May 27, 2007

Weekend cooking - spicy tomato lentil sauce

200g cooked lentils/ kidney beans/ chickpeas*
50g onions
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

Heat oil.
Add onions and saute until translucent.
Add tomato.
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!

Serves 2