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1 tbsp butter
1 onion, chopped
2 garlic cloves, minced
2 tsp curry powder
1/2 cup water
4 large tomatoes
540-mL can lentils
1/2 tsp salt
1/2 tsp granulated sugar
1/2 cup light sour cream
chopped fresh coriander
Melt butter in a large saucepan set over medium heat. Add onion and garlic. Sauté until softened, about 5 minutes. Sprinkle with curry powder and add water. Boil gently, uncovered and stirring often, until most of liquid evaporates, from 5 to 8 minutes. Meanwhile, seed and coarsely chop tomatoes. Rinse and drain lentils.
When most of liquid is evaporated, stir in tomatoes and lentils. Heat through. Taste and if needed, stir in salt and sugar. Just before serving, stir in sour cream. Sprinkle with chopped fresh coriander and serve over hot rice or scoop up into warm naan, chapati or pita bread.
Calories 230, Protein 13.1g, Carbohydrates 35.6g, Fat 5.4g, Fibre 7.1g, Sodium 597mg.
When hot 'n' spicy beckon, whip up in minutes this satisfying dinner that's light on fat and high on appeal.