Lentil & bean curry

Friday night fakeaway idea

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Soak mung beans in water for 12 hours by covering with cold water, then rinse thoroughly and drain. Add to a pot, cover with fresh water and boil for 15 minutes and then reduce the heat to simmer for a further 30 minutes or until tender. Set aside.

Step 2

Prepare lentils by discarding any hardened kernels. Next wash in cold water until the water is clear. Cover lentils with cold water and soak for a minimum of 30 minutes then strain & rinse. Place lentils in a pot, cover with freshwater and bring to the boil for 5 mins, then simmer for 10 minutes. Strain & set aside.

Step 3

In a medium to large pan sweat off the white onions and garlic until tender and then add curry powder, bay leaves, thyme and continue to cook for 2-3 minutes.

Step 4

Then add the chopped tomatoes, vegetable stock, salt, black eyed beans, cooked lentils and cooked mung beans and simmer on a low heat for 25 minutes.

Step 5

Serve with root vegetables such as roasted carrots, parsnips and sweet potatoes.