| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Greek | Ready stead, Emp | 2 | servings | |
INGREDIENTS
| 1 | tb | Sunflower oil |
| 1 | Onion; sliced | |
| 1 | Garlic clove; crushed | |
| 1 | tb | Chatmasala |
| 1 | Bayleaf | |
| 1 | tb | Cardamon pods; cracked |
| Knob of butter | ||
| 1 | 425 gram can puy lentils | |
| 1 | 250 gram can tomatoes | |
| 1 | Heaped tblsp greek yoghurt |
INSTRUCTIONS
1 Heat the sunflower oil in a saute pan. Add the onion and garlic and allow to sweat for a few minutes (the onion should be soft but not coloured). 2 Add the chatmasala and allow it to toast for a minute. Add the bayleaf and cardamon pods with the knob of butter. 3 Drain and add the lentils with the tinned tomatoes. Allow to cook for a further 4-5 minutes until thickend and heated through. Stir in the greek yoghurt and serve. Converted by MC_Buster. Per serving: 107 Calories (kcal); 7g Total Fat; (57% calories from fat); 2g Protein; 11g Carbohydrate; 0mg Cholesterol; 12mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
A Message from our Provider:
“God makes it, we mess it”