Ingredients to serve 4:

1 tin of lentils, rinsed and drained

1 carrot, grated 

1/2 capsicum, roughly diced

1/2 jar Leggos Classic Chunky tomato sauce 

1 tsp ground coriander 

1/2 tsp sweet praprika

4 tbs coconut yoghurt or Greek yoghurt 

3 tbs garlic oil

1 packet of brown rice chips or corn chips

200g cheese

1 punnet of cherry tomatoes, sliced 

1/2 avocado, mashed

Juice of half a lemon 

Salt to taste 



1. Over medium heat, heat 2.5 tbs of the oil in frying pan

2. Add lentils to frying pan and cook for 5 minutes

3. Add tomato sauce and allow to simmer for a further 5 minutes 

4. Add vegetables and cook for 5 more minutes

5. In a separate bowl, add lemon juice, avocado and salt

6. In another bowl add salt to the tomato and stir 

7. Serve the lentils on chips and add some cheese. Cook under the grill if you'd like your cheese melted.

8. Add yoghurt, tomato salsa and guacamole 



Low FODMAP information for those with IBS:

1/2 cup of lentils is low FODMAP 

Carrot and capsicum are low FODMAP 

Garlic oil is low FODMAP 

125g coconut yoghurt is low FODMAP

Greek style regular yoghurt is low FODMAP (chobani for example) 

Rice chips haven't been tested but by ingredient look to be low FODMAP. 50g corn chips are low FODMAP (just check they don't have garlic or onion added)