I started making this with the intention of adding dried veggie mince from holland and Barrett but once I'd started I realised we'd run out. So I decided to replace the mince with dried red lentils and it was just as tasty and higher in fibre and vitamins.
There was so much of this left (including after my husband had seconds) that I used the leftovers to make a Mexican lasagne (recipe to follow) to tuck in the freezer.
Ingredients:
1 large red onion chopped
1 & 1/2 peppers chopped
1 large carrot chopped
4 cloves garlic crushed
1 red chilli deseeded and chopped
2tsp dried oregano
1tsp ground cummin
1tsp ground cinnamon
3tsp chilli powder
1tsp black pepper
3tbsp tomato purée
2 veggie oxo cubes
1 cup dried red lentils
1 small box pasatta
1ltr boiling water
1 can sweet corn drained
1 can mixed beans drained
Method:
1. Dry fry the veg until tender
2. Add the spices, oregano, oxo cubes, tomato purée, garlic and chilli
3. Add the lentils, pasatta and water
4. Add the drained beans and sweet corn
5. Bring to the boil and simmer for 15-20 mins until the lentils are swollen and tender
6. Serve with boiled rice and a drizzle of fat free natural yoghurt
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