Cals: 447/ F 15g/ CHO 38g/ P 39g

Meal Prep Time:  30 minutes

Serves: 6

Ingredients:

• 2 cups dried red lentils
• 1 Massel vegetable stock cube,
  dissolved in 2 cups boiling water
• 2 X 400g tinned tomatoes
• 1 X 400g tinned coconut milk
• ½ tbsp ground turmeric
• 1 tsp ground cumin
• ½ tsp garam masala
• 2 tsp salt
• ½ tbsp sweet paprika
• 1 tsp ground ginger
  To serve
• 150g firm tofu, sliced
• 10mls olive oil spray

Method:

1. In a large non-stick pot add all the ingredients and
   stir well to combine.
2. Cook for 20-25 minutes on a low heat, until
   the dahl has thickened, and lentils have softened.
   Stir every few minutes to prevent burning.
3. Spray a non-stick pan with 10mls olive oil and fry
   the tofu on a low heat for 2 minutes each side.