It sounds funny, but I never ate beans until I moved to Spain and made friends with people from the UK. To this day, ‘Beans on Toast’ or ‘Jacket potato and beans’ are my two favorite quick and easy meals to eat. By the way, a ‘Jacket Potato’ is what Americans call a ‘Baked Potato’. The first time I heard this, I was very confused because I had never heard a piece of clothing be used to describe a food.
For some reason, when Mel and I were living together in Barcelona, we got on a pretty serious lentil kick. We came up with a scrumptious way to prepare them.
This is what I started out with but added a few extra things to make it healthier for a new mom breastfeeding. I don’t have much time to eat let alone prepare a nice meal. However, breastfeeding is exhausting and I need to be refuelled immediately. Not only can I prepare this meal quickly, but the lentils provide my body with Iron, Folate, Vitamin B1 and Fiber.
Here is what you will need:
1 Can Lentils (drained)
1 Tablespoon of Dijon Mustard
1-3 Tablespoons of whipping cream (it depends how creamy you like it)
1 Teaspoon of Worcestershire Sauce
1 Carrot (chopped)
1/2 Small Onion (diced)
1 Cup of Rice (brown or white, you decide)
You saute the onion and carrot for 10 minutes or until the carrot becomes tender. Next, you pour in the can of lentils, mustard, cream and Worcestershire Sauce. Turn your heat low and let this simmer together while you prepare your rice. I buy the kind that is ready in 10 minutes. Just combine the rice with the lentil mixture and enjoy!