I hadn’t cooked in the evenings at all this week until last night! We’ve been having a gorgeous heat wave which I can’t really complain about because I’ve been waiting/ begging for summer to come! But it does mean I haven’t really wanted to cook or eat much, all our dinners have been very much “grab and go” and one night I even just had a bowl of cereal because I was too tired from working in the garden in the heat. Last night I was just desperate for some home cooked grub so I made this really quick ‘lentil curry’ which can be thrown together in about 20 minutes (with you only actually needing to be there for 5-6 minutes) meaning you don’t have to spend a long time stood over a hot stove whilst it’s still 30c degrees outside.
I used canned lentils that are already cooked which cuts the cooking time down by 40 minutes! I also used a pre made curry paste to save time and effort! Short cuts like these are definitely allowed and are still much healthier than buying a ready prepared packaged curry!
I really liked the sweetness that the baby plum tomatoes added, it made it feel like more of a summer side dish even though it is spicy and hot. I served this simply with some steamed broccolli, which now after sharing photos of my meals with you I think you will know is my ultimate favourite!! This would also be great served with some baked tofu, halloumi, paneer, boiled eggs and of course if like me you have a carnivorous other half then it will also be lovely along side chicken or fish!
Serves 2 as a main meal or 4 as a side dish
Vegan, Gluten Free, Low fat
1 Onion
2 Garlic Cloves
1 Red Chilli
Drizzle Oil for frying
1 tablespoon Good Quality Curry Paste
12 Baby Plum Tomatoes (or cherry tomatoes)
1 Can Chopped Tomatoes
1 Can Cooked Puy Lentils
Splash Water
Large handful or Two or Spinach
Finely dice the onion and chilli and crush the garlic then fry in a pan in a little oil for 3-4 minutes.
Then add the curry paste and the baby tomatoes sliced in half and fry for a further 1 minute to release all the curry paste flavours and mix everything together nicely.
Add the chopped tomatoes, drained lentils and a splash of water and cover on a low-medium heat for 15 minutes (If your pan doesnt have a lid then try just loosely covering it with tin foil). Give it a good stir then add the spinach by just piling it on top of the curry and placing the lid back on. Leave this for 5 minutes and it will just wilt by itself and then you can gently stir it in.
I have shared this with the “Diet, Dessert and Dogs” Wellness Weekend 🙂
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I am learning to like lentils but they have to be heavily disguised…this looks sufficient cover for me to attempt them 😉
You could swap for red lentils if they’re more to your taste, but do try the puy lentils if you can as they are quite a unique texture! 🙂 they’re my favourite!
Sorry, its the texture that I don’t like and they have a very “earthy” taste, dirt beans! 😉
That looks fab! After a few days of quick meals you just have to have something proper. I know that feeling…
Definitely, I start craving some salad and real food when we get in a lazy rut!
Looks so cozy and flavorful!
Cozy is my middle name 😉
Oh YAY, I’ve been looking for something to try puy lentils in and this looks delicious! 🙂
Hey Bex! Hope you enjoy it 🙂 I love puy lentils, they’re also nice sprinkled in salads or mixed with rice as a side dish. Or simple ‘French style’ is cooking them in red wine with some sautéed onion and garlic, so easy but really rich and delicious!
Woah! I NEED to try that French style! Sounds incredible, thank you. 🙂 x
Glad I found you too! I’ve made some great blogger friends over the last 2 years 🙂 Hope you enjoy the lentils if you try them!
Ohhh that looks delicious! my mouth is actually watering. I am so glad you found me on twitter. Now to add you to my blog list. I love meeting other veggie bloggers 🙂