This is a fantastic dish! I’m proud of myself! 😛 Not that I’m not usually, but this… well, this is great hot or cold, is baby friendly (I’m sure she will eat it if you make it too C.)! and besides being very easy to make, it is a FREE food on Slimming World and Weight Watchers! 😀 Oh, did I tell you it’s tasty, filling, packed full of protein and just generally a great recipe! 😀 😛
This week has been a bit hit and miss! It is half term and hubby is away so I’m feeling a bit lost without our usual routine! My bedtime appears to have gone out of the window – none of the relaxing baths and early nights I’d promised myself… more of the ‘how can I keep myself busy’ and tossing and turning in my giant empty bed! 🙁 Oh well… at least I packed away the rest of the things from the office (sorry hubby but you had too many things on your desk)!!! and now have a reasonably presentable dining room! Hooray! 😀
So, if you can think of another name for this dish that would be great! I have called it a smoky lentil & bean casserole for now, but I almost called it lentil & bean hotpot! Once you’ve read the ingredients and looked at the photos if you have any better names let me know! 😀 Here’s the recipe!
Lentils, chickpeas and kidney beans in a smoky tomato based sauce – slimming world and weight watcher free food!
- 1 medium onion chopped
- 3 cloves garlic chopped
- 2 medium carrots chopped
- 1/2 medium leek quartered length-ways & sliced
- 200 g red lentils washed
- 500 ml carton passata
- 1 litre water
- 2 teaspoons smoked paprika
- 1 teaspoon mixed herbs
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 x 400g tin chickpeas
- 1 x 400g tin kidney beans
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Cook the onion in a large pan with a bit of water. When the onion has softened, add the garlic, leeks and carrot, a splash more water if required and leave to cook for five minutes.
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Add the pre-washed lentils, along with the passata and water (you can add the water to the empty carton to get all the goodness out). Stir, cover and leave for 20 minutes.
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Sprinkle the paprika, herbs, pepper and salt over (adjust salt & pepper if necessary for very young children). Mix in and leave for a further 10 minutes.
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Lastly, mix in the drained chickpeas and kidney beans and allow to cook for another 5 minutes or so. Check the consistency and cook a bit more if you want a less saucy meal.
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Serve as it is, with extra veg, salad, or with rice, pasta or a jacket potato.
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Enjoy!
If you’re new to cooking, or plant based cooking, have a look here for some kitchen inspiration or some plant based ingredients! Below are a few items useful for this recipe…
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This week I’m sharing this lentil casserole over at Angie’s Fiesta Friday where my Traditional Tagine is featured (thanks Diann! 🙂 ). This week the party has no co-hosts (hint hint, please offer)! so you get a chance to select your favourites for features next week!
Drop us a line below in the comments (especially if you have a new name for this dish) – we love to hear from you and we reply to everyone personally!
We hope you have a fabulous weekend and enjoy the last bit of half term! Have fun!
Speak soon
Laurena x