1 cup red split lentils, rinsed
Juice of 1 lime
1 teaspoon ground turmeric
1 teaspoon rice bran oil
1 onion, chopped
4 cloves garlic, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
¼ teaspoon chilli powder
1 x 400 g can reduced-salt chopped tomatoes
½ cup coriander leaves, to serve
½ cup low-fat natural yoghurt, to serve
Prep Time 5 minutes
Cooking Time: 1 hour 20 minutes
Place the rinsed lentils, lime juice and turmeric in a saucepan. Add enough water to cover the lentils by 3 cm. Bring to the boil over medium heat and cook for 45 minutes, or until lentils are tender.
Heat the oil in a saucepan over medium heat. Cook the onion and garlic for 5 minutes, or until the onion is soft. Add the spices and cook for 1 minute, until fragrant. Stir in the tomatoes and ½ cup of water and simmer for 5 minutes. Add the cooked lentils and a further cup of water to the tomato mixture. Simmer for 5 minutes, to warm through.
When ready to serve, stir in the coriander, ladle into bowls and top with a dollop of yoghurt.
Energy: 802 kj; Fat: 2.5 g; Saturated fat 0.3 g; Carbohydrates 24 g; Protein 14 g; Sugars 8.2 g; Fibre 8.7 g
The Biggest Loser Bumper Cookbook ($9.99)