Hi everyone, I’m afraid I couldn’t leave the original of this recipe alone. It serves 4. I would serve it with cous cous or rice. For a meat version, I think it would work well with lamb.
2 Weight Watchers points per recipe
Low fat cooking spray
1 red onion, sliced thinly
2 garlic cloves
1 yellow pepper, sliced
1 red pepper, sliced
1 courgette, sliced
1 x 400g can cherry tomatoes
1 x 410g can green lentils, drained
1 x 100g can chickpeas, drained
1 x 100g can red kidney beans, drained
1 teaspoon of cumin seeds
1 teaspoon of fenu greek
1 teaspoon of mustard seeds
150 ml stock
150g young leaf spinach
1 tablespoon freshly chopped parsley, to garnish
1. Crush the spices in a pestle and mortar, set aside.
2. Lightly coat a large lided non stick saucepan with low fat cooking spray. Heat until hot. Add the onion and fry for 3 minutes. Add the courgette and peppers and cook for another 3 minutes or until the vegetables are soft. Add in the garlic and spices and cook for 2 minutes.
3. Add the lentils, chickpeas, kidney beans, chopped tomatoes, and stock. Bring to the boil, cover and simmer for 10 minutes.
4 Stir in the spinach and cook for a further 2-3 minutes until the spinach has wilted. Serve hot with a sprinkle of parsley on top.