Inspired by North Africa, this quick and easy one pan meal draws the warmth of cumin and rich depth of smoked paprika to beautifully layer with the peppery flavour of the lentils. Lentils are an excellent source of B vitamins, iron, magnesium, potassium and zinc. They’re also a great source of plant-based protein and fiber. To make this dish vegetarian, just omit the chicken and replace with you favourite vegetables.
Another great one pot meal that is not only quick but simple to make too. Very nutritious and filling.
2 Chicken Breasts, cut into large pieces (or you can use thighs)
4 Rashers of Smoked Bacon, chopped small
1 Onion, diced
2 Stalks of Celery, diced
100g Green Lentils (or Red if you prefer)
1 Garlic Clove, diced
1 Tbsp Cumin
1 Tbsp Smoked Paprika
8-10 Whole Cherry Tomatoes
300ml Chicken Stock
1 Tsp Chilli Flakes
Salt & Pepper to taste
1 Tbsp Olive Oil
Small Handful of Chopped Fresh Parsley to serve.
Pre heat your oven to 200 deg Fan.
Add the oil to a fry pan on medium to high heat. Dry the chicken pieces with a piece of kitchen paper and season. Add to the pan and brown all over to seal. Remove with a slotted spoon.
If needed add a little more oil to the pan. Cook the bacon, onions, celery, garlic, cumin & paprika for 3 minutes. Add back the chicken, add the lentils and sprinkle the chill flakes, mix through.
Decant into an oven proof dish, add in the stock and tomatoes, bake in the oven for 25 minutes.
Turn on your grill at the end of cooking for a few minutes to brown the tomatoes.
Remove from oven, sprinkle with parsley and Serve. Yum!
It is Winter Season here in Scotland and is -4 deg today and very snowy. There is nothing better that a big pot of homemade soup to warm you up on days like this. I had a big pack of lentils in the cupboard and was going to make a traditional carrot & lentil soup but then I discovered some Green Thai paste hiding behind my tin of custard & yes you’ve guessed it Green Thai Lentil Soup it was. Just the ticket too, with the spice it really warmed us up lovely and was very satisfying and filling. Another great recipe to add to the collection.
Makes enough for 4 servings
150g Green Lentils, pre-soaked and rinsed ready to cook
1 Large Sweet Potato, chopped into cubes
1 Tbsp Olive Oil
2 Garlic Cloves, crushed
1 Piece Fresh Ginger, grated (about 2cm)
50g Thai Green Curry Paste, (I used the Blue Dragon one)
1 400g Can Coconut Milk
1 Tbsp Dried Coriander & small handful chopped fresh to serve
1/2 litre Vegetable Stock
Juice of 1 Lemon (about 1 Tbsp)
In a large pan, heat the oil and cook the garlic and ginger for a few minutes then add in the Thai Green Paste and mix through for a further 3-4 minutes.
Add in the chopped sweet potato, lentils, vegetable stock, coconut milk and lemon juice, bring to the boil then simmer covered for about 30 minutes.
Remove lid and sprinkle in the dried coriander and mix through, stirring for a minute or 2.
Remove from the heat and using a hand blender, blend the soup until you reach a smooth and thick consistancey.
Serve with some fresh coriander on top.
This recipe is also good for batch cooking, freezing and keeping for later.
This quick and easy vegetarian meal is perfect for those Autumn and Wintry Days, a warming bowl of goodness in your tummy. Full or nutrition and good vitamins, with only around 300 calories per bowl is a great healthy option to a takeaway Curry. This is also a good recipe to batch cook with. You can serve with a toasted naan on the side for a more filling meal.
300g Sweet Potato – chopped and diced into 2cm cubes
300g Butternut Squash – chopped and diced into 2cm cubes
2 White Onions, diced
2 tbsps Mild Curry Powder
2 tbsps Garam Masala Powder
1 x 400g Tin Chopped Tomatoes
1 x 400g Tin Coconut Milk
1 x 400g Tin Green Lentils
200g Spinach – chopped
Sunflower & Pumpkin Seeds to garnish (yoghurt optional)
Steam cook the Sweet Potato & Butternut Squash, place in a microwaveable bowl with 2 tbsps water and cover, cook on medium level for 10 minutes. (you could always roast in oven for about 35 mins too)
While cooking add a little oil to a pan and cook the onions until softened, add the curry powder, garam masala powder and mix through. Add the tin tomatoes and coconut milk, bring to a simmer and cook for about 10 minutes to allow sauce to thicken slightly.
To the sauce add the sweet potato and butternut squash along with the lentils and spinach, season and mix through, allow to simmer for a few minutes.
Serve into bowls and garnish with a sprinkle of seeds.