Baked potatoes with spicy lentils

A tasty, quick and easy snack or lunch – or serve with a green salad for a meal.

Serves 6

6 large baking potatoes, washed
2 Tbsp vegetable oil
2 cloves garlic, peeled and crushed
1 Tbsp curry powder
½ chilli, deseeded and finely chopped
1 x 400g can red lentils
2 tomatoes, peeled and chopped
coriander sprigs to garnish

Preheat oven to 220°C.
Prick each potato several times with a fork.
Rub potatoes with a little of the oil and place on a baking tray in the middle of the oven. Bake in preheated oven for 45-60 minutes, or until potatoes are tender. Remove from oven.
Meanwhile, heat remaining oil in a pan over medium heat.
Stir in garlic, curry powder and chilli and stir over heat for 1 minute.
Add lentils, tomatoes and ½ cup water. Stir well and cook for 5-10 minutes or until thick.
To serve, cut a cross into potato top and with both hands, press near the base of the potato to open the top.
Spoon lentil mixture into centre. Garnish with coriander and serve.