Store Cupboard Dhal

Serves: 9 blocks fat, 9 blocks carb (3 x 3 block portions)

Having been snowed in for the last couple of days, I didn't have too much fresh fruit and veg available. This is a great store cupboard stand by!

Ingredients

1 Tbsp / 15ml vegetable oil (9 fat)

1 cup / 140g onion, finely chopped (2 carb)

1 cup / 225g red lentils (4 carb)

3/4 cup / 400g tin tomatoes, juice drained (1 carb)

Juice 2 limes (2 carb)

3 garlic cloves, chopped

2 Tsp cumin seeds

2 Tsp mustard seeds

2 Tsp ground ginger

1 Tsp chilli powder

1 Tsp garam masala

800ml water or vegetable stock

Black pepper

1) Heat oil and gently cook onion for about 5 mins or until softened. Add a splash of water to stop the onion sticking and to help soften.

2) Add the garlic, cumin seeds and mustard seeds, stirring until seeds pop.

3) Stir in ground ginger, chilli powder and garam masala and cook for a couple of mins on a low heat. Don't let the spices burn.

4) Add lentils, water or stock and tomatoes. Season with black pepper and bring to the boil. Reduce the heat and simmer for about about 25 mins, stirring occasionally.

5) Add lime juice and cook for a further couple of mins. The consistency should be 'thickish'.

TIP: Chicken or fish would work well with this for a 'balanced' meal.

TIP: A sprinkle of a few flaked almonds before serving gives the dhal a nice crunch if you are not too worried about the extra fat blocks.

TIP: Lentils are in the Zone Top 100. They pack a hefty amount of nutrients, extremely rich in folic acid, and contain good levels of potassium, iron and copper. Source: The Top 100 Zone Foods, Barry Sears