Here’s a slightly different type of recipe that most people on the Metabolic Balance diet should be able to adapt to their food list.
You can double or triple the quanties to make a larger batch.
85g or your allowance of red lentils
1/2 onion, finely chopped
2-3 tsp of mild or medium curry powder, according to taste
1 clove of garlic, crushed
Cauliflower (so that together with the onion they make up your vegetable allowance)
Vegetable stock made with organic vegetable bouillon powder
First heat up the spices on dry frying pan to release the flavours. Then add some coconut or olive oil and fry the onions and garlic. Cut the cauliflower to small floret, leaving the hard stems out as much as you can. Add the lentils into the onions and coat in oil and spices. Then add the cauliflower and vegetable stock, covering the lentil and cauliflower mixture. Simmer on low heat with the lid on, and keep adding vegetable stock if the mixture is starting to dry up. Keep simmering until the cauliflower florets are soft and the lentils have softened – this should take around 20 minutes.
Serve and enjoy!