On this International Women’s Day, it seems quite fitting that I should have some lentil recipes for you…for years my mum, who is also one of my heros, was a vegetarian so the answer to the question ‘what’s for tea?’ tended to be lentil curry!
If you saw my how to lose a stone post, you’ll know I’ve been eating a lot of beans. Here are 2 of my favourite lentil recipes from the week.
Lentil recipes – green lentil with chicken
- A little olive oil and garlic and chilli
- 4 chicken thighs
- 1 can/carton green lentils
- 2 cups of veg (I’ve used red cabbage, fennel and Japanese Komatsuna, pictured below, but use what you have/fancy)
- A big handful of parsley (or other fresh herbs you have)
- Heat oil, chilli and garlic then add the chicken. Cook through then remove from the pan, which should have some lovely crispy chicken bits left in it!
- Add the veg (I tend to throw in whatever random stuff arrives in the veg box, like this Komatsuna) and parsley and cook through for a few minutes.
- Stir in the lentils then pop the chicken back in the pan to warm through and serve.
Lentil recipes – Red lentils and pepper good stuff
Serves loads – Reuben will eat it (very mashed up) with pasta and I love it with fish or steak (or even scrambled eggs in the morning!)
- olive oil
- onion and a garlic glove
- 1 or 2 red peppers
- a handful of basil
- a bag of lentils
- chicken stock (mine, pictured below, makes about 500ml)
- extra water
- pop all the veg in the pan with the olive oil and basil. Fry up for a bit
- Add the lentils, pasta and stock
- Bring to the boil
- Cook for about 45 minutes, checking on it regularly and adding extra water as necessary.