Quick lentils with coriander and mint

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PREP TIME

8 min

Makes

2 1/2 cups (625 mL)

* PLUS Cooking time: 6 minutes

Ingredients

  • 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

Instructions

  • 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.

Nutrition (per serving)

  • Calories
  • 128,
  • Protein
  • 8 g,
  • Carbohydrates
  • 19 g,
  • Fat
  • 3 g,
  • Fibre
  • 4 g,
  • Sodium
  • 193 mg.

For a fast side dish, open a can of lentils. They’re fantastic with a little curry paste and garden-fresh mint.