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Tomato & Lentil Curry

April 1, 2019




Star of the Show:  Lentils

Not only are lentils a complex carbohydrate, rich in soluble fibre but they are also a great protein source if you are vegetarian or vegan or if you are looking at cutting down your meat intake.  They are a great source of iron and adding tomatoes ,which are rich in vitamin C, makes sure that the iron is absorbed.




Ingredients: (Serves 2-3 )

  • 1/2 cup of red lentils, rinsed and drained

  • 1 x 400gm can tinned chopped tomatoes

  • 1 onion, sliced

  • 2 garlic cloves, crushed

  • 1/2 litre vegetable stock/broth


For the curry paste:

  • 1/2 onion

  • 1 handful coriander 

  • 2 garlic cloves, crushed

  • 1tbsp tomato paste/puree

  • 1 tsp ground coriander

  • 1tsp ground cumin

  • 2tsp paprika

  • 1 tsp crushed chillies

  • 1 tsp garam masala

  • 1tbsp olive oil



1. Place the curry paste ingredients into a blender and blitz

2. Lightly fry the onion and garlic for about 5 minutes until soft and translucent

3. Add the curry paste and fry for another 1-2 minutes

4. Add the lentils, stock and tomatoes and bring to the boil. 

5. Simmer for 18-20 minutes until the lentils are cooked through. You may need to add some more water to the pan so keep an eye on the curry!

6. Serve with spinach and brown rice and a good dollop of Greek Yogurt







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