So basically it has been a month since I ran a freaking marathon.
In case you didn’t know, a marathon is really a very far distance to run.
Twenty six point two miles to be exact.
And it really is very tough going.
Especially around mile 18.
When you start fantasising about falling over.
Just so you don’t have to finish the blasted thing.
Or maybe that is just me.
But it is really far and really tough and because you have told pretty much everybody you have met how far it is and how tough it is and everything, you spend the following few weeks eating and drinking and generally not running anywhere at all and basking in the glory.
Or maybe that is just me.
But last week was just like the weeks previous, where I ate and drank and didn’t run anywhere much at all.
And I started to realise I was feeling pretty crap.
I realised that I love pulled pork sandwiches and french fries and ulster fries and pretty much any kind of fry.
But I can’t keep that up seven days a week.
I need exercise.
I need fruit and veg.
Or at least my skin does.
And my energy level does.
And my mood does.
So this week sees me redress the balance a little.
I’m back on my yoga mat, and I’m back to drinking enough water, and I’m back to putting effort into making sure I eat more of the right things.
Which is pretty easy when they are tasty as this.
Measure out some red lentils…
And put in a saucepan with twice as much stock.
Bring to the boil, the reduce to a simmer…
Until all the water has been absorbed.
Put the lentils in a bowl, and mix with some breadcrumbs.
If you are like me, you will still have that epic bag of panko rattling around the cupboards.
Add some harissa…
And an egg.
If I was a proper chef, I would have told you to beat the egg first.
Except I think we established a LONG time ago that I am lazy.
And also, it makes not a difference.
So beat the egg only if you feel the need.
Dice some feta…
Chop some coriander…
And mix these in to the lentils.
Grease a baking tray well.
They things stick like buggery, so baking parchment might be a wise move.
Dollop dessertspoons of the mix onto the prepared tray…
Then bake for 15-20 minutes, turning once.
I made mine into a tasty little packed lunch, with roasted cauliflower and salad and lemon to squeeze and everything. You could make them bigger and into ‘burgers’ if you fancied.
Spiced lentil and feta cakes
Serves 2. Cooking time 45 minutes.
125ml red lentils (use a measuring jug or cup)
250ml vegetable stock
2 tsp harissa paste
Olive oil, to grease
1. Preheat the oven to 180 degrees.
2. Bring the lentils and vegetable stock to the boil, then simmer for 15-20 minutes, until the water has been absorbed.
3. Put the lentils in a bowl with the breadcrumbs, harissa and egg.
4. Stir well.
5. Dice the feta and roughly chop the coriander, then add to the lentils.
6. Grease a baking sheet.
7. Dollop spoonfuls of the mix unto the baking sheet.
8. Bake for 15-20 minutes, turning once.