Pasta seems to be a favourite at the moment. If Lentil is given any choice at all, the response is “pasta” even if it wasn’t one of the choices! I received a very nice and timely cookery class voucher from some friends recently so I have booked myself on the “Pasta Master” class. I’m not convinced giving up 90 minutes on a Saturday morning is going to make me a master of anything, but it should be a bit of fun. Will I be posting some homemade pasta recipes soon….who knows?!
In the meantime, here’s a quick ‘n easy veggie macaroni cheese recipe using shop bought pasta!
Twinkle, Twinkle, little lentils…..
Lentils are a great source of protein and really easy and quick to cook. Luckily our little Lentil loves them too! Even if he’s unwell and his appetite isn’t great, he’ll devour any lentil dish. You can add whatever vegetables you have in your vegetable drawer. I’ve married carrots and cauliflower for this recipe. The carrots help sweeten the dish a little.
Makes 4 portions
15g unsalted butter
1 tsp olive oil
200g cauliflower florets. The woody stems generally don’t appeal to children (and I can understand why!) so I remove these.
1/2 onion, chopped
1 carrot, chopped
1 celery stick, finely chopped
90g puy / green lentils
400ml chicken/vegetable stock
a pinch of pepper to season (optional)
Sweat the onions, celery and carrots in the butter in a saucepan on medium heat and add a little olive oil.
Steam the cauliflower, either using a steamer over a pan of boiling water or a microwaveable steamer. Next add the steamed cauliflower, lentils and stock to the onions, celery and carrots and bring to the boil. Then cover and simmer for 20 minutes. Stir in the pepper to season.
You can freeze extra portions for another day.