1 large onion, chopped
2 cloves of garlic, chopped
1 cup of green lentils
1 tin of chopped tomatoes
5 cups of water
3-5 tbsp of Original Brybeque Sauce
2 tsp olive oil
½ tsp of salt
pinch of pepper
- Heat 2 tsp of olive oil, add the onion and garlic. Cook on a medium heat for 5-10 minutes until softened.
- Add the tomatoes, 3 cups of the water, lentils, salt and Brybeque Sauce.
- Bring to the boil, cover and leave to simmer for 45 minutes to 1 hour, stirring occasionally, until lentils are tender, adding remaining water as needed if it dries up.
- Serve with baked potato, in a pita, as a dip with tortilla chips or as a side dish.