Ingredients:

• ½ cup Ensure Neutral Powder
• 1 cup split red lentils, rinsed
• 2 bay leaves
• 1 cinnamon stick
• 1 tbsp extra virgin olive oil
• 1 onion, diced
• 2 garlic cloves, crushed
• 1 tbsp fresh ginger, finely chopped
• ½ tsp turmeric
• 1 tsp ground cumin
• ½ tsp garam masala
• ½ tsp chilli flakes - optional
• Juice from ½ lemon
• 1 tbsp chopped fresh coriander

Method:

1. Place lentils, bay leaves and cinnamon in a saucepan with 2½ cups of cold water. Bring to the boil; reduce the heat to simmer, stirring regularly to prevent sticking for 10-12 minutes. Discard cinnamon and bay leaves and set cooked lentils aside.
2. Heat oil in a frying pan over a medium-high heat. Add the onion, ginger and cook for 2 minutes. Stir in the garlic, spices and chilli flakes and cook for a further minute or until fragrant. Stir in the lemon juice and add salt and mix well.
3. Add lentils to the pan and combine well. Cook for 2 minutes until heated through. Remove from the heat and stir through Ensure Neutral Powder, butter and coriander.

Serve with naan bread.

Nutrition content per serve:

• Energy: 1266 kJ
• Protein: 14.1 g
• Fat: 9.4 g
• Saturated Fat: 2.7 g
• Carbohydrate: 39.5 g
• Sugars: 5.8 g
• Fibre: 3.1 g
• Sodium:103 mg