This is a great recipe that can be adapted to all sorts of meals and can be easily paired with a range of carbohydrates depending on what you fancy and your nutritional needs. Perfect for food prep at the weekend or start of the week and can be made in bulk and frozen in batches.⠀
⠀
💥Spice it up to eat with rice⠀
💥Make is smokey to have with quinoa⠀
💥Add lots of garlic, capers and basil with spaghetti⠀
💥Extra lentils will make it thicker, perfect in a pie with mash⠀
💥Hide more vegetables for fussy kids
⠀
Using lentils in cooking instead of meat, even if you are a meat eater, is something I encourage in all my clients. Sources of vegetable protein are:⠀
⠀
✅High in fibre, vital for optimal digestive health⠀
✅Low in saturated fats, which means we have space in our food intake to consume the more significant omega 3 fats⠀
✅Complex and nutrient dense which keeps our blood sugar levels stable and ensures we feel full for longer⠀
⠀
⠀
BASIC RECIPE:⠀
👉Cook 100g Puy or green lentils separately in water, simmering for about 20 mins until soft⠀
👉Meanwhile fry a large onion, pepper and 3 cloves of garlic in olive oil⠀
👉Add 1 tin of chopped tomatoes and / or 1 tin of passata⠀
👉Bring to a simmer and then add other flavours that you fancy…. For example any of the following could be added depending on what you have in your cupboard or fridge:⠀
⠀
+1 tsp chilli flakes⠀
+1 tsp smoked paprika ⠀
+1 tbsp sun-dried tomato pesto⠀
+1 tbsp capers⠀
+1 tbsp olive tapenade⠀
+A few tinned anchovies⠀
+A small glass of red wine⠀
+Freshly chopped tomatoes⠀
+Torn basil leaves⠀
+Handful of finely chopped parsley⠀
⠀
👉When the lentils are cooked throw them in and stir well. Simmer for another 10 mins.⠀
👉Check for seasoning and flavour, adjust as necessary.⠀
⠀