This dish is both kid and freezer friendly – make a double batch for those nights when you need dinner on the table in a hurry.
Cooking time: 25 minutes
1 tbs olive oil*
2 garlic cloves, grated
1 small onion, grated
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp turmeric
1 cup dried red lentils, rinsed*
3 cups reduced salt vegetable* or chicken stock
1 tbs no added salt tomato paste
1/2 cup pumpkin, diced
1/2 cup frozen peas*
1/2 cup sweet corn (fresh or frozen)
White or brown rice, to serve
*Products available with the Heart Foundation Tick. Remember all fresh fruit and vegetables automatically qualify for the Tick.
- Heat olive oil in a large saucepan and sauté garlic and onion for 2 minutes.
- Add cumin, coriander and turmeric chilli, and cook for 1 minute. Add lentils, stock, tomato paste and pumpkin; bring to the boil.
- Reduce heat to simmer and cook for 15 minutes.
- Add peas and corn and cook for an additional 5 minutes.
- Serve with steamed rice.
Recipe and image provided courtesy of the Heart Foundation’s Mums United. Helping Australian families take small, easy steps towards a healthier lifestyle and a healthy weight.