vegetable/ chicken stock (see recipes on page 58) 1 medium sized white onion, chopped 3 garlic cloves, chopped 1½ tsps cumin ½ tsp ground coriander ½ tsp paprika 1 bay leaf 3 medium carrots, peeled and diced 1 red pepper, diced 2 small red onions, finely sliced juice of half a lemon ¼ teaspoon black pepper
SERVES 4
PER SERVING: 224 Calories 34g Carbs 13g Protein 4g Fat
In a large saucepan set over high heat, bring lentils and stock/water to a boil.
Stir in white onion, garlic, spices and bay leaf. Reduce heat to medium/low.
Cover and simmer for 5 minutes.
Stir in the carrots and red pepper, cover and simmer for around 15 minutes until the carrots are tender.
Stir in red onion, lemon juice and black pepper.
Cook for a further 10 minutes then serve.
Store any leftovers in an airtight container and refrigerate for up to 3 days or freeze on same day.