Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 250grams red lentils, rinsed
- 5tablespoons olive oil
- 25grams butter
- 1 onion, finely chopped
- 1 eggplants, cut into 1 cm cubes
- 1 clove garlic, finely chopped
- 1tablespoons curry powder
- 1 1/2tablespoons parsley, chopped (save 1/2 tbs to garnish)
- 12 cleaned king scallops, corals removed
- 4tablespoons fat-free Greek yogurt
- 1 pinch salt
- 1 pinch pepper
Nutrition per serving
2100kJ / 502Cal
2100 Kilojoules or 502 Calories
24% of daily energy intake*
Protein
23.4grams
Fat
29.0grams
Carbs
32.0grams
Sugars
4.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Cook the lentils in a saucepan of boiling water according to the packet instructions. Drain well.
Step 2 of 4
Meanwhile, heat 1 tablespoon of the oil and the butter in a frying pan over a medium heat, add the onion and cook slowly for 10 minutes or until golden brown. Remove with a slotted spoon to a plate and turn the heat up to high. Add another 2 tablespoons of the oil to the pan and fry the eggplant in batches until coloured and softened.
Step 3 of 4
Return the onion to the pan with the garlic, curry powder and cooked lentils and fry for a further minute to warm through. Season with salt and pepper and stir in the parsley.
Step 4 of 4
Heat a frying pan over a high heat, then add the remaining 2 tablespoons of oil. Season the scallops with salt and pepper, place them in the frying pan and cook for 1 minute on each side or until just cooked through. Serve the scallops immediately with the spiced lentils and Greek yogurt, garnished with parsley leaves.
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