I don’t know about you but I’m always getting bored of my packed lunch. I’ve tried the usual sandwich fillings of peanut butter, marmite, salad, 8 different types of humus and of course the classic pasta and sauce but I thought it was about time for some new recipes. I’m going to try and do a few over the next few weeks as I doubt I’m the only one in need of a lunch box revamp!
This recipe is very easy but takes quite a while so make sure you have a spare evening! It makes enough for a mass of wraps and freezes easily. If you fancy it for a main meal just add more water at the end and serve with rice and popadoms!
What you need:
· 500g dried lentils (I used chana dal ones)
· 1 chilli (as hot as you like eating!), chopped (WASH YOUR HANDS AND DONT TOUCH YOUR EYES OR SPECIAL BITS!)
· 2 handfuls of fresh coriander, chopped
· 1 clove of garlic, crushed
· 1 tbsp margarine
· 1 tsp salt
· 1 tsp turmeric
· 1 tsp garam masala
· 1 tsp cumin seeds
· 1 tsp dried chillies
What you do:
1. Put the lentils into a colander or sieve and rinse under hot tap water.
2. Place them into a big bowl or pan and cover in hot tap water and leave for 30 mins.
3. Sieve the lentils.
4. Place the lentils into a big pan and add the salt and 1.5 litres of water.
5. Bring to the boil and simmer for 40 mins.
6. Remove the scum from the top of the pan using a spoon – you don’t want that in your curry!)
7. Take the lentils off the heat and add the fresh coriander.
8. Mash up the lentils using a potato masher/ hand blender or food processor.
9. In a frying pan, add a little cooking oil and fry the cumin seeds, chilli and garlic on a very low heat for about 30 seconds- 1 min.
10.. Add this to the lentil mash and stir in.
11. Place the lentils back on a low heat and add the turmeric, garam masala, margarine and a little water if it’s looking too thick for your liking.
12. Once the margarine is all melted, serve with a sprinkling of dried chillies and rice for a dinner or spread it in wraps or chapatis for your lunch box!