The concept of ‘meal prepping’ seems to be hugely in fashion right now with every blogger, fitness enthusiast and healthista worth their salt uploading incredibly organised, tetris style arrangements of pre-prepared goodies to their social media feeds on a Sunday afternoon.
Now this is all well and good but I also have a little giggle to myself when this is heralded a new phenomenon as I’m pretty sure the concept of batch cooking for the week has been around for……well longer than I can remember!
Anyway I of course have a few things I love to have on hand in my fridge to chuck together for easy midweek meals and these lentils are a current favourite. Simple to make, delicious and satisfying, they can be enjoyed hot or cold, added to soups, stews or salads, or tumbled with roasted veggies and fresh herbs for any number of nutritious and delicious lunches and/or suppers.
1 cup green lentils
1/2 cup yellow split peas
1 tablespoon tamari
1 tablespoon lemon juice
1 teaspoon dried mixed herbs
1/2 teaspoon dried turmeric
To soak: 2 tablespoons apple cider vinegar
Place the lentils and peas in separate bowls, covering them with double their volume of filtered water and adding 1 tbsp raw apple cider vinegar to each. Leave to soak for 8-12 hours.
Drain and rinse well then add the peas to a large pan with 4 cups of fresh water, the tamari, turmeric and dried herbs. Bring to a simmer and cook for 35 minutes.
Add the lentils and cook for a further 30 minutes until both are tender, adding the lemon juice 5 minutes before the end.
You can serve them straight away or leave to cool and keep in the fridge for up to a week. I love them just like this, or sometimes I blend a cup’s worth with a tin of chickpeas and 2 tablespoons of tahini for a super plant based protein packed houmous.