Monday, 28 May 2012


With a hubby in finance, there are occasions when I need to make "dinner for one" - ok with a little leftover for lunch the next day (you'll come to realise I'm terrible with portion control, and buy and make way too much - I get it from my parents!!).

I didn't know what I felt like - but it needed to fit the following criteria.

- Hot (temperature and taste - it was cold outside & I LOVE chilli)
- Satisfying after training
- Low Cal (after the amount I ate on my holiday & honeymoon...)
- Quick (I don't like eating at 10pm and slaving for hours!)

After a quick supermarket shop and raiding what was in the cupboard, I came up with...


  • 2 x eggs (either fried or boiled, if you can poached!)
  • 1 x can of lentils 
  • 1 x tomato, diced
  • 1/4 x head of lettuce, shredded
  • 1 x capsicum (whatever colour preference), diced
  • 1 x pickle, sliced
  • 1 x sml can of corn 
  • 1 x clove garlic, crushed
  • Handful of shallots, chopped
  • Handful of baby spinach 
  • Handful of feta, cut
  • Chilli (optional)
  1. Cook your eggs how you like them!  
  2. Place all the vegetables in a large bowl (not including the shallots, garlic and chilli), put aside. 
  3. In a small frying pan, add a dash of oil on a medium to low heat, add the garlic, shallots and chilli. Stir and cook for 3-5 minutes. 
  4. Drain the can of lentils. 
  5. Add the lentils to the frying pan, and cook for up to 5 minutes. The lentils will be warm but will still keep their shape. 
  6. In your bowl, put the desired amount of vegies, add the warm lentils and ontop add the eggs. 
  7. You can add a dressing if you like, I used a little balsamic glaze!
Bon Appetit! 

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