Spinach and Lentil Pasta

Spinach and Lentil Pasta

I really fancied lentils so cooked myself up a large batch to last me a few days. This is what I served them with... 

(Serves 1)

Ingredients:

3 tbsp green precooked lentils * details below

100g spaghetti & fusilli pasta (wheat or gf)

1 large handful spinach

1/2 tbsp tomato purée

1/2 tsp sainsburys lemon & thyme seasoning 

1 tbsp nutritional yeast flakes (Amazon.co.uk) 

Bring a pan of about 500ml water to the boil. Add the pasta and cook for about 12 minutes. Wilt in the spinach and drain. Add to a bowl along with the lentils, tomato purée, seasoning and nooch. Mix together and serve! Delicious! 

*To cook a batch of lentils add about 200g dry to a pan and about 500ml water. Simmer for 1 hour until soft and fluffy. Allow to cool and place in a container and store in the fridge for up to 5 days or freeze. 

I hope you're inspired to make it! You won't be disappointed!

Lots of love,

Robyn x

Lentil & Chestnut Roast - vegan & gluten free

Lentil & Chestnut Roast - v, gf

How about making this tasty lentil roast for Christmas dinner. Just four healthy ingredients I spontaneously put together and wow it turned out so well. Even my non vegan Dad liked it! 

(Serves 3)

Ingredients:

100g dry green lentils

50g gluten free flour (doves farm)*

100g cooked chestnuts (ready bought)

2 tsp veg stock eg vegan bouillion or gravy granules 

Preheat oven to 200 degrees celsius. In a pan add 200ml water, veg stock, lentils and bring to the boil, simmer for 35mins. Add the flour and mix in (don't worry about lumps as they give texture). Add the chestnuts broken up slightly and allow the mixture to reduce. Once thick pour into a dish or loaf tinned lined with baking paper or tin foil. Place into the oven for 1 hour until firm, allow to cool slightly so it can firm further. Upturn, slice and serve. 

See the video here: https://youtu.be/YuJRqHFBFqE

I hope you enjoy this recipe and it gives you some ideas for Christmas dinner. 

Lots of love,

Robyn x

*wheat flour also works well for those who eat gluten

Lentils & Green Beans with Rice

Lentils & Green Beans with Rice

Absolutely delicious and satisfying meal which I spontaneously made this evening! 

(Serves 1)

Ingredients:

5 long green runner beans (mine were homegrown and frozen) 

50g green lentils

50g quinoa 

1/2 tbsp veg gf bouillion 

50g rice 

In a pan place the beans, lentils, quinoa and bouillon. Cover with about 300ml water, bring to the boil and simmer for 20 minutes until all soft and all the water had been absorbed. Meanwhile, cook the rice by adding it to a pan along with enough water to cover, bring to the boil and simmer for 12 minutes. Then serve!

Let me know what you think! Have a great day!

Lots of love,

Robyn x 

Lentil Pasta Salad

Lentil Pasta Salad

Who doesn't love a nice big bowl of satisfying pasta? Whether that be gluten free corn pasta, wholewheat fussili pasta, spaghetti or multicoloured bow pasta. Today I used this multicolour pasta that I brought home from France. It has green bows made with added spinach, orange bows made with added tomato and plain yellow bows. I personally find that all the different coloured bows all taste the same but they do look pretty. I fancied making this meal all in one pan to save on washing up so I cooked the pasta with the lentils and added the herbs and spices. This made life easier and it turned out really tasty. Especially as a student, you don't want to spend hours in the kitchen and want a tasty healthy satisfying meal whipped up in no time. This took me around 20 minutes to make which is just how long the lentils needed to cook. So whilst the pasta and lentils were cooking I washed and tore up the lettuce saving time. If you're wondering where I got my wooden bowl from it was IKEA. Anyways without further a do here is the recipe:

(Serves 1)

Ingredients:

4 romaine lettuce leaves

30g red split lentils

100g bow pasta

1/2 tsp mixed herbs

1 aniseed star

1/2 an avocado

In a small pan add the lentils along with enough water so it's about 2/3rds full. Bring to the boil and add the mixed herbs, aniseed star and pasta, simmer for 12 minutes until the pasta is soft. Meanwhile, tear the lettuce into a bowl and fill it with water to rinse the lettuce and drain. Prepare the avocado by slicing in half around the stone, pop out the stone and scoop the avocado out of the skin and set aside. Once the pasta and lentils are cooked either pour over the lettuce along with the pasta water or drain and add to your bowl. I quite like the soup it creates. Top with the avocado and serve! 

I hope you enjoy this as much as I do.

Lots of love 

Robyn x