Crafts and Life

Ingredients

• 100g dried red lentils, rinsed well and drained
• 400g can chopped tomatoes
• 1 cal cooking spray*
• 2 aubergines, cut into 2-3cm chunks
• 1 onion, finely sliced
• 4cm piece fresh root ginger, peeled and finely grated
• 4 garlic cloves, crushed
• 2 tsp ground cumin
• 1 tsp mild chilli powder (optional)*
• 400g can chickpeas, drained and rinsed
• Juice of 1 lemon
• 200g frozen spinach, defrosted and squeezed out
• 1½ tsp garam masala*
• 10g fresh coriander, roughly chopped

Method

1. Tip the lentils into a large saucepan with the tomatoes and 500ml water. Bring to the boil and simmer gently for 20-25 minutes, stirring every now and then, until the lentils are tender.
2. While the lentils are simmering, spray a large non-stick frying pan with 1 cal cooking spray and put it over a medium-high heat. Add the aubergines, fry for 5-6 minutes until browned all over, then add to the lentils – you may need to do this in a few batches.
3. Turn down the heat under the frying pan to medium and gently fry the onion for 5-6 minutes. Stir in the ginger, garlic, cumin and chilli powder (if using) along with a splash of water. Fry for 2-3 minutes.
4. Tip the onion mixture into the lentils and add the chickpeas, lemon juice, spinach and garam masala. Stir well, then simmer for 5 minutes until thickened slightly. Season with pepper and spoon into bowls. Scatter over the coriander to serve.

Serves 4 – taken from the Slimming World Website

NB we topped this yoghurt just to add a little something else.