Until this week, I had a memory of lentils tasting ‘fluffy’ and bland and had avoided them for a very long time, but I had never had them cooked well to actually realise how tasty they can be (sorry mum!). I think one of the main problems of my dislike toward lentils was I had never tried green lentils, these keep a bit of texture compared to red lentils, when cooked so are much more appealing; especially to me.
Containing a fair bit of protein, these are a brilliant legume for vegetarians or vegans and can be purchased in any supermarket at very low prices, I honestly can’t believe I had avoided them for so long!
Not only is this recipe so easy to make, you could easily, double or quadruple the quantities for family, or for some meals later on in the week.
To make this delicious sticky and wholesome bowl you’ll need:
- 1/3 cup green lentils
- 1 small sweet potato
- 2 tbsp oil (I used olive but you could use coconut or any other)
- 1 tsp ground cinnamon
- 3/4 tsp ground cumin
- Salt and pepper
- Handful of washed spinach leaves
- Frozen peas
- Chill flakes
- Tahini (optional)
- Set the oven to 180 °c. In a small sauce pan add in the lentils with 5 times the amount of water and a pinch of salt, bring to the boil and then reduce to a medium heat, allowing them to simmer and cook to the instruction on the packet.
- Meanwhile, before prepping the sweet potato, wash the skin, this allows you to eat the skin which contains lots of fibre! Cube it into small pieces and place on a baking tray. TOPTIP- line the baking tray with baking paper to minimise washing up!
- Drizzle over the oil and then sprinkle the spices over, you may think cinnamon sounds strange but trust me, its so good! Season with salt and pepper and using your hands make sure each one is covered. Place in the oven till brown at the edges and soft in the middle (20-30mins)
- Chop some broccoli florets of the head, one portion is about 6 florets. When the lentils have 10 minutes left, add the broccoli to a steamer, after 2 more minutes, add in a handful of spinach and a small handful of frozen peas and cook till a knife can just go through the broccoli. (If you don’t have a steamer, you could boil the broccoli in salt water, then add the spinach and peas once this is drained out however personally steaming retains a nicer flavour and supposedly keeps more nutrients in the veg.)
- Once the lentils are done and the sweet potato cubes are out the oven , you can start to construct your bowl of goodness!
- Finally, to serve I love to add a massive tablespoon of tahini. Tahini is a paste made from ground sesame seeds, it’s quite bitter on its own, but it sticks all the vegetables together and gives a creamy (and incredible) taste, I couldn’t recommend it more! I also love to grind a little more salt and a sprinkle some chilli flakes to finish off the dish with a spicy kick!
And finally, enjoy! If you give this a go, let me know, tag me on Instagram @laura_elfes or twitter and facebook @courgettiblog . Add in the hashtag #courgettiblogetti too so I can see what you’re up to! Thank you so much for reading this blog and see you soon!