Lentils are a type of pulses that also includes beans and peas. They are low in fat, and high in fibre, vitamins and minerals. Even better, they are super cheap and the NHS says they count towards one of your five a day.
Here is a recipe favourite I got from the book ‘Go faster food’ by Kate Percy:
Dhal Soup with Coriander
300g yellow lentils – mix of moong dhal, urad dhal and split peas is good
1.5 litres fresh chicken stock or water (water better than an oxo cube!)
1 bunch of coriander leaves
1 tbsp oil
1 tsp cumin seeds
2 green chilies, chopped with seeds remaining
2 cloves garlic, peeled and crushed
1 tsp turmeric
1 tsp salt
1 tsp garam masala
knob of butter
1 dried red chili, crushed
- Wash the lentils in hot water; soak for 30 minutes then drain
- Add the water or stock to a pan and bring to the boil. Add the drained lentils and simmer for about 40 minutes on a low heat, stirring occasionally. Remove any froth that forms on the top with a spoon.
- Cool and blend until smooth. Add the coriander and blend for another 10 seconds until the coriander is finely chopped.
- Heat the oil in a non-stick pan and add the cumin seeds. When they start to sizzle add the green chillies and garlic and fry for 30 seconds
- Add the lentil mixture to the pan and then stir in the turmeric. Cook on low heat for 5 minutes. If the soup looks too thick, add some water.
- Finally stir in the garam masala, season with salt and add a knob of butter.
- Serve in bowls and sprinkle with the crushed dried chilli.
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