My life is pretty stressful at the moment. It’s all stress that comes from good sources, but still… stress. And where do I turn when I’m stressed?
I know I should find a healthier stress reliever, but for now I’d say the pizza is doing its job pretty well.
In an effort to get a bit more nutrition into my go-to comfort food, I added… lentils. I’m not mad, I swear. In fact, wonderful things happen when you bring two different things together.
Frisbee + golf = frisbee golf!
McDonalds chips + strawberry milkshake = a bizarrely delicious meal.
Tomatoes + salt = suddenly tomatoes are the best thing ever.
Indian dal + Italian pizza = this masterpiece. Lentil pizza!
Honestly I don’t think a plain cheese pizza will ever bore me (pizza for dinner every night? Obviously), but if you prefer to mix things up a bit, I’d really recommend you give this version a go. The touch of garam masala in the lentils give it a slightly Indian feel, which I carried on through the toppings – fresh coriander, red onions and a few big slices of tomato.
By the way, I know I’ve been totally obsessed with lentils lately. Lentil burgers, lentil sausage rolls, lentil loaves… they’ve taken over from spinach as my ingredient of choice. Annoyingly, my fiancé doesn’t like these either. I really must try harder to cook stuff he likes, whoops.
(at least it means there’s more for me…)
- 75g red lentils
- 400ml vegetable stock
- 1/4 tsp garam masala
- 1tbsp tomato purée
- Black pepper
- 2 pizza bases
- 75g cheddar cheese, grated
- 1/2 red onion, thinly sliced
- 1 large tomato, sliced
- 4tbsp fresh coriander, chopped
- Add the red lentils to the stock, and simmer, stirring regularly, until the lentils are very soft, around 20 minutes. You’ll need to stir more often as the stock gets absorbed to ensure they don’t stick to the pan. Continue cooking and stirring until the mixture has become fairly thick. Add the garam masala, tomato purée and plenty of black pepper, and mix well.
- Heat the oven to 190°C (Gas Mark 5 / 375°F).
- Spread the lentil mixture evenly over the two pizza bases, and scatter with grated cheese. Add the slices of red onion and tomato, and bake for around 30 minutes, until the cheese is crispy.
- Serve topped with the fresh coriander.