This is one for the ‘Beach House Basics’ page; the place to go for simple food, prepared with love (of course!). Good food does not necessarily mean complex with loads of ingredients and this is one that we make regularly.
Sometimes, when writing this blog, I forget that people just want something easy. I normally put the more elaborate or special occasion dishes that we make, but really, the everyday food is just as good, just not quite as fancy.
This stew can be made with puy lentils, which many would class the ‘king of lentils’ (they are rather nice), I feel that green lentils make a good substitute. The lemon, chilli and coriander give the stew a lift, making it great for this time of year (its springtime in Britain).
Like so many recipes, this could be used as a side dish, but for me, it deserves to be center stage. Adding the potatoes means this is a definite main course filler.
The coriander is something we had in the kitchen, but you could use any fresh green leaf herb really and the lemon could always be a lime instead.
This recipe needs dried lentils that need soaking (overnight). Otherwise this is minimal fuss and maximum munch!
This recipe will be a good dinner for two people, though we normally cook in bulk and dip into it over a few days.
1 cup of green lentils (soaked overnight) or one tin, 1 clove garlic (finely chopped), 1 great carrot (chopped) , 2 large tomato (chopped), a few new potatoes (sliced), 1/2 teas of chilli flakes, 1 big handful of coriander, juice of half a lemon, knob of butter (vegans add a glug of olive oil), 1 pint of good veg stock (as needed).
Drain soaked lentils (a quick wash for them) and cover with your veg stock (approx 1 inch above lentils) in a saucepan. Add a little sea salt and bring gently to the boil, then cover and simmer. Cook as per packet guidelines (30 minutes should do), try one for ‘bite’.
Once lentils are 10 minutes from being cooked, stir them and add your potatoes (it should be looking quite stew-like by now) and cook for 5 minutes, then add your garlic, chilli, carrots and tomatoes, cook for a further 5 minutes. Then stir in the butter (or olive oil), lemon juice and coriander and place a lid on the stew, turning the heat off. Let the flavours marinade for a few minutes and then serve.
We normally have it topped with a little olive oil and toasted sunflower seeds, with brown rice and yoghurt. Just by itself with a fresh green salad is also great.
We Love It!
This is perfect for when you only have a small window of time to work your kitchen magic!
These wonder legumes are filled with cholesterol lowering fibre, they also help to maintain your blood sugar levels. They contain high levels of six important minerals, two vitamin B’s and protein, with hardly any calories.