Today didn’t go to plan. I went to work thinking I would be caring for patients but instead I was the one lying down getting my obs taken after seeing stars and nearly hitting the deck halfway during a procedure. They hadn’t even got to the gory part yet! Turns out I had a fever and was coming down with something – no fun.
I have to be practically dead to loose my appetite completely so I wanted something that was going to be good for my body for dinner and that required minimal energy cook. Grocery shopping was out of the question so I adapted Stephen’s Healthy Lentil Bowl by (NeverHome)Maker to what I had in the cupboards. The result was a simple and satisfying one-dish dinner in half an hour. The list of spices is long but the taste was more subtle than overbearing, perfect for an unhappy tummy.
Lentil and Chickpea Bowl Recipe (adapted from Stephen’s Healthy Lentil Bowl)
(serves 2)
Ingredients
- 3C water
- 1C red lentils (raw)
- 1 can chickpeas, drained and rinsed
- 1t canola oil
- 2 onions
- 1/2t curry powder
- 1/2t turmeric
- 1/2t cardamom
- 1/2t paprika
- 1/2t coriander
- 1/2t mustard seeds
- 3C spinach
- 1/4C trim milk
- salt and pepper to taste
Method
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1. Simmer lentils in water until softened (~8minutes). They will still be in quite a bit of liquid. |
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2. Sauté onions in canola oil until translucent. |
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3. Add spices to onions and sauté a further minute. |
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4. Add lentils and chickpeas and simmer for 10 minutes, stirring frequently so the mixture does not stick to the pan. |
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5. Add spinach and milk. Cook, stirring often, until spinach is wilted and heated through. The lentils will partially dissolve, making the mixture thick and creamy. |
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6. Season with salt and pepper to taste. Serve with bread to dunk. |
Related articles
- Lentil Dahl (orderenvy.wordpress.com)
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