Beans and pulses are the foundation of low cost healthy food but try as I might, I can’t get my six year old to eat them.
He does however have a penchant for curried stuff therefore I thought I might be in with a chance with this Mighty Spice Express Moroccan lentils recipe.
I’d been psyched up to soak and boil lentils but this being Mighty Spice Express, canned ones are prescribed. We didn’t have all of the ingredients and I had to tone it down slightly for someone’s tiny tummy.
If you wanted to cut costs further you could soak dried lentils… I must make a point of doing this and filling my freezer with batches of this made in bulk.
This would make a great side dish or main course. And it’s vegetarian! I’ve already stocked up on two more cans of the lentils and intend to make it regularly.
Adapted from Heather’s Moroccan Paprika and Garlic Lentils
from Mighty Spice Express by John Gregory Smith
1 onion, finely chopped
2 garlic cloves, finely chopped
2 tbsp olive oil (plus a drizzle over the top on serving)
1 x 400g can brown lentils, drained and rinsed
2 tbsp tomato puree
1/2 tsp smoked paprika
1 tsp cumin seeds
1/2 tsp ground black pepper
1/2 tsp sugar
small handful of chopped parsley
1 tsp lemon juice
salt to season
1. Fry the onion and garlic in the olive oil in a medium size saucepan until softened.
2. Add the tomato puree, smoked paprika, cumin seeds, pepper, sugar and lentils together with 150mls hot water and stir.
3. Bring to the boil and cook for 5 minutes until the sauce is thickened.
4. Finally add the chopped parsley, lemon juice and a drizzle of extra olive oil.
With thanks for review copy of Might Spice Express. Say hi to writer John Gregory-Smith on Twitter @mightyspice