As part of choosing to eat a vegetarian diet throughout January I have taken the opportunity to experiment with cooking with different ingredients and combinations of flavours. In no way can I claim to be a chef or a cook, I am far more comfortable with what I describe as food assembly than actual cooking.
This simple lunch based around lentils and spring greens was something I threw together one day after raiding the fridge. My favourite way of assembling a super speedy and healthy lunch!
As I hardly ever write down a recipe while cooking the exact quantities and timings are a little vague. Trust your instincts with cooking times and proportions. Go with what you have available and what your taste buds prefer.
A couple of large handfuls of leafy green veg, roughly chopped. I used Spring greens but broccoli, kale, sprouts or cabbage would work equally as well
Handful of sugar snap peas, roughly chopped
1/2 tin lentils, drained and rinsed
2 cloves of garlic, sliced
Pitta bread to accompany
Gently heat a tablespoon or so of olive oil in a medium pan and add the garlic. Cook for a few minutes, stirring occasionally, then add the chopped greens.
Cook over a medium heat for around 5 minutes, adding the occasional splash of water.
Once the greens have started to soften add the sugar snaps, lentils and tomatoes. Cook for another 5 minutes or so. Once the tomatoes have broken down a little it's ready.
Serve the lentils and greens in a bowl. Add a squeeze of lemon, a drizzle of olive oil and tahini, and a sprinkle of sesame seeds.
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Helen Morton, registered Nutritional Therapist. sports nutritionist, runner and food lover, sharing latest nutrition research and recipes.