Quick Eats for a busy day! Easy Lentils. Dairy. Egg. Gluten. Free.
How bizarre it seems to me writing todays blog post at the end of the day! I’ve never done that before! Such a busy day today that I didn’t even have time to even think about my blog! 🙁 This morning I had a appointment to go to (which had to be rearranged for an earlier time) as at bedtime last night my son tells me that I was helping on the school trip today! So I dash from my appointment, home for a quick bite to eat before racing (yes in my mobility scooter 😛 ) to school. Two classes went on this trip so it was about 60 children with several adult helpers but the children still keep you on your toes (or seat! 😛 speeding up to make sure they’re all behaving etc.) Trip finished (later than expected) so I only just made it to my other appointment (rescheduled to be later this time) and then I came home to realise we have no food! 🙁 That’s a slight big exaggeration actually as we nearly always have a pantry full of food, but as it is mainly whole food or fresh food, it needs preparing and cooking. What’s always quick and easy? 🙂 Lentils of course! So I made a quick lentil dal recipe with some of my flatbread BUT I have a new ingredient in my pantry and I thought I’d test it out… coconut flour! OMGosh!!! 🙂 🙂 🙂 I managed to change my flatbreads into coconut flavoured breads (think Indian peshwari bread)… but healthy ones of course! That has to be my new favourite fridge food! 🙂 Back to the lentils… here they are…
Gather
- A sliver of coconut oil
- 1 medium onion sliced
- 100g red split lentils
- 1/2 teaspoon salt (I used pink Himalayan)
- 1 teaspoon garlic granules
- 1 teaspoon turmeric powder
- 1/2 teaspoon ground coriander
- 1 teaspoon cumin seeds
- 1 teaspoon tandoori spice
- 1 teaspoon curry powder
Prepare
- Melt the coconut oil and fry the onion until just starting to brown.
- Add the lentils and stir to coat in the oil.
- Add about a quarter (150ml) of the water and stir. Cook for 2-3 minutes.
- Add the salt, garlic, turmeric, coriander, cumin, tandoori and curry. Add another quarter of the water (150ml), mix well and leave for 5 minutes.
- Turn the heat down and add the rest of the water. Leave to cook for a further 10-15 minutes while you prepare the bread. Most of the water should be used to soften the lentils so you should end up with a thick sauce.
- See the recipe for the flatbread here. Just swap 1/4 of the flour for coconut flour (I used 50g coconut flour and 150g ground up porridge oats this time).
Serve & Store
- Serve this with the yummy coconut bread! (Yes, I am slightly obsessed with the greatness of it).
- Serve with your favourite grain.
- Add some green salad (I had fresh coriander and cucumber).
- Make as part of a selection of dishes, maybe with biryani 🙂
