General Commentary, lifestyle

Week 2 – Eat for £50 a month, recipe 6-7

I have founds so far on this challenge that I am rather partial to lentils and that’s not just because they bulk out a meal and are cheap but because they are yum and research has found they are exceedingly good or us.  I love potatoes and eggs and I eat both a little too often, I have always espoused the view of everything in moderation but for these I think more is best.  Perhaps it is genetic, an Irish mutation or perhaps it is an addiction.  Regardless should I find myself with little in life I think I could suffice on my diet of eggs, spuds and now also lentils with some foraged greens and fruit.  I would trade a plate of my wholesome vittles for pepper, salt, the odd chili and some sloe gin and occasionally vanilla ice cream for my gin as I am rather partial to that particular mixture………

Day 6 – Lunch – Lentil Soup

  • 1 cup of split red lentils
  • 5 cups of water
  • 1/2 tsp salt
  • 1/2 tsp turmeric
  1. Boil all of the Dal ingredients in a pan and then simmer for 30 minutes (check on it and stir occasionally)
  2. skim off any white film on the top of the water and discard


  • 1/2 onion
  • 20 cherry tomatoes
  • 1tsp cumin seeds
  • 2tbsp Oil
  • Pepper
  1. Once the Dal is ready, fry 1/2 onion gently in the oil after 2 minutes add 20 chopped cherry tomatoes allow to fry gently for 3 minutes
  2. Add in the cumin seeds and fry for a further 30 seconds
  3. Add the fried ingredients to the dal and stir, add some pepper and chopped coriander before serving in a bowl
  4. There will be dal leftover so set aside and it can be used tomorrow

Day 6 – Dinner- Roasted potatoes & cherry tomatoes with roasted fish

  • 20 small potatoes but leave the skin on
  • 3.5 tbsp rapeseed oil
  • a few pinches of salt
  • thyme, rosemary
  • 20 cherry tomatoes
  • 2 cloves of garlic crushed
  • 1/4 cucumber
  • 1/3 onion
  • 1/3 iceberg lettuce
  • 1 piece of frozen fish
  1. Preheat oven to 220 degrees C
  2. Heat 2 tbsp of oil in a pan for the potatoes and 1 tbsp of oil in another pan for the tomatoes
  3. Wash and dry the potatoes and tomatoes thoroughly
  4. Place them each into their pan in the oven and swish to cover with oil
  5. Sprinkle the potatoes with some salt and thyme
  6. Sprinkle the tomatoes with some garlic and chopped rosemary and place the fish on top, cover with foil allowing the fish to cook through
  7. Leave everything to roast for 20-25 minutes until cooked through
  8. Assemble on a plate placing the fish on top

  9. Serve with diced cucumber, sliced onion and crunchy lettuce drizzled with some lime juice and oil.


Day 7 – Lunch – Leftover Dal and Beans

  1. Take the leftover Dal from yesterday and add the leftover beans in the Fridge from day 5
  2. Season with salt & Pepper
  3. Warm and eat.


Day 7 – Dinner – Leftover Veg with Rice

  • Leftover veg
  • spring onions
  • carrots
  • cucumber
  • tomatoes
  • new potatoes
  • lettuce
  • 2 cloves garlic
  • 3tbsp rapeseed oil
  • 1 tsp cumin
  • 1 tsp coriander
  • 1/4 tsp tumeric
  1. Take all of the vegetables and salad in the fridge and dice them
  2. Fry the onions in the oil for 2 minutes with the garlic
  3. Add the diced veg and coat with oil
  4. Sprinkle the spices over the veg and mix
  5. Turn the heat down to a simmer
  6. Place the cover on the pan and allow the veg to sweat until softened
  7. Cook the rice as per instructions
  8. Mix the rice with the veg and season with salt and pepper and the juice of 1/2 lime
  9. Sprinkle some lime peel
  10. Place the lid on the pan for a few minutes for the lime to be absorbed
  11. Serve topped with a soft poached egg or 2.












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