Ratio    2:1        

Total Calories    181 kcals  


Fat                      16.6g

Protein               2.5g

Carbohydrate     5.5g


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15g Lentils, red, split, dried, boiled in unsalted water

8g Onions, raw

22g Tomatoes, canned, whole contents

15g Oil, olive

4g Cheese, Cheddar, English

19g Carrots, old, raw

0g Mixed herbs, dried



1. Boil lentils until tender with a slight bite.

2. Finely chop onions and carrot, add oil to a pan, when hot add onions and carrot and saute until tender.

3. Add tomatoes and a pinch of dried herbs.

4. Bring to a boil and cook on low for 5 minutes.

5. Add cooked lentils and cook for another 5 minutes. If it’s too thick, add some water. If too thin, let it cook down.

6. Serve topped with grated cheese.


Recipe by The Daisy Garland

© The Daisy Garland