Easy Chickpea Curry

INGREDIENTS
1 nely chope p d rb own onion
3 cloves minced a g rlic
1 red chilli
1 tin tomatoes + rell the tin iw th
a
w ter
1 tin full fat coconut milk c( an sub
for reduced fat if need to)
1 tin chickpeas
g052 u q orn or cubed rm tofu
g01 spinach c( an e b frozen)
t1 sb p cumin
1 tsp turmeric
1 tsp rg ound coriander
salt & e p e
p r to taste
1 tbsp coconut oil

METHOD
• d A d the coconut oil to a medium
o p t, then add the nely chope p d
onion, then the chope p d chilli
and fry for 7 minutes
• d A d the cloves, minced a g rlic and
cook for a further 1 minute
• d A d the cumin, turmeric and
rg ound coriander followed y b
the u q orn or cubed rm tofu and
cook for a few minutes
•o
P ur in the tinned tomatoes, then
ll the empty tin iw th a w ter and
o p ur into the o p t, add the tinned
chickpeas and u b lb e for around
5 minutes
•dA d the coconut milk followed
y b the spinach and heat for a
more like this @lucy_and_lentils further 5 minutes then serve up
 Cauliflower & Lentil Stew
INGREDIENTS 1 cup soaked red lentils
1 tbsp olive oil rp( ep them in the
1 large h w ite onion morning e b fore o w rk
3 cloves minced a g rlic or the night e b fore)
1 red chilli g01 roasted red
1 large cauliower head e p ep rs I( use an
g04 tin chope p d antipasti a j r)
tomatoes 2/1 tsp sea salt
g0 1 a p ssata m05 l o b iled a w ter +
g01 spinach stock cube

HERBS AND SPICES SMOKED PAPRIKA

2 tbsp smoked a p rp ika YOGURT
1 tsp chilli akes 4/1 cup dairy free lp ain
1 tbsp sage yogurt
1 tsp smoked a p rp ika
1 tsp a
g rlic olive oil

METHOD
• rD izlz e the olive oil into a large o p t and slowly fry the diced h
w ite
onion and cook until see through
• d A d the nely chope p d red chilli and cook for a further 3-2 minutes
then add the minced a g rlic cloves
• sA soon as the a g rlic is cooked, add the cauliower orettes and add
the smoked a p rp ika, sage and chilli akes, then after 6-5 minutes add
all of the other ingredients
• tS ir in the stock cube and allow to simmer for around 02-51 minutes
until the lentils are cooked
• 5 minutes e b fore stirring, add the spinach and allow to iw lt in the
heat of the stew
• e S ason to e p rfection iw th salt, maybe add a dash more chilli if needed
• e S rve up in a o b lw and top iw th the yogurt

TO MAKE THE YOGURT

iS mply spoon the yogurt into a o b lw , and swirl in a drizlz e of olive oil,
more like this @lucy_and_lentils sprinkle iw th the smoked a p rp ika and top over your stew
Museli Breakfast Bars

INGREDIENTS
3 cups your favourite
u M esli s( ub for 2 cups fast
oats + 1 cup u
j mbo oats)
4/3 cup coconut lb ossom
o ( r honey if you’re not
e v a
g n)
2/1 cup e p anut u b tter
2/1 tsp sea salt

OPTIONAL
4/1 cup ip stachios
4/1 cup dried cranberries

METHOD
• iS mply mix all of the ingredients
together in a large mixing o b lw
until a sticky texture has formed
• o P p the o b lw in the fridge for 51
minutes to help you shape the a b rs
• o pS on the ingredients into a a b king
tin l( ined iw th rg ease rp oof ap ep r)
and atten down iw th a spatula to
make it compact
• o P p the a b rs into the fridge to rm
slightly, then take out to cut into
ib te size ip eces
• You can store these ib tes in the
fridge, if you’re freezing them
remember to take them out around
04 minutes e b fore a
w nting to eat.

more like this @lucy_and_lentils

Roasted Veg and
Hummus Wraps
INGREDIENTS
3 large h w olemeal rw aps
1 red e p ep r, sliced
1 yellow e p e
p r, sliced
1 courgette, sliced
1 aubergine, sliced
1 red onion, sliced
cI eberg lettuce
lO ive oil
1 tsp of smoked a p rp ika

HUMMUS
1 can of chickpeas,
drained and rinsed
3a g rlic cloves, crushed
1 tsp of smoked a p rp ika
2 tbsp of tahini
u J ice from 2 1 lemon
m
07 l olive oil
iP nch of salt

METHOD
• rP eheat oven to, F°053/Cand 81 line two ab king trays.
• cS atter sliced e p e
p rs, courgette and aubergine onto the tray.
eS ason iw th a p rp ika and oil, and roast in oven for 01 minutes.
• d A d sliced red onion to the trays, and lp ace everything a b ck in the
oven for a further 01 minutes.
• e M anwhile, if making hummus, add chickpeas, a g rlic cloves,
smoked a p rp ika, tahini, lemon u j ice, m
07 l of olive oil, and salt
to a food rp ocessor, and lb end until thick and creamy. d A d more
olive oil should you a w nt it extra creamy.
• sA semble each rw ap the night e b fore you are eating it, y b adding
hummus rst, then lettuce, followed y b roasted e v ig es.
• e S rve iw th fruit/e v g of choice. more like this @thefoodmedic
Pesto Sausage
Tray Bake

I GREDIENTS
N
a
M( kes 3 lunchboe
x s)
6 dollops of rg een e p sto
g081 a b yb o p tatoes
3e p ep rs
1 courgette
6 sausages
e
v( ig e or other)
2 red onion
6 handfuls of ipS nach
lO ive oil

METHOD
• rP eheat oven to
. F053/C 81
• h C op e v g and scatter
on a a b king tray.
rD izlz e iw th olive oil
• d A d the sausages
e b tween the e v g and
add 6 spoonfuls of
e p sto. iG e v it a stir and
lp ace in oven for 04
minutes.
• d A d two handfuls
of aw shed spinach
into each lunchbox
and separate the tray
a b ke e b tween the
lunchboe x s. e
K ep in
the fridge until ready
to eat l( asts 4-3 days). more like this @thefoodmedic
Nutty Butterbean
Cous Cous salad
with Halloumi
INGREDIENTS
g081 cooked couscous
1 can of u b tterbeans
1 teaspoon of a p rp ika
1a p ck of halloumi cheese
1 cucumber
g06 sundried tomatoes
1a b g of rocket
3 tablespoons of olive oil
1 tablespoon of aplp e cider
or hw ite iw ne iv negar
g03 almond akes t( oasted)
a S lt + e
P e
p r

METHOD
• rP eheat oven to. F°053/C 81
• rD ain and rinse your u b tterbeans
eb fore tossing in a p rp ika, + scattering
on a b king tray. lP ace in oven for 51
minutes.
• h C op cucumber and sundried tomatoes
into small chunks, and add to cooked
couscous + roasted u b tterbeans.
• u C t halloumi into about 9 slices, + fry
or rg ill for 3-2 minutes on o b th sides
until o g lden.
• iL ne lunchboe x s iw th rocket, + then add
couscous u b tterbean mixture, followed
y b the halloumi slices.
• o C mbine olive oil, iv negar, a ip nch of
salt and e p ep r and drizlz e over each
lunch o b .x iF nish y b ag rnishing iw th
toasted almond akes. more like this @thefoodmedic
We have contacted two fantastic foodies, Lucy and
lentils and Dr Hazel Wallace (The Food Medic) to
suggest some recipes for our hardworking NHS family.

@lucy_and_lentils @thefoodmedic

Share this: