Low-GL Lunch: Lentils with onion and tomatoes

serves 2

150g puy lentils
300ml vegetable stock
1 tablespoon olive oil
1 onion finely sliced
1 garlic clove chopped

1x225g can chopped tomatoes
1 heaped teaspoon tomato puree
1 teaspoon dried mixed herbs
juice of 1/2 lemon


Place the lentils in a heavy-based saucepan and pour in enough vegetable stock to cover them well. Bring to the boil, cover the pan , reduce the heat and simmer for about 25 minutes or until the lentils are cooked. Check the liquid level from time to time and add more stock if necessary. Drain the cooked lentils.

While the lentils are cooking, heat the oil in a heavy-based pan, add the onion, and garlic and cook until softened and golden. add teh tomatoes and their juice, tomato puree and dried herbs to the pan, mix well and bring to simmering point. Stir the lentils and lemon juice into the onion and tomato mixture and serve.

Serve with a spoonful of brown rice or a few boiled potatoes drizzled with olive oil.