Sometimes in our lives, we need extra support and care, and sometimes it is hard for others to let you know they are thinking about you.
The beautiful thing about food is that it is the universal language of caring. The receiver always appreciates a meal prepared by someone who understands you are having a rough time.
Food can say things that words alone cannot.
And if you’re sensing a backstory here, you’d be right.
But I’m not going to bore you with the details …
This recipe for The Easiest, Tastiest Spicy Lentils was gifted to me many years ago after I devoured so many batches of this stuff that I began feeling guilty each time I received another lunchbox brimming with juicy lentils.
Although this recipe looks basic and straightforward, it is deliciously flavourful and versatile.
You can eat these lentils hot or cold, with veggies or rice, on toast or in a toastie, straight out of the pot with a spoon – the limit is your imagination.
You’ll notice that this recipe calls for French puy lentils; these are worth tracking down, as I have found that other types of lentils don’t cook as well in this dish.
So, without further ado, let’s get these lentils cooking …
The Easiest, Tastiest Spicy Lentil Recipe
This simple and delicious lentil recipe is a staple meal in my kitchen. The versatility and rich flavours make this a great companion to steamed veggies or winter toasties.
Ingredients
Instructions
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Chop the onion and sauté in oil until it begins to soften.
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Finely chop the garlic and red chilli and add to the onions, cook until aromatic.
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Add the soaked lentils and salt to the pan with enough water to cover the lentils.
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Bring to a boil, then simmer over low heat, covered for 30 minutes or until the water has absorbed.
Stirring occasionally.
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Remove from heat, finely chop the parsley and stir through the lentils.
