This is the perfect supper for a cosy midweek eve. It is filling, simple, and very gut friendly. Lentils are an impressive source of fibre - research shows that 5% of people in the UK are hitting their daily target fibre intake. This is a real shame because fibre amongst many things is gut-protective. It sustains the lining of our intestine to support absorption of nutrients and effective digestion, which we are coming to understand is of huge importance to our wellbeing. Beans and pulses are very underrated sources - they are cheap, wholesome and warming and I for one am on a journey of discovery with them. Try this recipe out for now, and brace yourselves for an onslaught of bean stews from me.
Serves four (or one person for a series of v superior office lunches):
1 onion, diced
Thumb of ginger (whatever that means - basically lots), peeled and grated
4 cloves garlic, crushed
1 chilli, diced
Serious knob of butter
1/2 tsp turmeric
1 tsp ground cumin
Handful of coriander, roughly chopped
400ml coconut milk
350g split lentils
1/2-1 lemon, juiced
Gently fry the onion in half of your butter until very soft and transparent
Add the garlic, ginger, chilli, spices, and coriander stalks and continue to fry until aromatic
Add the lentils and stir everything thoroughly to combine
Pour in the coconut milk and top up with water so that the lentils are completely submerged
Cook through at a simmer until the lentils are soft, squidgy and have absorbed most of the liquid. You should have a daal-like consistency - top up during cooking with water if necessary.
To finish, season with lots of salt and pepper and stir through the juice of your lemon and the chopped coriander.
Complete with a mega dollop of butter and settle in.
Fab with garlicky spinach, toasted seeds or roasted aubergine…