I always have such good intentions when it comes to food. I often go to bed after reading a cookbook and dream about the amazingly healthy and delicious food that I will make the next day. “Tomorrow will be different,” I tell myself. “Tomorrow I will cook a healthy lunch for myself, do some baking and
perhaps even change out of my PJ’s before lunch.”

But more often than not, this ideal day never happens.

However, today was different. There weren’t any leftovers and I had the energy to resist pulling some gluten-free bread out of the freezer.

Here is what I cooked:

I got the idea out of a cookbook from the library a few weeks ago, but I can’t remember which book it was! I call it slightly spicy egg and lentils. Yum!

Lentils are actually full of protein, fibre and iron, so this was quite a healthy lunch. Also, lentils are not only good for you but they’re also really cheap. It’s a win-win situation.

I don’t have an official recipe as yet, but here is the general idea: (all measurements are approximate, have fun, throw things in – odds are that it’ll taste good.)

If you’re not using tinned lentils, make sure you start cooking your lentils early as they can take up to 30 minutes to cook properly. (I used half a cup of dried lentils, so I suppose it would be about 1 cup after cooking.)

Fry:

Half an onion, chopped, till soft.

Then add:

Two garlic cloves, finely chopped/crushed.

1tsp ground cumin

1/2 tsp ground coriander

1/2 tsp red curry paste, crushed chili or chili powder.

(plus any other flavours you like! – I’m going to try a more Mediterranean feel next time.)

When your garlic and spices have been fried with the onion, about 2 minutes, add the cooked and drained lentils.

Give it a good stir to combine the flavours.

A splash of soy sauce and lime/lemon juice.

A small handful of chopped herbs of choice: parsley, coriander or basil would work well.

Make sure the temperature is on medium/low before creating a well in the middle.

 

Now:

Crack an egg into the well

Put a lid on the frying pan and wait until the top of the egg is white, but still wobbly when you shake the pan slightly. This should take about one or two minutes.

Sprinkle with salt and pepper before serving. 

Mmmm! Runny yolk!

 

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Author information: Theresa, New Zealand
Website: www.gisforgluten.blogspot.com
Theresa loves eating, which is often her motivation for doing anything. Scream “”dark chocolate”” in her vicinity and she’s there, nomming on it before you can say “”holy cadbury Batman!”” She is not a doctor, chef or nutritionist, but is merely curious and loves researching things. Theresa is from New Zealand, which is not only populated by many birds and sheep, but also a growing number of gluten-free people. She loves being gluten-free, even though it’s hard sometimes, and she has made it her mission to enjoy the gluten-free life and encourage others to do the same.