One of my health and wellbeing goals for this year was to switch to a more plant based diet.
The health benefits of eating less meat and animal products is widely known, just a quick 'google' will give you all the information you need to support this decision. Reduce your likelihood of heart disease, cancers and type 2 diabetes? Yes please.
The challenge comes at dinner time when staring into the fridge at loads of raw vegetables and little else, inspiration is hard to muster.
I was given this lovely recipe recently, and I literally didn't care that it had no meat in it at all.
I tried it for the first time this week and it was delicious. If you want to me more conscious about what you eat, you may want to try this too.
Tip: I've also tried swapping out the lentils for cannellini beans and can highly recommend it.
Ingredients (Serves 2)
1 clove of garlic
2 sprigs of oregano
1 red pepper/capsicum
1 punnet mushrooms
1 large can of chopped tomatoes
1 large can of red lentils
2 large handfuls of Spinach
5g Ground Cinnamon
Olive Oil or Coconut Oil
2 tbs Whole Milk or Almond Milk
Himalayan Sea Salt and Pepper
1) Heat oven to 220c
2) Chop the garlic, mushrooms, red pepper. Pick the oregano leaves.
3) Rinse and drain the lentils and set aside
4) Heat oil in a frying pan and cook the mushrooms on medium/high heat until golden. Add a little Sea Salt. Then add the cinamon and stir for 1-2 minutes
5) Reduce heat slightly and add the red pepper. Cook for a further 1-2 minutes
6) Add tomatoes and lentils and season well. Cook for 5 minutes
7) Stir in the baby spinach and cook gently until it becomes wilted.
8) While this is cooking, put ricotta, milk egg and salt and pepper into a bowl. Fork together until well combined
9) Transfer the tomato and lentil mixture into a heat proof dish.
10) Pour the ricotta mixture over and smooth out. Crumble over the Feta.
11) Place in the oven for 10 minutes, watching that the topping doesn't burn.
12) Finish off and crisp up by placing dish under a hot grill for 2-3 minutes.