I’m sure all parents who are tasked with cooking dinner for the kids have a ‘what the hell am I going to cook tonight?’ moment at least a couple of times a week. A friend of mine had one of these moments recently so I gave her a this recipe to try and from all accounts it went down a treat. It’s also the dinner I put on the table when inspiration is low but I still want to eat something nutritious and tasty.
So next time you find yourself in this predicament, give these brown lentils with vegetables and yoghurt a try. They take no time to prepare, are super good for you and the kids generally leave their bowls clean. The trick is to cut the vegetables nice and fine so that the kids can’t pick them out. My 2 year old won’t eat a piece of broccoli or cauliflower, but he will polish off these lentils without a problem.
If you want to add protein, I often BBQ a couple of pork and fennel sausages and slice them up to put on top or break over some BBQ salmon. You could also add in sliced fresh chorizo after you’ve cooked the onion.
Lentils freeze well so make extra for another night!
Lentils with vegetables and yoghurt
1 small onion or leek, finely chopped
1 clove of garlic, crushed
4 cups of diced vegetables – I normally add carrot, pumpkin, potato, broccoli, cauliflower, asparagus, green beans and spinach
2 x 400g tins of brown lentils, drained and rinsed
600ml of chicken stock
Good splash of red wine vinegar
Natural yoghurt to serve
Salt and pepper
Saute onion in a saucepan over medium heat until softened. Add garlic and cook for a further couple of minutes. Add vegetables and cook, stirring for a couple of minutes. Add lentils and stock and bring to a boil. Reduce heat and simmer, uncovered until vegetables are cooked through, this should take 8 – 10 minutes. If using spinach, put this in at the end as it only needs to wilt. Add salt and pepper and a splash of red wine vinegar to finish. Serve with natural yoghurt.