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Method:

  • Dry yellow lentils (rinsed and drained) 250 g
  • Water (as required)
  • Pasta shells 200 g
  • Oil 25 ml
  • Onions (finely chopped) 150 g
  • Cumin seeds 6 g
  • Coriander (finely chopped) 6 g
  1. Method:

    • In a pressure cooker, add lentils, top with water to cover and cook on medium for 10 minutes. Alternatively, soak the lentils overnight.
    • Boil pasta as per pack instructions.
    • Heat the oil in a pot and fry the onions and cumin seeds until slightly brown. Add the turmeric, cooked yellow lentils, Robertsons Indian Spicy Lentil Dhal mix, Knorr Tomato Pronto and Knorr Aromat Naturally Tasty. Bring to a low simmer, lid on, stirring occasionally (approximately 30 minutes), until the lentils are soft to the bite. Lastly add the coriander, stir through, add in cooked pasta shells and toss until well coated.