Preparation time15 minutes Cooking time20 minutes Serves4 Recipe courtesy of Irresistibles for the Irritable by Sue Shepherd Ingredients Method Nutrition 1 cup (200g) red lentils (canned lentils can be used to save time) 1 tsp olive oil 4 medium (560g) tomatoes, chopped 2 medium (240g) carrots, diced 1 small (100g) zucchini, grated 3 cloves garlic, crushed 2 tsp ground cumin 2 tsp ground coriander 1 tsp paprika 2 tsp ground turmeric 1 tsp brown sugar 1/2 cup fresh parsley, finely chopped freshly ground black pepper to taste Add lentils to a large saucepan of boiling water. Reduce heat to low, simmer uncovered, for 8-10 minutes or until the lentils are just tender. Drain. Heat olive oil in a large frying pan over medium-low heat and saute tomatoes, carrot, zucchini, garlic, cumin, coriander, paprika turmeric and sugar. Cook simmering for approximately 10 minutes. Stir in lentils, parsley and pepper. Heat through and serve. Nutritional information is provided per serve Engery681kJ (163 calories) Protein6g Saturated Fat1g Total Fat5g Carbohydrates19g Sugars10g Dietary Fibre8g Sodium46mg
