Stock Up The Freezer: Make these simple recipes in batches, and then freeze individual portions for fast days. This healthy, quick and easy recipe is featured in the freezable section of the new 5:2 Starter's Guide to The 2-Day Diet. The book provides a selection of over 100 tasty recipes to help you meet the daily 500 calorie allotment for the 2 days of intermittent fasting, as required by the 5:2 Diet.
1 tbsp. olive oil
1 red onion, chopped
1 tsp. peri-peri rub
1 tsp. ground cumin
1 tsp. paprika
2 carrots, cut into chunks
1 red pepper, seeded and chopped
2 celery sticks, chopped
2 garlic cloves, crushed
1/2 cup dried red lentils
1 vegetable stock cube
14 oz. can chopped tomatoes
14 oz. can black beans, drained and rinsed
3 scallions chopped
Several cilantro leaves
How to Make It
Heat the oil in a large pan; add the onion, and cook for a few minutes. Stir in the peri-peri rub, cumin, and paprika. Add the carrots, red pepper, celery, and garlic; cook for 2 minutes.
Meanwhile, put the lentils into another pan, and cover with boiling salted water. Simmer for 15 minutes.
Combine the stock cube with 2 1/2 cups boiling water, and pour over the vegetables. Add tomatoes and black beans, and simmer for 5 minutes.
Drain lentils, add to the vegetables, and cook for 5 minutes. Sprinkle with scallions and cilantro to serve.
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