Spicy Lentils with Mint and Goat Cheese:
I’m still in the post-Christmas health kick phase. There has been lots of walking instead of taking the bus, “body attack” classes at the gym, and I’m still sticking with my attempt to cook lots of healthy dishes based on lentils and beans. So mostly, I’ve been feeling the effects of exercise on a scale that I’m really not use to – ouch!
But on the culinary front – we did beans last week, so today, it’s lentils, and one of my favourite easy dishes.
This dish basically consists of lentils in a spicy tomato sauce that is enlivened with crumbled goat cheese and some shredded fresh mint. You’ve got a filling lunch or supper which is, in turns, warm, spicy, creamy, tangy and minty-fresh. It therefore lends itself very nicely to this time of year, but it’s equally suited to a lazy lunch or dinner on a warm day (remember those? Just a few months to wait…).
This is one of those dishes that is easy-peasy. I know that so many blogs promise recipes that are “really easy” (which begs the question – would anyone really post a recipe that requires three days in the kitchen???), but I promise you, this really, really is. You essentially throw everything into a pot, and then let it simmer slowly until the lentils are tender. Allow to cool slightly, then add the cheese and mint – job done!
For the spices, you can pretty much go with whatever you have to hand, so take this more as a guide rather than any sort of precise list. I like to add turmeric (for a slight yellowish tinge), paprika or piment d’Espelette, a dash of cumin and coriander, dried oregano and thyme, and a few cumin and mustard seeds for busts of flavour. Most likely I have never used the same combination twice – I just go with what I see in the store cupboard.
If you’re after more depth of flavour – and don’t mind some extra steps in the cooking process – you can fry the spices before adding the lentils (either dry fry or cook in a little olive oil), but that is about as complicated as this dish gets. I often fry the spices in oil, but when I’m in a lazy mood, I go for the “all in” approach and it works just fine.
The only thing that I add towards the end of the cooking process is a tiny pinch of salt – I read somewhere that it can make lentils tougher if added too early. I have no idea is this is true or not, but it’s become one of my kitchen rituals, so I guess it’s a habit that I am stuck with.
To make spicy lentils with mint and goat cheese (4 portions):
• 250g brown or green lentils
• spices, according to taste (around 4 teaspoons in total)
• 2 x 400g tins chopped tomatoes
• stock cube or salt
• goat cheese or feta, crumbled
• fresh mint leaves, chopped
Rinse the lentils and put into a large saucepan with the spices.
Cover with cold water, bring to the boil, then add the tomatoes and simmer until the lentils are tender (around 30 minutes). Season with the stock cube or salt, then keep cooking until most of the liquid has evaporated.
Serve warm or cold, with crumbled goat cheese or feta and some chopped fresh mint.
Worth making? Definitely worth making – this is quick, easy and very, very tasty. Tweak the spices according to preference, and you get a delicious lunch for the next day too!
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