I've been trying to get creative with my lunch. Especially since our place of work will soon be further away from the ASDA I use as a fall back when I'm too lazy/short on time to make something.
The other night we tried this lovely recipe from Morrisons. It's a very delicious, cheap and easy recipe. I had it with some boiled rice and pitta breads for my tea and then again for my bait the next day.
2 tbsp olive oil
1 onion, diced
2 cloves garlic, crushed
2cm fresh ginger, peeled and finely chopped
1 carrot, diced
½ tsp ground tumeric
½ tsp Schwartz Crushed Chilli
2 tsp ground cumin
2 tsp ground coriander
1 cinnamon stick
400g can chopped tomatoes
800ml vegetable stock
150g red lentils
150g puy or green lentils
420g can chickpeas, drained
200g fresh baby leaf spinach
fresh coriander
The other night we tried this lovely recipe from Morrisons. It's a very delicious, cheap and easy recipe. I had it with some boiled rice and pitta breads for my tea and then again for my bait the next day.
Method
- Heat the oil in a large saucepan and fry the
onion until it begins to brown. Add the garlic
and ginger and cook for a further 2 minutes. - Add carrot and spices and stir well to coat
the vegetables; cook for 2 minutes. When
you can smell the spices, they are cooked,
so add the tomatoes, stock and lentils. Cook
over a moderate heat without the lid for 30
minutes, or until the lentils have softened. - Add the chickpeas and heat through.
- When you are ready to serve, remove the
cinnamon stick, stir the spinach through, and
serve with toasted wholemeal pitta bread or
brown rice and a few sprigs of coriander.
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