Lentil and Vegetable Medley

Lentils are frequently on the menu in this house – they are cheap, nutritious, low fat and delicious! I often use them instead of potatoes or rice as an accompaniment to meat dishes. In this instant it is the lentils themselves that are the star of the show.

I used urid dal for this recipe, but any lentils would do. I often add an extra onion in dishes such as these, partly because I love onions, partly to bulk the dish out a bit, partly to make suer I get my superfree in.

Serves 2

½ Syn on Extra Easy

1 cup lentils

2 onions, chopped

2 carrots, peeled and chopped

handful green beans, chopped

2 tomatoes, deseeded and chopped

1 red chilli, finely chopped

½ bunch basil leaves, torn

2 tubs Müller Light coconut and vanilla yogurt

bouillon powder or stock cube

Fry the onions in Fry Light for a few minutes, then add the lentils, enough water to cover and the bouillon powder or stock cube. Bring to the boil, and cook for about 10 minutes, keeping an eye on it to make sure it does not boil dry. Add more water if necessary. Add the carrots, green beans and chilli and cook for a further 15-20 minutes until the lentils are cooked to your liking. I like mine only just cooked with a little bite in them still. Add the tomatoes and stir well for a minute, then take the pan off the heat. Let it cool ever so slightly for a couple of minutes, then stir in the yogurt and basil.