30 minutes - Serves 2 - Easy
Ingredients:
- 1 onion, roughly chopped
- 1 large carrot, peeled and grated
- Olive oil
- Pinch of chilli flakes (optional)
- 1 tsp cumin seeds
- 3 tbsp puy or red lentils
- 1 x 400g tin chopped tomatoes
- 300ml vegetable stock
- 1 lime, juiced and zested
- Crusty bread to serve
How to make:
- Cook the onion and carrot in a little oil until softened, then add the chilli flakes (if using) and cumin seeds.
- Cook for 1 minute then add the lentils, tomato and stock. Simmer for 15-20 minutes until the lentils are soft.
- Blitz briefly with a stick blender so you have a semi-smooth texture, then stir in the lime juice and zest.
- Serve with the crusty bread.
PER SERVING: 174 kcals, protein 9.3g, carbs 28.3g, fat 3g, sat fat 0.3g, fibre 5.6g, salt 0.7g