I can't believe I haven't written in such a long time! But I'm back now!
I was craving a vegetarian meal with no grains for some reason and came up with this recipe. I also was lucky to buy some saffron from Dubai and hence the name. Unfortunately, I don't have quantities since it's new. But you can be adventurous and play around with it. I'll simply just tell you what I used and what I did.
Ingredients
For the topping, blend the red lentils, and another can of chickpeas, black pepper, about a teaspoon of butter and a dash of milk (to reduce the thickness).
The rest is peasy easy. Tumble your filling into a glass bakeware, smoother with the topping, sprinkle with some saffron and bake for about 20 minutes. Bring it out and tuck in into some healthy goodness!
I apologise for the not so clear pictures.
I was craving a vegetarian meal with no grains for some reason and came up with this recipe. I also was lucky to buy some saffron from Dubai and hence the name. Unfortunately, I don't have quantities since it's new. But you can be adventurous and play around with it. I'll simply just tell you what I used and what I did.
Ingredients
- Puy lentils
- Red lentils
- Chickpeas
- Sweet potatoes (I used 3 different types)
- 1 purple skinned potato
- Red and green pepper
- 1 tomato
- Courgette
- Handful of chopped kale
- Chopped carrots
- Slug of olive oil
- Butter
- Dash of hemp seed milk (or any milk you love)
- Ras el hanout
- Curry powder
- Garam masala
- Salt, chilli flakes and black pepper
For the topping, blend the red lentils, and another can of chickpeas, black pepper, about a teaspoon of butter and a dash of milk (to reduce the thickness).
The rest is peasy easy. Tumble your filling into a glass bakeware, smoother with the topping, sprinkle with some saffron and bake for about 20 minutes. Bring it out and tuck in into some healthy goodness!
I apologise for the not so clear pictures.