Ingredients

rice.

4-6 portions cooked rice

dairy or soya natural yoghurt, to serve

For the curry sauce:

175g/6oz green lentils

2 tbsp sunflower oil

1 large onion, chopped

1-2 cloves garlic, crushed

1-3 tbsp curry powder

1 red and 1 green pepper, stalk and seeds removed, and chopped

2 carrots, peeled and chopped

2 x 400g/14oz cans chopped tomatoes

1 heaped tbsp tomato pur+e

300ml/1/2 pint vegetable stock (make with a stock cube or bouillon powder)

100g/4oz frozen peas

3 tbsp vegetarian pesto

175g/6oz mushrooms, wiped and quartered

1 courgette, chopped

salt and freshly ground black pepper

Method

Place the green lentils in a large bowl and pour boiling water over them. Leave to soak for 30 minutes. (Alternatively, buy a tin of pre soaked lentils.) Drain.

Heat the oil in a large saucepan and fry the onion and garlic together with the curry powder, until the onions are softening.

Add the peppers, carrots and drained green lentils and cook for 5 minutes, stirring all the time. Add the tomatoes, pur+e, stock, peas and pesto, bring to the boil and simmer until the lentils are tender (about 30

Cooks Comments and Tips

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