Spiced lentils with raita for $8.75

Serving size: Serves 4
Cooking time: Less than 30 minutes
Special options: Vegetarian
Course: Main
Favourite flavours: Spicy
Convenience recipes: Budget

Feed 4 for $10 or less with the Woman's Day budget weekday meal planner!

INGREDIENTS

1 tablespoons olive oil
2 eschalots, thinly sliced
2 teaspoons ground coriander
1 teaspoon ground cardamom
2 x 420g cans lentils, rinsed, drained
1/3 cup water
2 tomatoes, chopped
½ cup coriander leaves, plus extra to serve
2 teaspoons lemon juice, plus lemon wedges to serve
steamed rice, mango chutney, to serve
RAITA
½ cup natural yoghurt
½Lebanese cucumber, chopped
1 tablespoon chopped mint leaves
2 teaspoons lemon juice

METHOD

Heat oil in a large saucepan on low. Saute eschalots for 1 minute, until soft. Add the ground coriander and cardamom, and cook, stirring, for 30 seconds.
Stir in lentils and water. Increase heat to medium and cook for 2-3 minutes, until the liquid evaporates. Stir through tomatoes, coriander leaves and lemon juice. Cook, stirring, for 1-2 minutes.
RAITA. In a bowl, combine all ingredients. Season to taste.
Serve the lentils on rice, and sprinkle over extra coriander leaves. Serve with chutney, raita and lemon wedges.

For our full budget weekday meal planner and shopping list, see this week's Woman's Day (on sale June 15).

MESSENGER