Lentil Train Smash w. Crispy Mountain Bread

This is a meal that Glen and I made months ago while we were living in Melbourne during the Spring time. I came across the photos and thought I’d share it with you now, mainly because it seems like a seasonally appropriate dish for my northern hemisphere readers, but let’s be honest, who doesn’t enjoy a creamy, seasoned, smoky bowl of lentils any time of year? This is another example of one our one pot wonders; where everything is thrown together in a pot and them assembled into a bowl with some crusty bread. The epitome of comfort food. The key with this recipe is to freestyle! Use my ideas as inspiration and adjust it to whatever you have available in your kitchen. Have fun!

Cook 1 cup of lentils {or chick peas, split peas, white beans, whatever you like} in boiling water until just soft. Note: Never salt the water when cooking lentils, the shell will remain tough and gritty.

While the lentils are cooking, saute 1 sliced onion, 3 cloves of sliced garlic and as much chili as you like in a tablespoon of coconut oil.

When the onions start to turn translucent, add a tablespoon of smoked paprika.

Keep stirring, then add a couple of chopped tomatoes.

When the lentils are cooked, drain them well, add them to the pot and turn the heat off.

Throw in a bunch of fresh herbs, I used coriander and basil, some nuts or seeds, I used sunflower, a chopped avocado for some creamy dreaminess, and season with salt and pepper.

If you like, go nuts with a little lemon juice and olive oil as well. Yum.

It’s certainly not going to win any aesthetic awards, but what it lacks in good looks it makes up for with delicious wholesomeness.

Use any vegetables you like. Maybe some asparagus? Broc? Roasted veggies would work a treat too.

Grill some flat bread or a few tortillas for a few minutes to add some crunch. We used mountain bread, which is a staple of mine when I live in Australia. Now all that’s left for you to do is to tuck in, enjoy!

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