Friday, 8 June 2018

Rach Eats Lunch: BBQ Lentil Salad

Best BBQ lentil salad recipe

Who else gets haunted by their old memories? *puts hand up* Who else gets haunted by their old memories while they're doing stuff and they end up swearing out loud? *puts both hands up* It's weird, mate. I've done some stupid shiz in my past and it keeps turning up in my brain and knocking me off course. To top it all off, I bought a lovely new t-shirt at the weekend, it looks almost vintage and feels vintage - soft and delicious and so easy to wear. Black, with constellation print. It's from... the men's section of Gap. Now, I know full well that the oversized look is well in these days, and all the cool kids (and the style influencers I enjoy following and getting ideas from but not faithfully copying because that's just weird) are doing it. So why oh why did I feel so uncomfortable taking it to the till and the male sales assistant gave me a speech about how cool it was and do you want to see the Super Mario tees we've just got in? I still cringe about it now, despite how flipping gorgeous it is. It looks like I bought it from a thrift shop. It's going to look amazing under a leather jacket. It's going to be ace for covering up my delicate parts on sunny days. Still felt bone-crushingly embarrassed yet fly as hell when I bought it.

Well, that aside... is it BBQ season yet? I may be one of the few people in the country who has never been to one, let alone do it herself. I think it's because my brother's got asthma, that, plus the risk of food poisoning from nearly cooked meats. Isn't BBQ food the biggest cause of food poisoning in summer? Okay, this is going really well. I'm trying to sell a brilliant side for BBQ food and warning you off it at the same time. Fabulous. But... this has all the smoky sticky spicy flavour you could need, and it's a brilliant, warming hot vegetarian salad. Made from lentils. No pre-soaking required. Get on it...

print recipe

BBQ Lentil Salad
That's hot.
  • 75g red split lentils
  • 200g tinned chopped tomatoes plus juice
  • 1 tablespoon each garlic, fajita spice mix, paprika, brown sugar, lemon juice, vinegar
  • 1 teaspoon medium piri piri sauce OR medium chilli flakes
  • 1/2 red onion, diced
  • 1 large handful mixed peppers, diced
Start off by dicing up the peppers and onion, then adding the chopped tomatoes, spices, and piri piri sauce, to a saucepan. Mix it together and throw in the peppers and onion. Add a few tablespoons of cold water to the pan for good measure.While we wait, measure out the split red lentils and wash them in a flour sieve under cold water. Give it a good shake, drain, and keep it in a bowl until you need it.Heat up the saucepan on medium and keep stirring it until it's nice and hot. Give it at least twenty minutes on low heat, but if it reduces too much, add a few tablespoons of cold water and stir it in to thin it out.Finally... add the split red lentils to the pan and stir it in. Cook it for 10-15 minutes until still firm but nice and tender. Once you're happy and it's piping hot, pour it into a bowl and serve!
Prep time: Cook time: Total time: Yield: Makes 1 - double up for a bigger serving

Ooof - that was a properly warming, hot salad. It's a two glasses of water kind of affair, and it goes great with any kind of protein. I'm off to drink more water and apologise to my throat. Ooh 'eck. Do try it anyway though, it's great!

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