I love making lentil dishes for my kids, and I am trying to slowly but surely introduce more spices to them. This is a very mild, incredibly healthy dinner and most importantly it is simple to make and fun to eat!
- 1 onion, chopped
- 1 carrot, grated
- 300g split red lentils
- 750ml organic vegetable stock
- 1/2 can of chickpeas, drained and rinsed
- Good handful of shredded spinach leaves
- 1 teaspoon of mild curry powder
- 250ml thick coconut milk
- 1 pack of mini flat bread wraps (wholegrain if you can find them!)
Serves 2 adults and 2 children
- In a high sided (non-stick) pan gently heat a tablespoon of oil (cold pressed rapeseed or virgin coconut oil are good choices).
- Add the chopped onion and gently fry until soft, then add the grated carrot and stir.
- Now add the vegetable stock, coconut milk, curry powder, chickpeas and lentils, stir well.
- Bring to the boil then reduce to a gentle simmer for 15 minutes.
- As the lentils cook and absorb the liquid you may feel you need a drop more water, feel free to add more, however the final consistency should be thick.
- When the lentils are cooked, remove the pan from the heat and stir through the shredded spinach. This will cook quickly so just allow the pan to stand for 2-3 minutes and stir occasionally.
- Place the wrap on your plates, top with 2-3 spoons of the sauce (for children), spread it around the wrap so it is fully covered then cut it into eighths. The kids will enjoy using their fingers for this one and it is a great way for children to learn how to fold!