Sorry this is posted so late in the day, I am a little unwell today and have had a big sleep this morning and into the afternoon, sometimes you just have to listen to your body. Now, on with todays post.
In an effort to reduce the amount of meat we have been eating ( to save money), I will be making one meat free meal a week. I have never eaten a lot of meat myself and would gladly go meat free altogether, however lovely hubby and son are definitely carnivores, but they will venture into vegetarian territory, if it is tasty and filling. This is a recipe I stumbled upon when reading "Tastes" weekly menu's ideas, for inspiration. The ingredients and method are simple and it can be on the table in thirty minutes. I did wonder about serving it with rice so it would be more filling, but the boys said it was just perfect the way it was. Sweet!
|Rinse lentils well and set aside until needed|
|Chop onion and chilli finely and grated garlic and ginger on a microplane|
|Sauté onion on medium heat for 5 to 10 minutes|
|Add ginger, garlic and chilli and sauté for another minute|
|Now add the turmeric and cumin|
|And cook gently until fragrant|
|Add the cubed sweet potato and coat in the onion/spice mix|
|Now add the stock and rinsed and drained lentils|
|Give everything a good stir, bring it to a gentle boil, pop a lid on, turn heat down to low and let simmer away for 20 minutes until lentils are soft and tender and the potato is just holding its shape|
|Finely chop the basil and spring onions|
|And sprinkle over the top and stir in|
|Now add the spinach leaves, mix in and let wilt for 1 minute|
|Serve with natural yoghurt, chutney and papadums|
Simple, nutritious and filling, everything you could wish for in a meat free dish.