| Yields | Preparation Time | Cooking Time |
|---|---|---|
| 4 | 15 mins | 30 mins |
| 1. | Pour one litre of boiling water over lentils in a saucepan. Bring to the boil and skim off any foam. Turn to medium heat and add turmeric, ground coriander, ground cumin, chili peppers split lengthways, garlic and ginger. Cook for 15-20 minutes whisking occasionally until thickened. |
| 2. | Stir in chopped and deseeded tomatoes and cook for a further 10-12 minutes |
| 3. | Spray a pan with low calorie spray and over a medium heat fry the mustard seeds, cumin seeds and fenugreek leaves for one minute |
| 4. | Stir in toasted seeds and fenugreek leaves and serve |
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There are 112 calories in 1 serving of Lentil and Tomato Rasam.
Calorie Breakdown: 10% fat, 67% carbs, 23% prot.
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