So last week I decided to beat another one of my cooking fears, and opened up the can of Lentils.

The recipe I decided to break my Lentil fear with was from Oh She Glows.  – Olive Oil Pasta with Walnuts, Lentils and Red Peppers.

For my first attempt I made the recipe exactly as suggested on the site but tonight I modified it slightly to suit the family.

Although my daughter is only officially allergic to Peanuts, she insisted the walnuts in the original recipe gave her “Tickly ears” Apparently the inside of her ear tickles when she is about to react to something!

I also changed the medium heat salsa to a milder heat, and left out the suggested red pepper flakes. I also added in a lot more spinach than suggested. It was still delicious.

So here is my version

You will need

250g spaghetti (we used Healtheries Gluten free)
1/2 cup medium or mild salsa
2 tbsp extra virgin olive oil
2 tbsp ketchup
3 tbsp nutritional yeast
1/2 tsp garlic powder
Salt and pepper to taste
1/3 cup cooked lentils (I poured straight from the can
1 chopped red pepper
1 cup spinach (I used baby spinach leaves)

Instructions

1. Cook the pasta according to packet directions.
2. Whilst pasta is cooking pop the rest of the ingredients in a pan, and heat at a low to medium heat for about 10 mins.
3. Place the spinach in a colander, and when the pasta is cooked pour it over the top of the spinach in the colander.
4. Pop the spinach and pasta back into the pasta pot, pour the sauce over the top, and stir it well. I used tongs to mix it well.

Makes 4 medium sized portions.

And just in case you were wondering why you might want to eat lentils, apart from the fact that they are delicious and versatile?

Lentils are high in iron and are a great way to keep up the body’s iron stores, especially for people who don’t eat red meat like vegans and vegetarians.

Lentils are a great source of B vitamins, especially folate and niacin (B3). B vitamins are important for the healthy functioning of the nervous, digestive, and immune systems.

Lentils are a great cholesterol lowering food due to their high levels of fiber.

And

Protein makes up 26% of the calories in lentils and they have the third highest level of protein than any other plant food. 

So my friends – I have officially broken my Lentil phobia, and I am now a fan.

(And just to clarify – we have moved a long long way from mung beans, socks and sandals and musty incense. Unless you like that type of thing of course)

Question: What are some of your favourite dishes/ways to use lentils.

cheers

Ali

So back to the drawing board.

We are really hoping we are not in for another big hospital stay, but will have a better idea within the next day or so.
In the meantime, it is back to a really big focus on super clean, gluten free, anti-inflammatory foods.

So tonight for dinner was one of the most simple, quick and delicious meals out.

Quite simply all I used was:

2 cups brown rice (cooked)
1/2 can red lentils
1/2 can chickpeas
1/2 can chopped beetroot
Chopped raw spinach
3 tablespoons of Indian Tikka paste.

Now quite clearly it is not the flashest of meals to be posting, and I guess there are those that may argue that the canned stuff is not ideal, but when you are in a hurry, you cant beat this!

Plus – you get all of these health benefits!

Red lentils
Not only do lentils help lower cholesterol, they are of special benefit in managing blood-sugar disorders since their high fiber content prevents blood sugar levels from rising rapidly after a meal. Lentils also provide good amounts of six important minerals, two B-vitamins, and protein, all with virtually no fat.

Chickpeas
The high protein content in chickpeas is perfect for those wishing to replace red meat in their diet. Chickpeas are also high in fiber and help to lower cholesterol.

Beetroot
The beta cyanin in beetroot can help detox your liver, having a knock-on effect for your bloodstream, by helping the body to eliminate toxins and potentially preventing the build-up of fatty deposits.
Beetroot is also full of both vitamin C and iron.

Spinach
This little beauty is an excellent source of vitamin K, vitamin A, magnesium, folate, manganese, iron, calcium, vitamin C, vitamin B2, potassium, and vitamin B6. It’s a very good source of protein, phosphorus, vitamin E, zinc, dietary fiber and copper. Plus, it’s a good source of selenium, niacin, and omega three fatty acids.

All of this goodness in one power packed wee dinner. And best of all – I have leftovers for lunch. To spice it up I am adding sundried tomatoes and some olives, because I can.

So here’s hoping a blitz on clean eating helps the health.

If anyone has any suggestions on good anti-inflammatory foods, or knows others who are trying to manage an autoimmune disease through diet, do let me know.

cheers

Ali