When I get home late after uni and need to whip up something quick and nutritious tinned lentils are my saviour. They're so versatile and filling, also I can make enough to have leftovers in my packed-lunch the next day!
Luckily I had a fresh cauliflower in the fridge, which when grilled makes a delicious accompaniment to spiced lentils.
So here's a quick recipe that I made up as i went along..
Ingredients:
- 1 small shallot
- thumb sized piece of ginger
- 1/2 cauliflower
- 1 tin green lentils
- big handful of spinach
- teaspoon paprika
- teaspoon tumeric
- 1/2 lemon
- olive oil
- 1/2 teaspoon bouillon or veg stock
- sesame seeds
- (optional) big dollop of hummus
Method:
- Turn grill to high, chop cauliflower, sprinkle with paprika, sesame seeds and drizzle with olive oil before placing on a baking tray under the grill
- Fry shallots in olive oil, add ginger and turmeric, then when shallots have browned add the drained lentils
- Stir for one minute before adding 2tbsp hot water and the bouillon, leave to simmer for 5 minutes
- Add the spinach to the lentils and put a lid on the pan for 2 minutes so that the spinach wilts
- Stir in the spinach, take the cauliflower out of the oven and plate up with half the lentil mix per person or if you're eating alone put the remaining lentils in the fridge for an easy lunch! Then add a nice dollop of hummus if you like
Takes around 15 minutes to prepare, who says fast food can't be healthy! I also cooked up some brown rice to mix with the lentils for my lunch tomorrow, with added cherry tomatoes and sunflower seeds.
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