Every so often, I am in dire need of something very filling and very tasty, that doesn’t also happen to be a bacon cheeseburger from Meat Liquor.
This recipe is a great dinner-now, lunch-tomorrow option. Give it a go when you have been over-indulging for a nutritious, delicious, extremely filling meal.
Originally adapted from The Food Doctor, we often add some extra grilled halloumi or a poached egg on top of this meal for a protein boost. If you’re feeling a bit fanciful, add both.
1 x 400g can of brown lentils
1/2 a lemon
1 tbsp olive oil
1 onion, finely diced
1 clove of garlic, minced
1 medium courgette, diced
1 red pepper, diced
3 tomatoes, diced
1 tsp balsamic vinegar
1 thumb size piece of ginger, finely diced or grated
a small bunch of basil or coriander (or half of each), chopped
2-3 halloumi portions, grilled and diced (optional)
2-3 eggs, poached (optional)
- Drain the water from the lentils and squeeze the juice from the lemon into the tin. Tuck the used lemon half into the can and set aside until needed (just to add to the lemony flavour)
- Heat the oil in a non-stick pan and add the onion, softening it for about 5-7 minutes. Add the garlic, courgette and pepper. Stir occasionally for a few minutes until they’ve begun to soften but haven’t yet lost their bite.
- Add the tomatoes, balsamic and ginger and season. Add the lentils back into the pan. Stir through until everything is piping hot and then add the chopped herbs (add your extra protein at this stage, if you so desire).