I ♥ lentils.
Today, I imagine, belts are straining, waistlines have expanded and people are overloaded with carbs and chocolate. So, I thought this would be a great day to share this recipe with you. These lentils are completely luscious and exactly what you need on a blustery day like today but without the guilt of a carb laden feast.
I’m going to hold my hands up and say that this is not the most beautiful plate of food I’ve ever made. But looks are not everything. Leo Tolstoy once said, “what a strange illusion it is to suppose that beauty is goodness.” Perhaps he was talking of the dear old lentil?
Lentils are not only delicious and easy to prepare, they are also really good for you. They are packed full of fibre, have impressive amounts of iron and protein AND they are a natural weight loss food. They make you feel fuller for longer and they reduce the appetite because of all their fibre. All hail the lentil.
I usually always buy dried puy lentils which could not be easier to cook – you jsust rinse them and then bring to the boil, and simmer for about 4o mins until tender and drain.
But for this recipe, I have made you life even easier (you’re welcome) and have used tinned lentils which are delicious and are already cooked!
Making this lentil dish will take a matter of minutes and you’ll be a lentil fan in two ticks of a nanny goat’s tail. (ie. in no time at all) I know, I know, I have all the hip, down with the kid’s phrases.
- 1 can cooked lentils, rinsed of the goo like slime and drained
- handful of cherry tomatoes, sliced in half
- 1 handful of spinach
- glug of olive oil
- 1 clove garlic, or two if you are me and love garlic
- 2 teaspoons of mild curry powder
- salt and pepper
- dollop of reduced fat creme fraiche or 0% plain Greek Yoghurt
- In a saucepan, on a high heat, heat up a glug of olive oil - by glug I mean about 2 tablespoons. When it is hot, throw in your tomatoes and the curry powder.
- Let the tomatoes sizzle away for a minute or so, and then you can turn the heat down to medium so they aren't so fiercely sizzling. By now you should be able to smoosh the tomatoes with your spoon, although just because you can doesn't mean that you should - you want to keep the tomatoes intact.
- Throw in your crushed garlic and give it a good stir.
- Now add your drained lentils and stir again to make sure the lentils are coated in the garlicky oil. By now, it will smell incredible.
- Throw in your spinach and turn the heat off. The heat from the lentils will wilt the spinach. Add your low fat creme fraiche or yoghurt and give it all a gentle stir.
- It's done! See how easy that was?
- I've served mine with sausages this time, but they are also fab with chicken thighs, or white fish. It's worth making up a big batch and you can pop some in some tupperware and take to work for lunch the next day. You will be the envy of the office.