About this recipe: For Egypt's vegetarians this highly spiced dish is a protein staple. On their own, lentils do not contain a lot of protein, but combined with the wheat in the pasta, they make a good protein dish that is low in fat.
Use red or green lentils instead of Puy lentils. Cook them according to the instructions on the packet. * Add 1 seeded and thinly sliced red pepper to the lentil mixture, cooking it in the oil until slightly softened before adding the spices and cooked lentils.
Lentils are an excellent source of iron and of dietary fibre, particularly the soluble type. They also provide useful amounts of many B vitamins. * The onion topping is traditionally deep fried, but here it is fried in a small amount of vegetable oil in a non-stick pan to reduce the fat content.
copper, iron, selenium * B1, B6, folate, niacin, potassium * C, E, calcium
Mm, not bad! I had my doubts about what the point was of the tomato sauce, but it went very nicely with the rest of the meal. I couldn't get the onions to look at crispy as the article picture, and they did burn a little, but were otherwise fine. My minor tweak to this recipe was adding a handful of cashews in with the cumin and coriander - mmm! - 09 Mar 2015