• 1/2 cup cooked French green lentils
• 1 small green or red bell pepper, finely diceds
• 1 large English cucumber or 3 Persian cucumbers, finely diced
• 1 jalapeño pepper, seeded, if desired, and finely diced (optional)
• 2/3 cup cooked corn kernels, thawed if frozen
• 1 cup puffed quinoa (see Tip)
• 1/4 cup tamarind-date chutney (see Tip)
• 2 tablespoons coriander chutney
• 1/2 cup finely chopped Roma or cherry tomatoes
• 1/3 cup finely chopped red onion
• 1/4 cup finely chopped fresh cilantro
• 1/3 cup unsalted roasted peanuts

    Method of Preparation

      Evenly divide lentils, bell pepper, cucumber, jalapeño (if using), corn and quinoa between two bowls. Drizzle with tamarind-date chutney and coriander chutney. Top with tomatoes, onion, cilantro and peanuts.

    Nutrition Information

• Serving size - 2 1/2 cup
• Energy - 369cals
• Fat - 14gm
• Carbohydrates - 51gm
• Protein - 14gm
• Fibre - 10gm