After 2 weeks of Christmas eating (selection box for brekkie, anyone?) it’s a new year and I’m keen to get back to normality. Strangely enough I have also been having thoughts of running… Anyone who knows me would know that I have always said  there is nothing I hate more,  Still though I’m having visions of myself out running so not sure where this is going to go or if it will actually ‘go’ anywhere. In the meantime there is still cooking being done and I’ll keep you posted on the running dreams.

Try these lentils as a delicious alternative to the 3 course feasts which have featured too much lately…

Coconut lentils
Serves 4-6

250gr whole masoor / brown lentils
3 tbsp rape seed oil
1 tbsp cumin seed
1 medium onion finely chopped
1 tbsp garlic ginger paste
1 tbsp tomato passata
30ml water
1 medium potato peeled and diced
1 tsp ground coriander
1 tsp chilli flakes
1/2 tsp turmeric
1/2 tsp Garam masala
1 can coconut milk (400ml)
Few handfuls of fresh coriander

Place lentils in a pot of water, bring to the boil, reduce to a simmer and cook until tender.

Meanwhile heat the oil and add cuimin seed and cook until thy start to gently toast. Add the onion, potato and cook over a gentle heat. Add the garlic ginger paste and a splash of water if needed. Add the other spices and tomato paste, cook out for a few minutes. Then add the coconut milk. Stir well and cook over a medium heat for at least 15 minutes to develop the flavours. When ready to serve, add the cooked lentils, Season with some palm sugar or brown sugar to taste. Serve with a squeeze of lime and some chopped coriander.