Recipe | The Dame

Some of my best meals are the ones I make from scratch with no recipe and whatever I have left in the fridge.

I get a box of organic, locally grown veg delivered once a week and today all I had in the fridge was a bag of purple sprouting brocolli and a tear drop shaped cabbage which was a week or so old – so needed to be cooked!

I figured adding Parmesan cheese and créme fraiche to it would make it more palatable.

So I chopped up the veg, a couple large cloves of organic garlic and boiled them in a pot with about a litre of hot water and a vegetable stock.

I seasoned with sea salt, dried oregano and black & red pepper (makes it spicy!)

Once the veg were tender, I added half a bag of grated Parmesan cheese and about three tablespoons of créme fraiche before I put it in the blender in stages.

I picked up this recipe in my local supermarket a while ago and its become a firm favourite with me because its fast, easy and cheap not to mention very very tasty!

(Seen here with a salad of organic lettuce, cherry tomatoes, avocado, EVOO, balsamic vinegar and sea salt)

Recipe:
200g Red Lentils
Can chopped tomatoes
Half or small onion, chopped
75g Coriander, chopped, some kept aside for garnishing
Cooking Oil (I prefer to cook with Coconut Oil)
500ml of water
1 tablespoons Thai Red Curry Paste

Directions:
Fry the onion and coriander for a couple minutes in a bit of oil in a pot large enough to take up to a litre of volume.

Add the Thai red curry past and mix together. Add the lentils and mix, then add the water and combine, simmer for 5mins and then add the chopped tomatoes.

Leave to simmer until lentils are cooked, stirring occasionally (up to 20mins).

Serve in bowls and garnish with left over coriander, eat with warmed Naan bread if you like.