Place 400g red lentils into a pot. Fill the saucepan with water until the water comes 2 inches above the lentils. Bring to the boil, drop the heat and add in 2 tsps turmeric and 1 tbsp olive oil. Then simmer for 15 minutes.
While the lentils are simmering, place 2 tsps cumin seeds into a saucepan and dry fry for about 1 minute. Place into a cup and set aside.
Next place 1 onion, 3 cloves garlic, 1 chilli and 3 inches ginger into a blender with 3 tbsp water. Blend into a paste, add to a saucepan and heat.
When hot, mix in 1 tsp ground coriander and 1 tsp garam masala. Then add in your cumin in seeds.
When the lentils are cooked, stir in your oniony paste. Done!
1st night: Ate it just as it is, with a side of quinoa
2nd night: Added prawns and ate with rice and salad.
3rd night: Added chicken & peas and ate with bulgur wheat
400g red lentils
2 tsp turmeric
1 tbsp olive oil
3 cloves garlic
3 inches ginger
2 tsp cumin seeds
1 tsp ground coriander
1 tsp garam massala
2 Dinners in 1
On a low heat, add the olive oil to a big frying pan.
When hot, add the onion, chilli and the crushed garlic. Fry, stirring frequently, for 10 mins.
Next add in the chicken and sliced mushrooms and cook through.
When the chicken is cooked, add the tins of tomato, the sliced pepper, capers and black olives.
While this is simmering away, put your pasta on.
You could eat half the mixture one evening with pasta (50g is a small portion, 75g medium and 100g large). Serve with the fresh basil.
The following night (or breakfast!), with the other half of the mixture, place in an ovenproof dish. Crack eggs on top, sprinkle with Parmesan and cook in the oven until the white of the egg is no longer translucent (about 10 minutes!).