I rarely ate Lentils before this diet, it wasn’t that I didn’t like them, it was more that they were foreign and I didn’t really know what to do with them. However, once I had my first opportunity to cook these for a low calorie meal I was hooked.
I was considering doing a Quinoa Tabbouleh for lunch tomorrow, but this http://www.mydarlinglemonthyme.com/2014/08/warm-puy-lentils-w-spiced-cavolo-nero.html#more recipe from my darling lemon thyme popped into my Twitter feed just as I was about to start the prep for the Tabbouleh, and it won the battle of the belly (ie looks more filling).
I’ve loosely followed the original recipe just using the ingredients I had on hand, and kept it low calorie by simplifying the cooking method an removing the oil.
1/2 cup dry Puy lentils
600 mls water
Juice of half a lemon
1 green chilli chopped
1 tsp cumin powder
1/2 tsp garam masala
1 small bunch corriander
1 big handful baby spinach
1 medium tomato
1 spring onion
Salt and pepper to taste
Rinse the lentils in fresh water.
Add the water and lentils to the pan, bring to the boil, reduce heat and simmer for 20-25 minutes until the Lentils are cooked.
Remove from the heat, add the remaining ingredients and mix. The Spinach will slightly wilt.