Preparation time is 10minutes
Cook time is 40minutes
Total time is 50minutes
Serve is for 4 people
Difficulty level: 2 out of 4
14 Ingredients
Number of servings
4
- 1tablespoons olive oil
- 1 large red onion, thinly sliced
- 50grams fresh root ginger, peeled and chopped
- 4 cloves garlic, thinly sliced
- 125grams green lentils, rinsed
- 100grams red lentils, rinsed
- 1/2teaspoons ground cinnamon
- 400grams tomatoes, roughly chopped
- 1 1/3 cup vegetable stock
- 2teaspoons black onion seeds
- 1 pinch salt
- 1 pinch pepper
- 1teaspoons parsley (to garnish)
- 1 lemon, wedges (to serve)
Nutrition per serving
1150kJ / 275Cal
1150 Kilojoules or 275 Calories
13% of daily energy intake*
Protein
15.5grams
Fat
6.0grams
Carbs
34.0grams
Sugars
9.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Heat the oil in a large, heavy-based saucepan over a medium-low heat, add the onion, ginger and garlic and cook gently for 10 minutes until softened but not coloured.
Step 2 of 3
Stir the lentils and cinnamon into the onions. Add the tomatoes and measurement water or stock. Season with salt and pepper and bring to the boil. Reduce the heat, cover and leave to simmer gently for 30-35 minutes or until the lentils are tender and the liquid has been absorbed.
Step 3 of 3
Spoon the lentils into bowls and sprinkle with the black onion seeds and garnish with parsley leaves. Serve warm with lemon wedges and toasted wholemeal flatbreads, if liked.
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