Time
35 Mins
Yield
Serves 6

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.

 

How to Make It

Step 1

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.

Step 2

Meanwhile, put the lentils into another pan, and cover with boiling salted water. Simmer for 15 minutes.

Step 3

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.

 

Step 4

Drain lentils, add to the vegetables, and cook for 5 minutes. Sprinkle with scallions and cilantro to serve.

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