Red split lentils cook rather easily and are an excellent source of protein.  They have a rich, earthy texture and will give any dish a boost of fibre and nutrients. Lentils are highly versatile, you can add them to curries, soups, salads, turn them into burgers, or just use them to bulk up meals.  

Preparation:  10 minutes    Cooking time:  30 minutes  Serves 2-3

  • 1 ¼ cup white or red quinoa (250ml+60ml)
  • 1 tbsp (15ml) vegetable stock powder
  • 1 cup (250ml) red lentils
  • A glug of olive oil
  • ¼ tsp each mustard and cumin seeds
  • 1 sprig curry leaves roughly torn
  • 1 small onion finely chopped
  • 1 tbsp (15ml) fresh ginger/garlic paste
  • ½ tsp (2.5ml) turmeric powder
  • 1 tbsp (15ml) curry powder
  • Butternut cubed (1 cup 250ml)
  • 1 tsp (5ml) salt (adjust accordingly)
  • 150g spinach sliced
  • ¼ cup carrot ribbons
  • 15-20 mini tomatoes sliced into halves
  • 2-3 spring onions thinly sliced
  • Salt, pepper and vinegar to season carrots and tomatoes
  • 1-2 finely sliced red chillies

This is how 🙂

  • Cook quinoa as per instructions on the pack along with vegetable stock powder – when cooked keep aside. 
  • Rinse and cook lentils until soft but still firm then keep aside.  (I just pressure cooked them in 3 cups of water for 7 minutes). 
  • Heat oil in a medium pot – toss in the mustard and cumin seeds.  When the seeds start popping, throw in the curry leaves and after they’ve splattered – add the onion and cook until soft and translucent. 
  • Spoon in the garlic and ginger – fry for a few seconds. 
  • Add the turmeric and curry powder –  give it a quick stir. 
  • Throw in the butternut – cook just until they begin to soften
  • Mix in the spinach and cook until they wilt. 
  • Spoon in the cooked lentil –  mix thoroughly.  Add some water about a quarter to half cup.  Allow to simmer for 5 minutes or until the aromatic spices are nicely incorporated and you have a nice thick-ish consistency.   For a more liquid consistence add more water. 
  • Season tomatoes and carrot ribbon with salt, pepper and vinegar. 
  • To serve:  in a big bowl: add cook quinoa.  Spoon in spinach & butternut lentils.  Add the tomatoes carrots and spring onions.  sprinkle some sliced red chillies for a bit of heat.