Friday, May 6, 2011
Weekend cooking - spicy tomato lentil sauce
200g cooked lentils/ kidney beans/ chickpeas*
225g tomato (from a can is just fine)
1 tablespoon olive oil
1 tsp garlic & chilli
1/2 tsp curry powder
salt & pepper to taste
* pulses are a great source of low-fat protein
Add onions and saute until translucent.
Add garlic and all spices.
Then add cooked lentils/ kidney beans/ chickpeas
Cook over low heat for about 5 minutes.
Serve over a +-200g baked potato.
If you want, you can sprinkle cheese on the top and zap in the microwave for 30 seconds. Enjoy!