Jane's Delicious Garden Blog

Summer love vegetables with lentils.

Posted in Garden Diary by Jane Griffiths on the January 15th, 2018

I love making one pot meals. Especially in summer when a quick and easy meal is required on these hot nights. 

* Simmer brown lentils in water until al dente. 

* Slice eggplant finely and cook in olive oil for 6-8 minutes until browned and soft. Remove from pan. 

* Add sliced onion, cook until starting to brown. 

* Add finely sliced garlic, cooked eggplant, sweetcorn kernels and chopped tomatoes. Simmer  for about 8 minutes. Add a little water as it cooks. 

* Add shredded chicken (I used leftover roast chicken that I had cooked using a Sabrina Ghayour recipe (see pic below). This added lovely layers of Middle Eastern flavour. 

* Add chipotle chile spice and salt to taste. (Chipotle gives it a yum smokey flavour.)

* Add the lentils with a little of the lentil water. 

* Add julienned zucchini (I use a zester to get lovely fine long strips.) Stir through. 


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