Ever have those days when you’re really hungry and there is nothing to hand. I had one of those moments the other day and I just grabbed what was left in the fridge, sauteed it together and voila, I made this. It is now one of my favourite lunchtime staples (give or take a few ingredients!). I will try my best to remember what I did on this occasion so that I can share it’s deliciousness with you lot!
Method:
1) Heat 1 tbsp coconut oil and saute: 2 shallots, a handful of sliced leek, 2 sliced chestnut mushrooms, 1 crushed garlic clove, 3 sliced cherry tomatoes, 1 tsp bouillon powder, 2 tbsp water for appx 5-10mins,
2) Add some sliced cavelo neuro (kale), 1/2 pack pre cooked puy lentils. Cook for a further 5 mins, add a little more water if necessary.
3) Stir in some crumbled feta and spring onions and serve. YUM!!