Creamy lentils perfectly spiced with just a tiny hint of chilli, chunks of soft sweet potato mixed in with lightly wilted spinach. All piled on top of fluffy white rice with a warm pitta on the side. For me, you can’t get much better than that. Especially on a cold night after a long day of work. I think that my favourite thing about this meal is definitely the simplicity of it all. It’s such an easy recipe to make, and takes hardly any time at all. There’s minimal prep and the whole thing can be done in just under an hour.
I love granola. I think it’s fair to say that it’s one of my favourite things. With a splash of milk, on top of yogurt, or even eaten straight out of the jar (my preferred way!). As much as I enjoy eating it, my absolute favourite thing about it has to be making it. Experimenting with new recipes and flavours, creating something different every time.
With this recipe I’ve not only tried new flavours but have also made the whole thing in a completely new way. Traditionally granola is baked in the oven allowing it to go crispy and crunchy. But after my oven broke down (boo hoo!), I was left without granola for such a long time. That’s how this little experiment came about.