0
2 tsp canola oil
1 small onion, chopped
2 tsp curry paste
1 tomato, chopped
540-mL can lentils, drained and rinsed
2 tbsp chopped fresh cilantro
2 tbsp chopped fresh mint
pinch salt
pinch pepper
Heat oil in a large, non-stick frying pan over medium heat. Add onions. Stir often until soft, 3 to 5 minutes. Stir in curry paste, then tomato and lentils. Stir often until hot, 3 to 4 minutes. Remove from heat and stir in coriander and mint. Taste and add salt and pepper, if needed. Serve warm or at room temperature.
Calories 128, Protein 8g, Carbohydrates 19g, Fat 3g, Fibre 4g, Sodium 193mg.
For a fast side dish, open a can of lentils. They're fantastic with a little curry paste and garden-fresh mint.