The recipes we love
Vegetable and lentil curry
2 tbsp (30 ml) canola oil
1 tbsp (15 ml) curry powder or Indian curry paste
1 ¼ cup (310 ml) vegetable stock
Salt and freshly ground black pepper
1 can 19 oz (540 ml) Bonduelle lentils (or chick peas) drained and rinsed
¼ cup (60 ml) plain yoghurt
1 cup (250 ml) fresh cilantro, coarsely chopped
1. In a pot, heat oil on high heat and sauté the vegetables for 5 minutes.
2. Add the curry and stock. Season and cook uncovered for 10 minutes.
3. Add the lentils, stir and cook for another 5 minutes.
4. Add the yoghurt and cilantro to the curry or garnish each serving with yoghurt and a good amount of cilantro.
Nutrition Facts (per serving):
Protein: 9 g
Fat: 6 g
Carbohydrate: 23 g
Fibre: 6 g
Sodium: 315 mg