Preparation time (minutes): 25
Cooking time (minutes): 40
Serves (people): 6

Ingredients

1 tablespoon olive oil
1 medium onion, finely chopped
1 portion coriander and garlic (p 10) 

2 cups cooked lentils (p 12)
8 cups water
500 g chard, shredded
2 zucchinis, diced
2 potatoes, diced

½ cup lemon juice (half)
1 pinch all spice
1 teaspoon salt
2 teaspoons dried coriander

Method of Preparation

In a large pan, heat oil, add onions and stir-fry until lightly browned.
Add coriander and garlic and stir well.

Add lentils, water and vegetables.
Bring to boil.
Cook over low heat until vegetables are tender.

Add lemon juice and seasoning.
Cook for 10 more minutes over low heat or until mixture thickens.

Serve hot.

Tip: If lentils were uncooked, start by boiling ¾ cup of dried lentils (p 12).

Nutritional value per person
Energy (calories): 215
Cholesterol (milligrams): -
Fats (grams): 3
Starch (grams): 37
Proteins (grams): 10
Fibers (grams): 7