Although it’s coming into the spring, we still can crave
those warming meals to savour us from the miserable Sheffield weather that this
crater of a city is notorious for.
Those nights when you want to just whack something in the
microwave and have a bit of a nice healthy meal as well can be created with
this gem. If you double this recipe, then freeze a fair few batches, and just
use them whenever you’re on a lazy day.
Stock this up with greens if you want to add a few more of
those five a days too, such as the iron rich kale – a super food rated by
nutritionist’s worldwide. It has vitamins, iron and fibre which all help you to
maintain that healthy digestive system vital to keep energised, and its cheap!
A students dream! And of course, carrots - to let you see in the dark…
You will need…
1tsp Cumin
Pinch of
Chili Flakes
1tbsp Olive
Oil
300g Carrots
(chopped)
Handful of
Kale (optional)
70g Red
Split Lentils
500ml
Vegetable Stock
2tbsp Low
Fat Natural Yoghurt
And to make
this you should…
Fry off the
cumin and chili flakes until the aromas of the spices are fully loaded and
circulating you kitchen.
Next, add
the olive oil and add the chopped carrots and kale if you’re using it and stir
round for a bit until they have a slight golden colour to them.
Now add the
vegetable stock and the lentils and leave to simmer for 10 – 15 minutes.
Another indicator that it’s all ready is the swelling of the lentils.
If you have
a blender, whiz it all together until smooth or lumpy – your choice. When this
is done stir in some natural yoghurt, and voila!
Serve it
with nice warm bread that’s buttered, a pita or even a naan is wonderful. You
can even sprinkle some chili flakes that have been toasted on top to add that
extra kick!
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