1) place the lentils in a saucepan with the water, onion, garlic, and bouillon powder. Bring to the boil and simmer for 10!mins before adding the tomatoes and curry powder and stirring well.
2) cover and leave to simmer for a further 20 mins, stirring occasionally to make sure it doesn't stick to the bottom of the pan. If it starts to get too thick , add a little water, if it seems too watery leave uncovered. The lentils should form a porridge like paste
Serve with 1/2 whole meal pitta bread or 35g quinoa to make a complete meal (10.5 GL)
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|Serving Size: 1 Serving (350g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 13 (4%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0.3mg||0 %|
|Sodium 44.8mg||2 %|
|Potassium 1006.9mg||26 %|
|Total Carbohydrate 54g||16 %|
|Dietary Fiber 24.5g||98 %|
|Sugars, other 29.5g|
|Protein 21.2g||30 %|
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Calories per serving: 309
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