A fragrant twist on beans on toast – swap the lentils for a can of beans, if you prefer. If you’re feeding vegetarians, the beef is easily swapped for veggie mince.
SERVES 4 – 30 minutes
– 1 red onion, sliced.
– 300g/10oz minced beef.
– 2 tbsp medium or mild curry powder.
– 700ml/1¼ pint hot beef stock.
– 3 tomatoes.
– handful coriander leaves.
– 4 mini naans.
– 1 × 400g can Puy lentils, drained and rinsed.
Step 1:In a non-stick frying pan, dry-fry the onion and mince over a high heat for 2 minutes, breaking up the mince as you go. Stir in the curry powder, pour in the stock, then fiercely simmer for about 10 minutes.
Step 2:While the mince is cooking, dice the tomatoes and roughly chop the coriander, then mix together in a small bowl. Put the naans briefly in a toaster until warmed through, then pop each one on a plate.
Step 3:Stir the lentils into the mince and heat through for a minute, then spoon a quarter of the mince over each naan and top with a spoonful of the fresh tomato and coriander salad.
Note : PER SERVING 417 kcals, protein 28g, carbs 40g, fat 17g, sat fat 7g, fibre 8g, sugar 6g, salt 2.1g