The red lentils are rich in protein, complex carbohydrates and soluble fibre, they provide slow release energy and help balance blood sugar levels. Red lentils are also rich in iron, zinc and B vitamins. Cashews supply further protein and zinc.
This recipe is wheat free, gluten free, sugar free and dairy free and is suitable for vegetarians, vegans and those following a detox. This is from Carol Vorderman’s “Detox recipes“.
Makes 4 servings
- 2 onions, chopped
- 2 tablespoons rapeseed oil
- 2 garlic cloves, crushed
- 1 teaspoon ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmerc
- 175g red lentils (I couldn’t find any red lentils so I used green ones)
- 2 carrots, diced
- 85g courgettes, sliced
- 125g frozen peas
- 125g cashews, toasted
- 1 tablespoon lemon juice
- Low sodium salt
- Small handful of fresh coriander, finely chopped
Heat the oil in a pan and saute the onions for 5 minutes. Add the garlic and spices and continue cooking for a minute, stirring continuously.
Add the lentils, stock, carrots and courgettes. Bring to the boil. Cover and simmer for about 20 minutes, adding the peas 5 minutes before the end of the cooking time.
Stir in the cashews then season with the lemon juice and low sodium salt. Stir in the fresh coriander then serve.