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Student Health – Lentil Curry

It’s coming to that time of the year where winter reaches to an end and we start thinking about summer, the beach and the infamous bikini/beach body. We realise that during the winter months we’ve gone through a hibernation period of drinking too much alcohol, eating too much junk (i.e. chocolate and McDonalds), and adopting an exercise regime which consists of walking from our front door to our car, and we start to freak out. Fear not. Put down the new fad diet, meal replacement shakes and 3hr long cardio workout you have planned for yourself; there is no need to suffer in order to shed those winter kilos.

Food accounts for 80% of the effort required to lose weight. Now, I am probably the laziest healthy person on this planet. Sounds weird right, but, like most of us students, I just don’t like cooking. I always have excuses, the most used being ‘I’m hungry, I’m tired and I just want food’. However, during the holidays I was given a cook book by a friend (probably a subtle message that I should learn how to cook) and I came across a gorgeous curry that is low in fat and carbs and tastes like heaven. This will satisfy even the pickiest of eaters, like my dad, whose diet mainly consists of products marked ‘made in Italy’!

This recipe was originally made with chicken which is a fabulous source of protein, but lentils are a great alternative. Green lentils are high in magnesium and fibre and provide greater legume (pulse) consumption in your diet, oh and they’re cheaper than meat. Bonus!

Lentil Curry

500g green lentils

4 tomatoes

2 brown onions

1 red onion

1 teaspoon cinnamon powder

1 teaspoon turmeric powder

Small chunk of fresh ginger

2 tablespoon garam masala

¼ teaspoon chilli powder

½ lemons

Oil (any will do)

Salt

½ cup water

1 ½ cup of brown rice

Soak green lentils over night. Dice brown and red onions finely and sauté in a slightly oiled pan until translucent. Add cinnamon, turmeric, diced ginger (take skin off), garam masala and chilli powder into pan and mix. Add diced tomatoes and simmer for 5 minutes. Rinse soaked lentis and place in a large pot. Add mixture to lentils and add water. Cover and let it simmer for 15-20 minutes. Season to taste and add lemon juice on top. Serve with brown rice.

Preparation time 15min          Cooking time 15-20min          Serves 4

Tip: When I cook this meal I generally make double or triple the amount listed and freeze it in small containers to bring to uni or to microwave for dinner after a long shift.

Bon Appetit!

Cat Poiani-Cordella

The author Cat Poiani-Cordella

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