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Lemon leeks & puy lentils with couscous

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?
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 mealtimes 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.

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!

Lemon leeks & puy lentils:
lemon leeks & puy lentils with couscous
Yield: 2
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!

100g couscous
1 tbsp good quality olive oil
3 small leeks, sliced
4 spring onions, chopped
2 cloves of garlic, crushed
3cm piece of fresh ginger, grated
1 tsp ground cumin
1 tsp smoked paprika
1 tsp ground coriander
1/2 tsp ground cinnamon
250g cooked puy lentils
The juice of 1 lemon
Salt and pepper to taste
A handful of chopped flat leaf parsley
Sriracha sauce to serve (optional)

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.

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