I like variety on my plate. I tend to graze rather than eat a single, regimented meal, which means I often assemble dishes from what’s already in the pantry and fridge. Meal planning isn’t for everyone, and I don’t always follow a strict plan — I usually cook with whatever inspires me and what I’ve picked up during the week.
A well-stocked pantry makes that approach much easier: think canned vegetables, cartons of good-quality stock, flours, oils and a selection of spices. Fresh is great when it’s available, but canned goods deliver excellent convenience and flavour when you need a quick, satisfying meal.
For this dish I used canned lentils, a bag of supermarket baby spinach, and carrots and onions that always seem to live at the bottom of my crisper. Some people prefer dried lentils for soups that simmer for hours; for a speedy, flavourful weekday meal though, canned lentils are a lifesaver — cheap, convenient and ready to use.
One element of the lentil dish draws inspiration from Jamie Oliver’s 15-minute meals. I adjusted a few things to suit my own tastes, and the result was a quick, aromatic and satisfying plate. To accompany it I baked a damper — a traditional Australian quick bread similar to a large scone. Damper contains no yeast and was historically cooked over campfires by stockmen, but it also bakes beautifully at home and is perfect for scooping up the lentils.
This meal is hearty, warming and filling — ideal for cooler evenings when you want comfort without too much fuss. Start by making the damper and, while it bakes, prepare the lentils. Dinner will be ready in about 45 minutes.
Damper Recipe
Notes: Make the damper first so it can rest and cool slightly while you finish the lentils. The dough should come together without overworking — knead just enough to bind it.
Ingredients:
- 3 cups self-raising flour
- Pinch of sea salt
- 75 grams butter, cut into even cubes
- About ¾ cup water (add gradually)
- Milk, for brushing
Instructions:
- Preheat the oven to 180°C and line a baking tray with baking paper.
- In a large bowl combine the flour and salt. Rub the butter into the flour until the mixture resembles fine breadcrumbs.
- Using a knife or a flat spatula, add the water slowly and cut through the mixture until it begins to bind. Add a little more water if it feels too dry — the dough should be pliable but not sticky.
- Turn the dough onto a lightly floured surface and knead very gently until it just comes together. Shape into a round, place on the tray, score the top with a sharp knife and brush with milk.
- Bake for about 25 minutes until the top is golden and the loaf sounds hollow when tapped. Cool for a few minutes on a rack and serve warm with butter and the lentils.
Spicy Provençal-Style Lentils
Adapted from Jamie Oliver’s 15-minute meals.
Ingredients:
- 2 small carrots
- 1 red onion, peeled and halved
- 2 sprigs rosemary, leaves picked and finely chopped
- 1 whole chilli, stem removed (adjust amount to taste)
- 2 tablespoons olive oil
- 2 x 400 g cans lentils (do not drain)
- 1 tomato, roughly chopped
- 200 g baby spinach
- Splash of red wine vinegar
- Salt and pepper to taste
Instructions:
- Finely chop the carrots, onion, chilli and rosemary. You can do this by hand or pulse them briefly in a food processor until finely minced.
- Heat a large skillet over medium-high heat. Add the olive oil, then the chopped vegetable mixture. Fry for a few minutes until fragrant and starting to soften.
- Add the canned lentils with their liquid and stir well. Let everything simmer gently for about 5 minutes to allow the flavours to meld.
- Add the chopped tomato, then finely chop the baby spinach (or slice it) and add to the pan. Stir through and let the lentils cook for another 8–10 minutes over medium heat. Taste and season with salt and pepper.
- Finish with a splash of red wine vinegar to brighten the dish. Serve immediately alongside warm damper for scooping.
Serving suggestions and tips: the lentils make a great base for adding crumbled feta, a handful of chopped parsley, or a drizzle of extra-virgin olive oil at the end. Leftovers keep well in the fridge for a couple of days and can be reheated gently on the stove. If you prefer dried lentils for a more textured result, soak and cook them separately and adjust the liquid in the pan accordingly.
This simple combination — quick bread and a robust, spiced lentil skillet — is a practical, comforting meal that showcases how pantry staples and a few fresh items can come together to create something delicious. Are the changing seasons inspiring your cooking too?