- 1 Tbspn olive oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- ¼ cup sultanas
- ¼ cup pine nuts
- 1 tspn ground allspice
- 1 Tbspn parsley, chopped
- 1 Tbspn fresh mint leaves, chopped
- Zest of 1 lemon
- 1 tin lentils in brine (rinsed & drained)
- 6 medium sized tomatoes, chopped
Step 1. Heat olive oil in fry pan and add onion and garlic. Cook until softened.
Step 2. Add sultanas and pine nuts and cook for a few minutes.
Step 3. Stir in allspice, parsley, mint, lemon zest and cook for 2-3 minutes.
Step 4. Add lentils and tomatoes and stir gently until heated through. Serve warm.