Food prices just seem to keep going up and up and trying to keep the weekly bill to a figure that doesn’t make my eyes smart is a constant challenge.  We love organic, fresh, wholefood which of course you pay a premium for.

I try and have a couple of easy and affordable midweek recipes tucked up my sleeve.  This weekday dahl is one of them.  Not only is a relatively cheap to make it also doubles up as a great option when you’re running short on time and haven’t been able to make it to the shops; all the ingredients are pantry staples.  This dish is also a low GL recipe which is great news if you’re trying to watch your weight.  Even my lentil loathing husband loves this one!

INGREDIENTS:

• 1 medium onion, chopped
• 4 cloves of garlic
• 1 tsp curry powder
• 1 x 400g tin of chopped tomatoes
• 100g frozen peas
• 4 tsp Marigold Reduced Salt Vegetable Bouillon powder
• 600ml water
• 300g red lentils, rinsed and drained

METHOD:

1. Fry the onion with a little coconut oil until tender and translucent.  Add the garlic and curry powder and cook for one minute.
2. Add the chopped tomatoes, peas, Bouillon powder and water and combine well before finally adding the lentils.
3. Stir continuously while simmering for 20-25 minutes until lentils are tender and all the water has been absorbed.
4. Serve topped with boiled eggs, or a side of broccoli for a vegan alternative.