| 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.
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“God makes it, we mess it”