One of my friends asked me the other day whether I was going to post up any more vegetarian dishes. So this one goes out to you Shayaan. I love using lentils in cooking especially the French Puy Lentils (or Green lentils) as they are also called. They add high amounts of protein to soups and stews and have a similar flavour and texture to chickpeas. You can find them easily available in most supermarkets and health-food stores, and if you’re feeling a bit lazy you can even get them canned. A certain supermarket (you know the one I’m talking about) sells organic packets which is great! I made this one the other night for dinner with some soy and linseed baguettes.
1 large brown onion, diced
2 cloves of garlic, crushed
1 large carrot diced
250g Puy lentils, washed and drained
1 can crushed tomatoes
500mL chicken stock
1 tbspn cumin powder
100g baby spinach
Heat the olive oil in a medium casserole pan on medium. Add the onion and garlic and soften. Then add the carrot, lentils, canned tomatoes, stock and cumin powder.
Bring the liquid to the boil then reduce the heat and cook on low for 30 minutes. You may need to top up the pan with water or stock.
When the lentils are tender add the spinach and cook for five minutes.
Serve with the bread of your choosing.
Keep Smiling and Happy Cooking,