These little muffins are great to have in the fridge for a snack. The lentils make them really filling and the curry powder makes sure they pack a really savoury punch.
Tesco do a bag of value mixed frozen veg, that contains carrots, peas, cauliflower and broccoli and is cut really small. This works brilliantly in these muffins and saves you the prep time of having to chop anything. This really is a “chuck it all in the pan and let it do its thing” kind of recipe!
I have made these a couple of times now and they have come out looking very different both times. The first time (first photo) I probably didn’t cook them for long enough so they fell apart quite easily. The next time, I left them in the oven a bit longer and although they aren’t quite as photogenic, I have more faith in them holding it together when I put them in my lunchbag to snack on at work.
Curried Lentil Muffins
Tasty, savoury snack muffins. Syn free, vegan, SP friendly
Ingredients
- 1 cup red lentils
- 1.5 cup diced mixed veg
- 1 tbsp mild curry powder
- 1 veg stock cube
- 500 ml water
Instructions
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Pre-heat the oven to 180 degrees C.
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Add all the ingredients to a large pan and bring to the boil.
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Simmer for about 20 minutes or until the liquid has been absorbed and the lentil mix is thick and gloopy. Stir frequently to ensure it doesn't stick to the pan.
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Once it is nice and thick, transfer to either a silicon 12-hole muffin tray, or into 12 muffin wrappers. They actually shrink a bit in the oven so don't be afraid to really fill those muffin cups.
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Bake for 40 minutes at 180.
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Remove from the oven and leave to cool fully before removing from the tray. IF you remove them too soon they will fall apart.