Ingredients:
2 cups Brown Lentils
1 Carrot
1 Capsicum
3 Garlic Cloves
1 Onion
1 Chicken Stock Cube
1 cup Salt-Reduced Tomato Paste
1/4 tsp Ground Cumin
1 Bay Leaf
1 pinch of Paprika
1/4 tsp Ground Coriander
3 tbsp chopped Parsley
Directions:
Finely chop the capsicum, carrot, onion and garlic cloves Put the lentils in a large saucepan and cover with water. Bring to the boil and drain immediately. Put 2 litres of water in the saucepan, add lentils and all other ingredients except parsley. Bring to the boil then reduce the heat, cover and simmer for 1 1/2 hours. Stir occasionally and add extra water if needed. Season to taste with ground pepper and serve with a sprinkle of parsley.
Per Serve: 341 Calories, 25.6g Protein, 2.2g Fat.
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