Save to your scrapbook
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
100g Waitrose LOVE Life quick cook lentil mix, rinsed
1 tbsp vegetable oil
1 onion, diced
1 tbsp grated fresh root ginger
1 garlic clove, crushed
1 green chilli, deseeded and finely chopped
3 tbsp Cooks’ Ingredients makhani curry paste
400g can chopped tomatoes
400g can red kidney beans in water, drained and rinsed
2 tbsp low fat natural yogurt
1. Bring 1 litre water to the boil in a large pan and cook the lentils for 10 minutes. Meanwhile, heat the oil in a large pan and cook the onion, ginger, garlic and chilli over a medium heat for 5 minutes, stirring, until softened. Stir in the curry paste and cook for another minute.
2. Drain the cooked lentils and add to the pan with the tomatoes and kidney beans. Bring to the boil and simmer gently for 10 minutes, adding a little water if it looks dry. Season, stir through the yogurt and serve with brown rice, if liked.
Typical values per serving:
This recipe was first published in January 2012.