Lentils

Low cost and fibre-rich

LENTIL VEGETABLE DHAL WITH CHICKEN

Bring 500ml (2 cups) water to boil in large saucepan.

Stir in 200g (1 cup) split red lentils, rinsed and drained. Return to boil. Reduce heat and simmer for 10-15 minutes or until lentils are tender, stirring in 125ml (1/2 cup) extra water, if mixture is too thick. Meanwhile, heat 1 Tbsp olive oil in a medium non-stick frying pan over medium-high heat. Add 1 chopped small brown onion, 1 Tbsp curry powder or gluten-free curry powder, and 1 crushed clove garlic. Cook, stirring occasionally, for 3 minutes. Add in 1 chopped red capsicum and cook for a further 3 minutes. Add onion mixture and

100g baby spinach leaves to lentils. Stir until spinach wilts. Divide dhal between serving bowls. Top each with 125g sliced cooked skinless chicken breast fillet.

Serves 4 (as a main).