Yes, I am aware that I have been AWOL for the last 6 months.
Wait one moment; 6 months?! That is just embarrassing. I’m mortified. Apologies.
Going through the toughest University year of your earthly life does take it’s toll but hopefully you’ll be happy to know that I managed to come out the other side (relatively) unscathed. Now there are zero excuses not to be posting recipes on this site. They’ve been whizzing round my procrastinating head all year so prepare yourselves for some easy exam comfort food. It only takes 35 minutes to bash together so won’t distract from your incredibly demanding textbooks.
Does this look comforting and student-y enough?
Ingredients (Serves 2)
1/3 cup dried green lentils
2 cups water
2 medium carrot, cut into small chunks
6 pieces frozen spinach
10 tbs canned coconut milk
1 courgette, cut down the middle and then sliced into half moon shapes
1 1/2 tsp ginger
2/3 tsp cumin
1 tsp gram masala
Couple of pinches of salt
1. Put the lentils, water and salt in a small/medium saucepan and bring to the boil. Turn down heat and let it simmer for 10 minutes.
2. At this point add the carrots and coconut milk to the pan and keep simmering on a low heat. Make sure throughout that the pan doesn’t go dry. If it does then add a couple of splashes of water.
3. Let the pot simmer for another 5 minutes and then add the spinach, courgette and spices.
4. Simmer for 2 more minutes, mixing everything together.
5. Serve with brown rice and enjoy!