Can I call this a receipe? I’m not sure – that’s how easy this is. As we are going away for the weekend I literally threw together some leftovers from the fridge and created this. It tastes really good, definitely some steps above the average ‘let’s throw this shit together’ kinda meal, and much more like comfort food than the healthy lunch it really is. Also: greek yoghurt + spicy savoury dishes = the absolute best. That soury freshness of the yoghurt brings what is already a delicious but somewhat humble meal to the next level. Does the dish work without it? Sure, and boybands keep on singing long after their fifth member has left. But it’s not the same without ’em.
Anyway, I digress. What I will say is this: I will surely make this again, perhaps even for dinner with a nice steak or some chicken on the side. And you need to make it too. Here’s my healthy lentil lunch receipe:
Healthy lentil lunch receipe
200-250g lentils (canned)
1 small onion
1 generous teaspoon of tomato paste
4 cherry tomatoes
2 hands of spinach
chilly flakes (to liking)
few sprigs of fresh thyme (leaves only)
a dollop of non fat greek yoghurt
Melt a nicely sized lump of butter in a frying pan over medium-low heat, and add the sliced mushrooms. Fry them until nicely browned, then add the onion, which I cut in half rings here. Keep moving them around until they are glazed.
Add the drained lentils and turn the fire a bit higher. I always have some of the liquid still on the lentils as I drain them in the can, so I wait for that to evaporate. Then add the tomato paste and stir through. Add the chopped tomatoes, chilly flakes and thyme and stir again.
Finally, stir through the fresh spinach and turn off the fire. The spinach doesn’t need any time on the fire at all, really. The heat of the lentils will wilt the leaves while still leaving them recognizable, which I prefer.
Now all you need to do is transfer everything to a nice bowl or plate, spoon over some yoghurt and dig in. Enjoy!