One of the tips I was given when I took on the Spenders vs Savers Challenge recently was to eat less meat – not only is it less expensive to eat more vegetables, but it is also healthier. So when I spotted this Spiced Paneer with Chilli Green Lentils in Olive Magazine, I wanted to see if it tasted as good as it looked. It was. And, I have to admit I cheated because I didn’t cook the lentils from scratch – I used a microwaveable pack from the supermarket. The only thing I added was a big blob of fat free yoghurt…


Ingredients serves 2
green lentils 75g
vegetable stock 500ml
onion 1 small, grated
ginger a thumb-sized piece, peeled and chopped
red chilli 1, finely chopped
turmeric 1/2 tsp, plus a pinch extra
garam masala 1 tsp, plus extra for the paneer
coriander a small bunch, chopped
paneer 230g block, cut into wedges or cubes
groundnut or sunflower oil
naan bread to serve

How to prepare

Put the first 7 ingredients in a pan and bring to a simmer, then cover and cook for 20 minutes, or until the lentils are tender. Drain or boil off any excess liquid, then stir in most of the coriander.

Toss the paneer with some oil, seasoning and a little more turmeric and garam masala and fry in a non-stick frying pan until golden. Spoon the lentils onto plates, top with the paneer and remaining coriander and serve with naan bread. Oh yes, and if you feel like it, a big blob of creamy yoghurt.