Hey guys, I hope your week is going well. I’ve been mega busy putting the finishing touches to the new look of the blog – what do you think?
I’m really happy with how it’s turned out, although I keep thinking of another billion things I want to do with it and my to-do list is growing at a very alarming rate. Eeeek.
I have big things in store for you all in the coming months so thank you for your support so far, it really makes it all worthwhile.
So, in other news, my husband and I have just completed Veganuary, which is why the majority of the new recipes I’ve been posting have been vegan. Has anyone else been taking part? How did you find it?
Although I don’t feel that veganism is for me at this stage, I can’t say I have hugely missed dairy and eggs. We realised that the vast majority of the meals that we have as a family tend to be vegan anyway and it’s only when it comes to snacks and other products that contain dairy/eggs/honey that we really kept having to triple check the ingredients and very often leave those items on the shelf.
Having said that, the issue there was also due to lack of preparation from my side until we discovered that Aldi stock vegan friendly digestive biscuits and a fair few chocolate bars. So that kept us happy for the rest of the month.
In all honesty, the only thing I really disliked was vegan cheese and I publicly swear not to go anywhere near the stuff every again. I’d tried it a few years ago and I was keen to see whether it’d improved. So we went to Pizza Express for lunch and tried one of their vegan options. Now, I’m not one to leave my food as I hate waste but it was the most horrible thing. So, yeah, I’d rather do without than give vegan cheese another go.
The experience has certainly made me even more mindful of what goes into my body and, although we won’t be embracing veganism as a family for the time being, we will be making further changes.
Anyway, enough of me rambling on. Today I wanted to share a very easy and quick recipe that I’ve been cooking for a couple of years, a firm favourite in our house.
Just the other day I was going through my About page which I wrote a few years back when Don’t Feed After Midnight was first launched and even back then puy lentils were one of my favourite foods. They still are. They’re amazing little things, with so much flavour, and they can be turned into a nutritious and filling meal in no time.
I tend to prefer buying them already cooked for quick weekday meals as thankfully both my husband and daughter share my love for them. Dinky likes to eat them one by one, which makes meal times ENDLESS – but you can’t have it all hey?
Leeks and lemon is such a fantastic flavour combination and the warming spices (cumin, smoked paprika, coriander and cinnamon) give the dish that perfect oomph, bringing all the ingredients together.
Before Dinky was born and she started weaning by stealing whatever was on our plate (one of her very first foods was curried lentils), I used to use chilli flakes whilst cooking instead of drizzling sriracha on at the end so that’s something that you can do too. Although she does like spicy food, I tend to cook everything mild at the moment so that my husband and I can then give it a kick by adding ingredients such as hot chilli sauce to our plates.
Aside from all the tastebud-tingling flavours of this dish, one thing I really love about these lemon leeks and puy lentils is the mix of textures, which is why I really love to serve it with couscous. It just works so so well and I can’t wait for you to try it too. Oh, and you can also double up and enjoy the equally good leftovers for lunch.
Everything you need to know to make this at home is below – happy cooking!Print
One of my favourite easy and quick vegan mains of all time. Full of flavour, nutrients and you can make it in only 15 minutes!
- Put the couscous in a heatproof bowl and cover with boiling water by about 1cm. Cover the bowl and set aside for at least 10 minutes.
- Heat the oil in a large pan and gently fry the leeks and spring onions until soft.
- Add the garlic and ginger and continue cooking for a minute or so, stirring often.
- Tip in the cumin, paprika, coriander and cinnamon and stir well to coat the vegetables.
- Add a splash of water to the pan, then the cooked puy lentils and lemon juice. Heat through, season to taste and remove from the hob.
- Fluff up the grains of couscous using a fork and plate up. Add fresh parsley and a drizzle of sriracha sauce and dig in.
Don’t forget to save this recipe to your favourite Pinterest board for later!
What are your go-to midweek meals?