Lentil Curry

Ingredients

• Mushrooms (approx 150 g)
• 2 onions chopped
• 4 teaspoons curry powder
• 2 whole chillies, deseeded and chopped (I used scissors)
• 100 g lentils (dry weight); 400 g if tinned
• 4 cloves minced or some granules
• 2 stock cubes of your choice
• 2 tins tomatoes
• 1/4 tube tomato puree
• 400 g Value rice or about 80-100 g per person dry weight

Method

If using dried lentils pre-soak them and cook them until tender before adding them to this dish.

• Slice onions and mushrooms
• Saute onions for a few mins to soften. Add sliced mushrooms.
• Cook for about 4 mins
• Add two chopped chillies or a teaspoon chilli flakes or a teaspoon chilli powder
• Add lentils
• Add garlic to taste
• Cook for about 20 mins, simmering and stir occasionally. I cook mine on the hob.
• This dish is about 6 portions and full price would cost approx £2.00.
• Cost of 6 portions is 38p per portion including Value rice

And now to tub up for the freezer

Add whatever veggies you have that need using up such as diced peppers, shredded carrot or diced potato to bulk out the meal.