I really love cooking my own meals from scratch, I just wish I had more time to do it. Normally I am running around trying to post my last social media post out, taking the kids to one of their after school clubs, tidying the house, helping out with homework etc. The list never ends. So normally I will make something really quick like pasta or nuggets and veg.
I love trying out new recipes too. But this can be tricky when 2 of my kids are really fussy with food. I sometime slave away cooking a new meal feeling really proud of myself, only to have my kids say it’s disgusting and wont eat a bite. So, now I leave these kind of meals to Friday and Saturday nights. My husband is at work and I just pop a pizza in the oven for the kids and I make a nice meal just for myself.
HelloFresh have a great selection of recipes in their Food For Thought collection. The average Brit only spends 26 seconds looking, smelling and enjoying the recipe they made before eating it. The recipes from the Food For Thought campaign look so tasty. And also deserve spending more then just 26 seconds appreciating them. I really like the looks of the Egyptian Inspired Lentils so I thought I would share that with you today.
Egyptian Inspired Lentils with Dukkah and Goat’s Cheese Toast
This recipe looks so tasty and it’s also something I know my kids wouldn’t eat. So this is one meal I would be making for myself and sitting down in front of the telly with and really enjoying every mouthful.
- red onion
- ginger puree
- cinnamon stick
- ground turmeric
- ground cumin
- chilli flakes
- tomato puree
- Vegetable stock powder
- goat’s cheese
- Super Dukkah Mix
- a) Halve, peel and chop the onion into small pieces. b) Trim the carrot (no need to peel). Halve lengthways then slice into thin half moons. c) Drain and rinse the lentils and chickpeas together in a colander. Set aside.
- a) Heat a splash of oil in a large frying pan or saucepan over medium-high heat. b) Add the onion and carrot. Fry until softened and starting to colour, 3-4 mins.
- a) Pop the easy ginger, cinnamon stick, turmeric, cumin, chilli flakes (add more if you like some heat!) and tomato purée into the pan. Stir well. b) Cook for 1 min. c) Stir in the lentils and the chickpeas.
- a) Add the water (see ingredients for amount) to the pan. Bring to the boil. b) Add the stock powder and stir to dissolve. c) Pop in the kale and cover the pan with a lid or foil. d) Cook until the kale is soft , another 4-5 mins.
- a) Slice the ciabatta in half lengthways – as if you were making a sandwich! b) Cut the goat’s cheese log to give you 4 slices per person. Lay the goat’s cheese slices over the cut side of the ciabatta. c) Pop on a lined baking tray and grill on the top shelf of the oven, until the cheese has softened and is starting to colour, 3-5 mins.
- a) When the kale is ready, remove the cinnamon stick from the lentils. b) Season to taste with salt and pepper. c) Serve the lentils in bowls with the goats cheese toast on the side. d) Sprinkle the dukkah spice mix over the toast and lentils. ENJOY!
Now just find a great film to watch, make sure the kids are in occupied in their rooms and you can just take time out for yourself to enjoy the meal you made yourself.
This is a collaborated post