Serves 4

Ingredients:

100 g red lentils
2 shallots, peeled and chopped
1 garlic clove, peeled and crushed
1 tsp chopped fresh root ginger
2 tsp wheat-free vegetable bouillon powder
100 g fresh mixed salad leaves, including rocket and/or baby spinach leaves
2 tbsp chopped fresh coriander or mint
4 lime wedges

Method:

Rinse and drain the lentils and place in a medium-sized saucepan Add the shallots, garlic, root ginger and bouillon powder and cover in cold water. Bring to the boil, then lower the heat and simmer for 10-15 minutes, or until tender.

Stir occasionally.

Remove from the heat and drain away the excess water.

Divide the salad leaves between serving plates and pile the red lentils on top.

Garnish with the coriander or mint and lime wedges (for squeezing) and serve.

This recipe is owned and copywritten by Gillian McKeith. Copyright 2005.