I’m sitting here on the sofa, it’s late May, I can see the sun slowly setting and the sky changing colours. My belly is full with a hearty weeknight meal. The cats are twirling around my legs, purring softly. The birds are singing their evening melodies. I take some moments to be calm, and still, and breathe. In this world of terror and heartache, make time to take a step back, take a deep breath, and remind yourself that you are here. We’ve had some terrible news here in the UK today, and my thoughts are with those who have lost someone they love. Do not let this hate beat our love. Love will overcome, it has to.
It’s been a while since I have posted a main dish on here. I don’t know why, but I was towards recipes of the breakfast, baked or drink variety. I make dinner every day, but for some reason I don’t feel they’re worthy of a space on this here blog. They’re delicious and filling, yet somehow I just don’t put them on this space. But main dishes are just as important as those breakfast stars. So I’ll try to start adding a few more hearty dishes to the blog; like these curried lentils with spinach. Hearty meals please the man in my life, and I hope they please you too.
The first is my Curried Lentils with Spinach. I’ve been trying to incorporate more pulses into my diet, to give me some added oomph and keep me fuller for longer. This dish comes together in 20 minutes, and is perfect for an easy post-work meal. I cooked this up in the Judge Radiant frying pan. A vibrant red colour, it’s looking rather special in our kitchen.
The pan comes with a 25 year (10 year non stick) guarantee, along with some more benefits;
- Teflon® Radiance Stainless steel reinforced non-stick to maximise efficiency and durability. PFOA free.
- Soft grip handles
- Dishwasher and Oven safe up to 150°C
Now, lets make these curried lentils with spinach shall we?
Curried lentils with spinach
An easy dinner to please a crowd
- 1 tsp coconut oil
- 3 shallots
- 100g puy lentils
- 500 ml vegetable stock
- 3 cloves garlic chopped
- 3 cm ginger chopped
- 2 cm fresh turmeric (or 1 tsp ground) chopped
- 1 tsp cumin seeds
- 400g chopped tomatoes
- large handful of spinach
- pinch salt and pepper to taste
Get all your ingredients ready.
Start by gently frying the shallots in the coconut oil, place a lid on the pan and let them sweat over a low heat.
After 5 minutes, add the chopped garlic, ginger and turmeric.
Stir through the cumin, stir well and let it cook for a few minutes.
Add the lentils, tomatoes and stock. Cook for 20 minutes until the lentils are soft but have a tiny bite to them.
Stir through spinach, remove from heat and tuck in.
A vegan and gluten free meal. Hearty and filling. I like to think of this as my go-to crowd pleaser.
Disclaimer; The pan in this post was provided by Judge Radiant Cookwear. Thank you for supporting this space and those who keep my kitchen well stocked.