Leek and Chilli Lentils

One of the most enjoyable things about being a cook is “inventing” your own dishes however simple they may be. Recently I’ve been following more and more recipes as I try new food and new cuisines; however I think it’s important to keep one’s true creative credentials. Creative flair is what separates those who are cooks from those who can cook. I’m not by any stretch of the imagination saying I have masses of imagination and skill, but I can at least promise that this dish is my own creation and that it went down a treat!

I’m also really starting to feel the effects of this healthy eating; I’ve even stopped drinking alcohol. Yesterday I managed to run nearly 3 miles, and felt I could have gone much further. It has also struck me that quite a lot of the best food out there is healthy food – it’s not just the way it tastes, it’s also the way it makes one feel. What really infuriates me is the way some people think it is easier, and cheaper, to buy oven chips and frozen pizzas, when it is much healthier and more enjoyable to make these things yourself. Perhaps people just don’t realise how unhealthy they must be because they are so used to feeling that way. I guess it’s not my place, or intention, to preach, but for the sake of food can’t we scale down the frozen aisles in supermarkets a little? After all almost everything one can pick up in a supermarket can be made by hand at home, and it should be.

On a more positive note dad just came home with a full set of cast iron Chasseur kitchen ware which he bought for £50 – saving us around £300. I can’t wait to use them, and I’m sure you’ll soon see them on my blog, they are gorgeous. Bon Appétit.

Leek and Chilli Lentils {recipe}

Serves 2-3

Ingredients:

• 1 onion, finely chopped

• 1 leek, finely chopped

• 1 chilli, finely chopped

• 2 cloves of garlic, mashed

• 1tsp ground coriander seeds

• 400-500ml vegetable bouillon

• 150g red split lentils

• Oil

• Seasoning

• Knob of butter

Method:

1. Fry off the vegetables and coriander in a good amount of oil and butter until soft. To this add the lentils followed by the bouillon. Cook on a medium heat for around 20-25 minutes or until the lentils are soft, adding more stock if necessary. Serve with bread.

Cost: The entire pot of this delicious lentil feast will set one back around 90p. There really are many benefits to be had being a vegetarian!