lentils recipe

Butternut Squash, Lentil and Spinach Curry

Ingredients:

  • 320 g butternut squash (just the flesh)
  • 60 g uncooked mixed lentils
  • ½ vegetable stock cube
  • 40 g white onion, chopped
  • 40 g thai red curry paste
  • 200 g full fat coconut milk (½ a can)
  • 200 g chopped tomatoes
  • 150 g young spinach
  • 1 naan bread to serve

Recipe:

  1. First, pre-heat the oven to gas mark 4/350F/180C and line a roasting tray with foil or parchment.
  2. Cut the butternut squash into bite-size chunks, then line up on the tray and spray with a little cooking spray. Roast for 30-40 minutes until tender, stirring halfway.
  3. Meanwhile, rinse the lentils before adding to a pot along with the stock cube and covering with cold water. Bring to the boil, then allow to simmer for 12 minutes.
  4. Heat some cooking spray on a non-stick pan and add the onions. Fry until soft, then add the curry paste, tomatoes and coconut milk. Stir every so often as the sauce thickens (about 10 minutes). Meanwhile, heat up the naan bread in the oven.
  5. Finally, add the squash, lentils and spinach to the curry and season to taste. Cook for another couple of minutes, then serve with the naan bread.

Notes: I adapted this (with little change) from a BBC recipe to cook for my mum on our vegan nights because we both LOVE curry and this was a hit!

Serves 3, 274 calories

Last night, I made one of my favorite healthy dinners: lentils and rice with roasted chicken and wilted spring mix greens.

The lentils are the absolute star of this meal, and I’m not just saying that because I happened to come up with the recipe. 😁😁😁👩🏾‍🍳👩🏾‍🍳👩🏾‍🍳🍛👍🏽👌🏽 It starts with half of an onion, diced, and as much crushed red pepper as you desire, sautéed in olive oil. Then, seven cloves of garlic, finely minced, are added, and when just beginning to brown, a tablespoon of turmeric and a half teaspoon of cumin are added to bloom. Once bloomed and fragrant, half of a green pepper, diced, is added, followed by one large carrot, finely diced, when the peppers are browned, and then by a large stalk of celery when the carrots have slightly softened. When the veggies have browned, add an 8oz. can of tomato paste to the pan, and thin it out by filling the can with water, stirring it to get all the remaining bits out, and adding it to the pan. Stir well until the liquid has mostly evaporated and the tomato paste looks a bit darker. Let it begin to create a sort of frond on the bottom of the pan, then deglaze with a half cup of white wine. Once evaporated, add the lentils (If using dried, I would recommend soaking it for a couple of hours to overnight to get rid of gas inducing elements) and coat well with everything else in the pan. Then add water up to about an inch (two if dried) above the lentil mixture, and stir in two teaspoons of dried parsley, half a teaspoon of herbs de Provence, and salt to taste. Then, just cover and allow to simmer, stirring occasionally, until the lentils have swollen and are soft and fully cooked. Enjoy by itself as a soup, or on top of rice or couscous.

Oh! And it just happens to be vegan! ( I did have it with chicken though, so…yeah.)

Vegan Lentil “Sloppy Joes”

Ingredients:

  • 1 x 420g can of lentils
  • 50 g brown rice
  • 1 medium onion, diced
  • ½ tsp ground cumin
  • ¼ tsp cinnamon
  • 2 tbsp tomato purée
  • 250 g cherry tomatoes, chopped
  • ¼ tsp chilli flakes
  • 2 tsp liquid smoke
  • 1 tsp chipotle Tabasco sauce

Recipe:

  1. First rinse the rice, then add to a saucepan along with the lentils and cover with water. Bring to the boil and then simmer for 25 minutes.
  2. Meanwhile, heat a non-tick frying pan and cook the onion until soft, then add the cumin, cinnamon and tomato purée. Cook for another minute before adding the tomatoes, chilli flakes, liquid smoke and Tabasco.
  3. Finally, add the cooked lentils and brown rice to the pan and cook for a further couple of minutes. Season to taste :)

Notes: I wanted to use up some leftover rice and lentils that I’d made the day before but felt they were a little bland, so I spiced them up a bit and threw them in a wrap with some violife cheese and sour cream :) They were definitely easier to eat in the wrap than the next day in the burger (above). 

Serves 4, 129 calories