Friday

Lentil one pot



Mr D is away and therefore I can be naughty and eat what he detests - beans and pulses! A really easy recipe to get to your 5-a-day!


Serves 4-6 (nice as left-overs for lunches also)
FREEZABLE 

1 x butternut squash
1 x tbsp. coconut oil  - or use same amount of olive oil
1 x white onion sliced
½ fresh red chilli de-seeded and finely sliced – you can use a whole one however my friend I am cooking for isn't a spice fan
3 tsp of ground cumin
2 x cans of chopped tomatoes
200g red lentils
4 tsp of brown sugar
4 tsp white or Cider vinegar
400g can or red kidney beans - drained.

Small handful of parsley to serve



I use coconut oil mainly for it's health/beauty benefits and also it makes the kitchen smell dreamy!! It doesn't add a 'coconutty' taste to your dishes and so simply replace your olive oil with it a couple of times a week. It improves your skin, hair, stress, immune system and also can help prevent high blood pressure, digestion problems and metabolism. The only difference I have seen is that my hair is much much healthier and my skin has improved dramatically.



Put the coconut oil into a large pan and wait until hot. Then add the squash, fresh chilli, onion and fry for approx. 5 minutes or till the onion has gone translucent. 




Add the cumin and stir for 1 minute. Pour in the chopped tomatoes and then add a further can of water into the pan along with  the lentils, sugar and vinegar.

Simmer for 15mins and then add the beans. Cook until the lentils are tender and the squash is squidgy around 20mins. Should the stew become dry at this point add a bit of water.




Once ready serve sprinkled with some parsley and serve with either a green salad or simple oven roasted chicken thighs.


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