A small cupful of red lentils (or yellow if you can get them without veg oil added!) -cooked to absorption, 15mins or less, so not TOO mushy...
Spices: curcuma, curry, cumin, ginger/ garam masala - or whatever you fancy*, to taste
Onion, chopped finely
Sea salt and black pepper
Mustard*, about a tablespoon
Olive oil
optional: Kale (shredded), broccoli
Dry fry spices, stirring, then add onions, coat in spices then add oil. Stir in the kale and cook for about 4 mins. Stir in mustard, add cooked lentils, a little water and some sea salt. Cook to absorption again, stirring all the time as you would with risotto.
Season with black pepper and serve with cooked broccoli florets!
*(watch out for ingredients! You'd be surprised what they can contain! And avoid Paprika and chili if you have inflammatory or gut problems)
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