Lentil toast

Ingredients:

• One can (425 g) of lentils
• Multigrain bread
• 2 green onions
• 1 teaspoon chopped ginger
• Half a jalapeno pod

Preparation:

1. In a nonstick skillet, sauté 2 sliced ​​green onions (white parts only), 1 teaspoon minced ginger, 1 minced garlic clove, and 1/2 of a chopped, seeded red jalapeño in olive oil for 1 minute. Add 1 chopped tomato and 1/2 teaspoon curry powder; cook for 1 minute.
2. Add one 16-ounce (425-gram) can of lentils (drain any liquid) and heat through; mash the lentils and season with salt to taste. Spread the lentils on 4 slices of buttered multigrain toast. Top with chopped green onions and cilantro.