I’ve been thinking a lot about lentils lately and how they’re so undervalued, they’re a staple in my kitchen and can be used in so many dishes. I think most vegans or health conscious people feel this way about the humble lentil. They taste bland on their own, but they’re full of goodness and very filling. Where they shine are in curries and soups but there’s so much you can do with these little gems.
The idea behind this recipe is using what you have left in your cupboards and making something cheap, yet delicious. It’s about using what you’ve got when you’ve not got much, or are on a budget. I’ve had a lot of people say how good this looked when I made it recently so I would love to see you cooking it up yourself.
Don’t forget to tag @veganbabelife and use #vblrecipes so I can see what you guys have made. You can also check out my other recipes here.
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Thanks for reading!
- 1tbsp vegetable oil
- 1whole onion
- 3cloves garlic
- to taste Salt
- 1/2tsp turmeric
- 1/2tsp cumin
- 1/2tsp cayenne
- 1/4tsp chinese 5 spice
- 3tbsp tomato paste
- 6tbsp peanut butter
- 2tbsp almond butter
- 250g frozen mixed peppersYou can use 2x fresh if you like
- 500ml veg stockI added a bit extra to thin if got too thick
- 1handful fresh corriander(optional)
- 800g fresh lentilsYou can use 2x tins
- 400g white ricequinoa, any rice including cauli could be used too.
Using tinned lentils and microwave rice means you can whip up a quick and easy dinner for 4 in no time -? Great cheats for something that's still homemade. Would be fab in a slow cooker?as well.