This warming dinner is something I cook if we are all a bit weary at the end of a busy day. Not too much to think about or plan. No endless watching or stirring of pans. A cheerful meal when we are out of sorts. Healthy, delicious, gluten free and vegetarian. Anna Jones, you are a genius!
Everything about this gorgeous dish is comforting to me: The casual ease with which ingredients are thrown together and left to bubble away with scant attention from the cook; Savoury aromas creeping through the house now the evenings are getting chilly; Not having to plan too much for the ingredients. Too easy, if you don’t have beetroot simply substitute something else. I’ve topped these nourishing lentils with roasted cauliflower, butternut pumpkin, red onions, broccolini and kale and they’ve all been delicious. Next time I may try whole baby carrots and parsnips too. We like this topped with a generous blob of creamy natural Greek yogurt. I don’t always make the salsa verde if I’m pushed for time, but it does add another dimension with refreshing zing. You could always serve a handful of sharply dressed salad leaves as a stand in.
You won’t regret giving this a go. It’s been a welcome addition to the high rotation dinner gang at our place. And another sneaky tip I can share with you, if you cook it in advance, you can always serve as a salad. In my experience it works a treat!
Recipe from A Modern Way to Eat by Anna Jones. Read my review of this excellent book here.