Low-GL Snacks: Red lentils, cumin and turmeric mash

1 tablespoon olive oil
1 onion (aprox. 200g) finely chopped
1 garlic clove, chopped
1 bay leaf
2 teaspoons turmeric
2 teaspoons curry powder
1/2 teaspoon chilli paste
2 teaspoons black mustard seeds
1/2 teaspoon cumin seeds
1x400g can red lentils, drained and rinsed
300ml vegetable stock
1-2 tablespoons finely chopped fresh coriander
freshly ground pepper

Heat the olive oil in a heavy-based saucepan and add the onion, garlic and bay leaf.
Cook gently until the onion is soft but not coloured.
Stir in the turmeric, curry powder, chilli paste, mustard seeds and cumin and continue cooking gently for 3-4 minutes to allow the onion to absorb the flavours. Add the lentils and the stock. Stir, bring to the boil, reduce teh heat and simmer very gently for about 15 minutes, until the lentils are very tender and the stock absorbed.

When cooking is complete, leave the lentils in the pan to cool a little then mash them very coarsely.
Stir in the coriander and black pepper.