It’s a week day so it’s a meat free day. We used to see a lot green lentils in tins when we were in France and they’re really popular there and often served with meat. We bought ours dried and cooked them, just in salted water for thirty minutes.
Here’s what I used and did
3 large carrots , 1 pink onion, 6 chestnut mushrooms, 4 sticks of celery, 1 yellow pepper, 3 cloves of garlic all finely diced and sautéed in 1 tablespoon of olive oil. Cook them for about fifteen minutes and then add 100ml water and put the lid on the pan and cook for another 15 minutes.
Whilst that is cooking, cook 150g of green lentils in 400ml of salted water for 30minutes.
I also cooked 75g of quinoa, that I rinsed thoroughly and added to 250ml of water with a veggie stock pot and tossed in a handful of mixed frozen vegetables and cooked for fifteen minutes.
When it’s all cooked, allow it to cool but not go cold and combine everything and generously heap into a bowl.
Slice some halloumi cheese and dry fry in a hot non stick pan.
Lemon dressing goes really well with lentils.
30mls lemon juice
10 mls of olive oil
1 tsp Dijon mustard
Salt and pepper to taste
Blend the lot. Drizzle over the halloumi and arm lentils, quinoa and vegetables.
It’s very filling, chunky and zesty. This already a new favourite for us.
You never know, it might become yours.
Love Froogs xxxxx