Wild swimming scoffs – recipe 1
Fuel your wild swimming adventures with the first of three recipes from nutritionist Kathy Findlay
So you’ve had a lovely day swimming and you’re feeling awesome and ready to do it all again tomorrow. What you need now is a filling dinner to restock your energy and prime your muscles for another enjoyable swim.
This recipe is oozing energy and protein and is so versatile, it can be made days in advance and wrapped up ready to either slice or enjoy cold with a large salad, or warmed in a frying pan over a camping stove or in a microwave to be enjoyed with veggies and new potatoes.
1 red onion, diced
2 cloves garlic, minced
1 medium carrot, finely diced
1/4tsp ground cumin
1/4tsp medium curry powder
1/4tsp cayenne chilli pepper
150g red lentils
900ml vegetable stock
1/2tsp dried oregano
1/2tsp dried thyme
100g rolled oats
3tbsp fresh parsley, roughly chopped
- Heat the oil in a saucepan, and cook the red onion, garlic and carrot over a medium heat for 5-10 minutes, until the onion is soft.
- Add the spices and cook, stirring constantly, for a further 1 to 2 minutes.
- Add the lentils and stock, and season well with black pepper and the dried herbs. Simmer for around 20 minutes, until the lentils are soft. Stir regularly.
- Add the fresh parsley, and stir in as many oats as you need to bring the mixture to the correct consistency. It should be moist, but sturdy enough to hold its shape solidly rather than filling the container.
- Lightly grease a baking dish or loaf tin, and spoon in the lentil mixture. Spread out until smooth.
- Bake at 200°C for 30-40 minutes, and then gently turn out onto a baking tray.
Kathy Findlay is an open water swimmer, nutritional therapist and advanced sports and exercise nutritional advisor providing personalised nutritional advice and plans to athletes. foodforsport.wix.com/nutrition
See Kathy’s Instagram account for more recipe ideas: food4sport_