Ingredients
- 400g uncooked red lentils
- 4 tablespoons curry powder
- 2L salt reduced vegetable stock
- 2 x 425g cans no added salt crushed tomatoes
Method
- Combine all ingredients in a medium size pot, bring to boil
- Cover, reduce heat and simmer until lentils are tender – usually only 10 to 15 minutes, stir occasionaly to prevent sticking
- Top with fresh coriander when serving if desired.
Thermomix method
- Cook on 100 degrees, speed 2 for 20 minutes
- Top with fresh coriander when serving if desired.
Nutrition information panel
| Nutrient | Per Serve | Per 100g |
| Energy | 513kJ | 214kJ |
| Protin | 9.4g | 3.9g |
| Total fat | 1.52g | 0.6g |
| Saturated fat | 0.25g | 0.11g |
| Carbohydrate | 15.7g | 6.5g |
| Sugars | 2.8g | 1.2g |
| Dietary Fibre | 5.6g | 2.3g |
| Sodium | 408mg | 170mg |
