You don’t have to spend a fortune to eat well!
These days it’s all too easy to bung something in the microwave (big no-no!) and fill yourself up with processed rubbish. I have been looking into creating meals that are not only easy on the wallet but also easy enough that anyone can prepare them.
I first tried this lentil curry when I was visiting friends in Warwickshire who are vegan and have eschewed processed foods as much as possible. They got rid of their microwave long ago, as microwaves just destroy any nutrition that might still be left in your food once it’s been sprayed with pesticides and other controversial airborne chemicals.
Remember your health starts in the kitchen! This dish serves 3 people rather well.
Ingredients:
1 cup of red lentils
2 cups of vegetable stock (I use Aldi’s Quixo vegetable stock cubes x 2)
Handful of cherry tomatoes
2-3 cubes of frozen spinach
A good shake of Curry Powder (as much or as little as you like)
Teaspoon of Turmeric
Method:
Put the lentils and stock in a saucepan and bring to the boil.
Add the cherry tomatoes, spinach, curry powder and Turmeric.
Leave to simmer for around 20 minutes, stirring well to keep everything well mixed up.
When the lentils are nice and soft, ladle into bowls and serve with air-fried potatoes or any other vegetable you like. You’ll find it’s filling enough not to add rice to it but you can add rice if you like.
If you have some carrots to hand, you could dice those and boil them along with the lentils for a bit of extra chunkiness.
Enjoy it hot!
