Bettina's Kitchen: £15 Meal Plan
Plant-based chef, author and founder of the amazing Bettina's Kitchen, Bettina Campolucci Bordi supports the no waste revolution and believes in eating seasonally and locally. She creates plant based, gluten-free, simple food and believes food needs to be free from labels, judgement and guilt. We here at Bite Back 2030 are BIG fans of Bettinas!
In the spirit of our daily Cook with Jack cook along series, Bettina has graciously created a £15 shopping list and puts her spin on a quick, tasty and affordable lunch plan to cook with the family while schools are shut (and beyond!).
See below for Bettina's meal plan, shopping list and cook along video for her delicious mini chickpea pancakes!
Heat the olive oil in a large pan and fry the shallot until nice and soft and translucent. Add the tomato purée and give it a good stir. Add the lentils and coconut milk and lower the heat to a gentle simmer. Let the lentils simmer for 10–15 minutes until they have thickened and are a nice creamy texture with a little bit of bite. Add salt and pepper to taste and serve straight away or take off the heat and cover with a lid until ready to serve.
Tip: This is a great side dish to keep in the fridge and use as an add-on to any bowl or a dip.