Just a warning – once you make this meal, you will never eat anything but this meal for dinner ever again, so I’d stock up on Puy lentils if I were you. I’m being serious. It was really, really good; in fact, it was so yummy that I’m in quite a nice mood now after looking like this all day – grumpy Emily has been transformed with some Moroccan-style wonderfullness.
Ugh. I think I’ve mentioned before that Tuesdays are my ultimate worst day of the week – 9am until 6pm at university, and it’s been so drizzly and horrible all day… You know those mornings when you just think ‘nope, I’m not prepared for today’, well that was me. I’m ashamed to say that I’ve been in a complete mood today, and just as I was thinking I’d throw myself under my duvet and never come out again, I remembered that I had bought some of my favourite puy lentils last week… This recipe is a Tuesday evening comfort food saviour, and I’m so pleased with how it turned out. I absolutely love Moroccan flavours, and so I did delight in throwing loads of different spices and fruits into the mix and tasting until it was perfect – in fact, I think it will be one of my staples from now on.
This serves two, unlike most of my normal recipes, because I wanted to make double to have tomorrow – I have some house viewings (exciting!) at 6.30pm, which is when I usually eat and I figured I would be too tired to cook any later than that! If I can get some good ones, I’ll post some pictures of my potential house for next year, I’m so excited to see some!
For the salad
One pack of ready-made puy lentils – I use Merchant Gourmet ones, they’re the best
A little oil
One small courgette
One red bell pepper
50g of raisins
50g of dried apricots
30g of toasted pistachios
A huge handful of spinach
For the dressing
One tablespoon of olive oil
One teaspoon of rosewater
A bunch of fresh mint and parsley
One tablespoon of agave syrup
One teaspoon each of cinnamon, ground coriander and cumin
Salt and pepper
- Fry the sliced courgettes and peppers in the oil until golden, and toast the pistachios in a different pan.
- Cook the puy lentils according to the pack instructions – I just chucked mine in a microwave for a minute.
- Chop up the rest of the ingredients and mix them together with the lentils, courgette and pepper.
- Mix the dressing ingredients up and pour over.