Spicy Lentils

1 syn the lot

250 g Puy Lentils or small green lentils

1 med onion, preferably red, chopped fine

2 tbsp water

2 tbsp soy sauce

2 tbsp balsamic vinegar 

1 dash Tabasco/hot sauce (to taste)

2 tbsp low cal Tomato Ketchup (Tescos) (1 Syn)

1-2 cloves garlic, chopped or crushed

1" piece of fresh ginger, peeled and chopped fine

1 medium-hot chilli, deseeded and finely chopped (or to your own taste)

Salt & Pepper

Soak lentils for 2-3 hours, or overnight. Cook in plenty of boiling water until tender (about 20 mins).

While lentils are cooking, chop the onion, and put in a small saucepan with water, soy sauce, balsamic vinegar and tabasco. Bring to boil, turn down to a simmer for a few minutes, then turn off the heat but leave in pan.

Drain lentils, put in a bowl, and pour over onion mix from small saucepan. Add tomato ketchup, chopped ginger, chilli and garlic, and salt & pepper to taste. Mix well, taking care not to break up lentils. Cover and leave to stand.

This tastes best when the flavours have been left to combine overnight. I eat it cold with salad (obviates need for salad dressing) or hot with rice, or just cold on its own.

It can be made more or less spicy by adding or subtracting individual flavours.