Nothing could be simpler than whacking together this ever so quick, totally exotic meal that will make the hubby wonder how on earth he got so lucky to be married to a domestic goddess.
This taste of the African coast is packed full of fabuliciouz flavour & is done in a flash!
Being a busy family means that, yeah, somedays I have to pump out a meal in a hurry, but that doesn’t mean it should be boring!
Just make sure you’ve been organised enough to have soaked about 400g worth of lentils in water. Overnight is awesome, but seriously, when you get up in the morning ahead of your busy day is fine too. The trick is to get at least 6-8 hours of soaking time, lucky little buggers.
Drain your soaked lentils off in a colander & set them aside until it’s their turn for the pot.
First, simply coat 500g of diced lamb in that heavenly aromatic Moroccan spice blend you can buy in all the supermarkets, this is the absolutely essential ingredient that transforms this meal. Heat up a good glug of oil in a saucepan & just seal the meat.
Next, you want to add in half a diced butternut pumpkin, a tin (400g) of crushed tomatoes & the now drained soaked lentils. Give it all a jolly good stir, bung a lid on top & let it gently simmer away for 30 minutes.
Honestly, that’s it. Have the hubby pour you a glass of wine & relax until It’s Chompin Time!