I try to take a packed lunch as much as I can, it normally ends up being 3 times a week depending on whether I am working late and have enough time to prepare but I always feel so much better taking a homemade lunch. The typical English option is a sandwich or roll however this is not the a great choice if you are using standard processed bread and stodgy fillings such as mayonnaise and butter.
There are so many healthier interesting nutritious alternatives you could prepare, it just takes a little experimenting,some planning on Sunday afternoon and a few bits of Tupperware.
This simple lentil lunch is so easy and quick to make. The mushrooms and red pepper give you a dose of vitamins and cooking in coconut oil means your get a delicious addition of healthy fats. I love anything in the form of stew, it must be a texture thing but I think everything tastes better in a stew. The ‘ready to eat’ puy lentils are so versatile and ‘faff’ free and the chickpeas are a filling crunchy extra.
Lentils and chickpeas are both pulses which are fabulous for your digestive health, they also contain protein so are a great option for vegetarians. You can eat it warm at home or take it cold in a tuppleware the next day.
- 5 mushrooms
- tsp coconut oil/ tbsp olive oil
- half a red pepper
- 4 cherry tomatoes (halfed)
- TBSP chopped tomatoes from tin
- Ready to eat puy lentils (half a pack)
- Tinned chickpeas in water (half a tin, drained and rinsed)
- Freshly ground salt and pepper
- Sprinkle of grated parmesan (optional)
1. Heat the oil in a pan and add mushrooms, after a couple of minutes add the red pepper.
2. Let them cook for 5 minutes then add your chopped cherry tomatoes and tbsp tinned tomatoes.
Some extra ideas- add spinach, basil, prawns, feta.
Bon Appetite! I’d love to know what your favorite lunch on the go is? Leave a comment in the box below.
Love, Lottie x