Lentil and Tomato Rasam

Ingredients

• 0.54 ml extra virgin olive oil
• 1 sprig coriander
• 200 g red split lentils
• 6 medium whole tomatoes
• 1 tsp coriander seed
• 1/4 serving fenugreek leaves
• 1 tsp cumin
• 1/2 tbsp yellow mustard seed
• 1 tsp turmeric (ground)
• 4 cloves garlic
• 2 tsps ginger
• 2 green hot chilli peppers

Directions

1. Pour one litre of boiling water over lentils in a saucepan. Bring to the boil and skim off any foam. Turn to medium heat and add turmeric, ground coriander, ground cumin, chili peppers split lengthways, garlic and ginger. Cook for 15-20 minutes whisking occasionally until thickened.
2. Stir in chopped and deseeded tomatoes and cook for a further 10-12 minutes
3. Spray a pan with low calorie spray and over a medium heat fry the mustard seeds, cumin seeds and fenugreek leaves for one minute
4. Stir in toasted seeds and fenugreek leaves and serve