Midweek Meals: Five easy dinners to cook this week ready in less than 30 minutes 

With back-to-school on the horizon, here are five family dinners you can whip up with minimal effort

Even the fussiest eater will find a recipe they like here.

Red lentil dhal

recipe by:Michelle Darmody

This creamy, flavourful vegetarian dhal is the perfect dish to warm you up on a cold day, filled with a gentle spice and enjoyed with rice

Servings

4

Preparation Time

 5 mins

Cooking Time

 15 mins

Total Time

 20 mins

Course

 Main

Cuisine

 Indian

Ingredients

• rice, for four

• 400g red lentils

• 2 tsp ground turmeric

• generous knob of butter

• dash of rapeseed oil

• 1 small onion, finely chopped

• 4 garlic cloves, finely chopped

• 1 red chilli, finely sliced

• thumb size piece of ginger, grated

• 2 ripe tomatoes, finely chopped

• 2 tsp cumin seeds, toasted

• 1 tsp ground coriander

• handful of coriander, chopped

Method

1. Put the rice on to boil and drain when cooking.

2. Cover the lentils with water in a saucepan and bring to the boil. Reduce to a simmer and stir in the turmeric and butter.

3. Allow to bubble away gently until the lentils have softened. Add more water if needed.

4. Heat the oil in a frying pan and gently sauté the onion, once it has turned translucent add the garlic, chillies, grated ginger and the tomatoes.

5. After five minutes of cooking on a very low heat stir in the cumin and coriander. Set aside until the lentils are cooked.

6. Stir the lentils to check their consistency, they should be like a thick soup, add a little more water if necessary. Stir in the contents from the pan and season to taste.

7. Serve the dhal with the rice and some coriander sprinkled on top.

 

Chicken stir fry

recipe by:Derval O'Rourke

This speedy sweet chilli stir fry is the perfect way to use up tired, leftover vegetables

Servings

4

Preparation Time

 10 mins

Cooking Time

 15 mins

Total Time

 25 mins

Course

 Main

Ingredients

• 2 tbsp sweet chilli sauce

• 500g chicken breast, sliced into strips

• salt

• pepper

• 3 tbsp sunflower oil

• ½ red pepper, roughly chopped

• ½ yellow pepper, roughly chopped

• ½ green pepper, roughly chopped

• 3 medium carrots, finely chopped

• 150g broccoli, cut into florets

• 1 bunch of spring onions, roughly chopped

• 1 tbsp fresh ginger, grated

• 1 garlic clove, crushed

• For the sauce:

• 2 tbsp sweet chilli sauce

• 2 tbsp dark soy sauce

• 1 tbsp cornflour

• 200ml chicken stock

Method

1. To a small bowl, add 2 tbsp sweet chilli sauce along with the chicken strips and season well. In a large frying pan or wok, heat 1 tbsp of the oil then add the chicken and fry over a high heat until golden brown and just cooked through. Transfer to a plate.

2. To make the sauce, add the sweet chilli sauce, soy sauce, and cornflour to a small bowl and stir until smooth.

3. Blend in the stock and season well. Heat the remaining oil in the frying pan or wok. Add the vegetables and stir fry for three to four minutes.

4. Add the ginger, garlic and spring onions and stir fry for 3-4 minutes until just cooked. Add the chicken and sauce and toss together for two minutes.

5. Serve with rice or noodles and enjoy.