Tag Archives: Lentils

Recipe of the Week – 25th June 2018 – Puy Lentil and Courgette Salad

I’m not going to take the credit for this one – this is the first post in five years that doesn’t feature one of my creations. This excellent dish was made my by long-suffering wife based upon a Slimming World recipe and was really tasty, and was definitely a case of giving credit where it was due. This recipe was light yet filling, very tasty, almost fat free and perfect for a warm Summer evening. Take away the egg and topping and it’s vegan too!

Serves 6

Ingredients

250g dried Puy lentils

2 large red onions, sliced

2 courgettes, sliced

6 tomatoes, halved

1 yellow pepper, deseeded then sliced

Low calorie olive oil cooking spray

2 tsp cumin seeds

1 small red chilli, deseeded and finely chopped

Small handful each of fresh mint and coriander, roughly chopped.

200g fresh spinach, rinsed and drained

6 free range eggs

100g quark

For the dressing;

2 tsp smoked paprika

Juice from 2 lemons

1 tsp chilli powder

Method

1. Preheat the oven to 150C.

2. On a large baking tray lined with baking parchment, place the tomatoes (cut side up), the onions, pepper slices and courgettes and spray them lightly with the oil. Sprinkle the cumin seeds over and slow roast for approximately one hour.

3. Meanwhile, place the lentils in a large saucepan, cover with water, bring to the boil then reduce to simmer for 25 minutes. Drain and allow to cool.

4. Mix the dressing ingredients together and season.

5. Add the roasted vegetables, spinach leaves, lentils, fresh herbs and dressing, and stir well.

6. Poach 6 eggs until just cooked and place one on each bowl.

7. Mix the chopped chilli with the quark and place a tablespoon of the mixture on each egg.

8. Serve immediately with fresh bread.

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Recipe of the Week – 25th December 2017 – Quick Christmas Vegan Roast!

If you’re stuck for an idea for a vegan main course to go with all the trimmings on Christmas Day, or just for Sunday lunch, here’s a recipe which is quick and easy and provides an alternative to the tried and tested (and somewhat over-used) nut roast recipes. As well as being suitable for people on nut, gluten or dairy-free diets, it’s very tasty, filling, and easy to make. What more do you need when the festive kitchen is chaotic and you just want some good food? Have a good Christmas everyone!

Serves 4

Ingredients

2 large aubergines, thinly sliced

500g red split lentils

6 tbs sunflower oil

1 large onion, finely sliced

1 clove of garlic, crushed

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp ground turmeric

1 x 400g tin of chopped tomatoes

800ml good quality stock from bouillon

Method

1. Place the aubergines slices in a large bowl, sprinkle generously with salt and leave for 30 minutes.

2. Preheat the oven to 200C.

3. Meanwhile, add the lentils, tomatoes, spices and stock to a large saucepan, bring to the boil then simmer for 15 minutes until the stock is absorbed.

4. In a smaller pan add 2 tbs of the oil and gently simmer the onions and garlic for 5 minutes. Set aside.

5. Rinse and drain the aubergine slices then batch fry in the remaining oil in a large frying pan, turning once until both sides are golden brown.

6. In a large greased loaf tin add a layer of the aubergine slices, then a layer of the onion mixture, followed by a layer of the lentils. Repeat until full then place in the oven for 20 minutes.

7. Take out of the tin, cut into thick slices and serve immediately.

Recipe of the Week – 13th March 2017 – Red Lentil Dhal with Garam Masala Aubergines


A good dhal can be just as warming and satisfying on a cold day as a mug of soup, and this recipe is no exception, with the added bonus of having my favourite vegetable in it – aubergines! These provide a great variety of texture as well as little explosions if taste when you find one. Also, this is very easy to make, so no excuses!

Serves 6

Ingredients

600g red split lentils, rinsed

4 tbs sunflower oil

1 large onion, sliced

4 cloves of garlic, crushed

2 large aubergines, cut into 2cm dice

3 tbs lemon juice

1 large bunch of fresh coriander, finely chopped

1 litre good quality vegetable stock from bouillon 

1 x 400ml can of coconut milk

2 tsp garam masala

1 tsp ground turmeric

3 tsp cumin seeds

2 tsp ground coriander

Salt and pepper to taste

Method

1. Put the aubergine cubes in a large bowl, sprinkle with salt and leave to soften for 20 minutes. Rinse well and drain.

2. Meanwhile, in a large saucepan, add the stock to the lentils and bring to the boil before simmering for 20 minutes.

3. In a large frying pan, gently dry fry the spices for 1 minute before adding the oil, garlic and onions. Reduce the heat and simmer covered for 10 minutes, stirring occasionally. Add the aubergines and the garam masala, stir to coat well then simmer, covered, for a further 10 minutes.

4. Add the aubergine mixture to the lentils, stir well, then add the coconut milk.

5. Simmer the mixture for a further 10 minutes. Take off the heat, add the lemon juice and coriander and serve immediately with rice or naan.

Recipe of the Week – 2nd November 2015 – Spicy Green Lentil Ragout

  
I very rarely experiment with French cuisine and recipes, often because there seems to be few inspiring veggie versions of traditional French recipes. This, however worked out really well, and resulted in a very filling and satisfying meal in itself, rather than just a side dish. It’s definitely a country I need to do more research on…

Serves 4

Ingredients

3 large red onions, finely chopped

4 tbs extra virgin olive oil

3 garlic cloves, crushed 

½ tsp turmeric

1 tsp ground cinnamon

The seeds from 6 cardamom pods, lightly crushed 

400g Puy lentils, rinsed

850 ml good quality vegetable stock from bouillon

1 x 400g tin of chopped tomatoes

a large handful of fresh coriander leaves, chopped

a large handful of fresh parsley leaves, chopped

Method

1. Add the oil to a large, heavy saucepan on a medium heat and add the onions and garlic and stir well. Gently cook for 10-15 minutes, stirring occasionally, until the onions are soft.

2. Stir in all the spices and gently fry for a further 2 minutes before adding the lentils, tomatoes and stock, before bringing to the boil. Reduce the heat and simmer for 15-20 minutes.

3. Season the mixture well and stir in the chopped herbs. 

4. Serve immediately with rice, bread or a side salad.

Recipe of the Week – 17th November 2014 – Crispy Red Lentil Bake

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This is something that I sort of made up last Sunday for a filling family lunch, having only a few nuts in the house and desperately wanting to make a nut roast, I opted for a lentil bake instead. I am not a big fan of the soft and squidgy loaves that you find in older veggie cookbooks, so I thought that a crunchier version would be worth a try. This is the result!

Serves 6

Ingredients

300g red lentils
200g green lentils
800ml good quality vegetable stock
2 tbs sunflower oil
1 large onion, finely chopped
2 cloves of garlic, minced
1 stick of celery, finely chopped
1 red pepper, deseeded and finely chopped
1 tsp ground cumin
1 tsp ground turmeric
1 tsp sweet smoked paprika
4 tbs plain flour
2 tsp Herbes de Provence
Freshly ground salt & pepper to season

Method

1. Preheat the oven to 190C.

2. Place the lentils in a saucepan with the stock and bring to the boil before simmering gently for 10 minutes. Drain thoroughly in a sieve and set aside.

3. Add the oil to a large frying pan and toss in the onion and garlic before adding the other vegetables. Simmer gently until soft.

4. Mix the vegetables, lentils, flour and herbs and spices together in a large bowl and season.

5. Pour the mixture into a greased casserole dish and bake for 45 minutes until brown and crispy.

6. Serve immediately with new potatoes and green vegetables.

Recipe of the Week – 30th June 2014 – Spelt and Courgette Savoury

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I thought I would do a bit of experimenting this week, mainly because there was a good selection of random kitchen ingredients available, which I wanted to use up! After consulting a number of cookbooks for inspiration I came up with this recipe, which is a bit of an amalgam of three recipes, tweaked to fit the ingredients I had to hand. I think this would also work well with the addition of dried fruit, such a sultanas or apricots, and will try this next time.

Serves 4

Ingredients

2 large onions, peeled and diced
2 cloves of garlic, finely chopped
3 tbs olive oil
2 sticks celery, finely diced
3 carrots, finely diced
1 red pepper, finely diced
3 courgettes chopped into large bite-sized pieces
1/2 tsp ground cumin
2 tsp garam masala
100g spelt, buckwheat or bulgur wheat
100g green lentils, rinsed
75g cashew nuts, roughly chopped
200ml vegetable stock made from bouillon
1 tbs tomato purée

Method

1. Place the onion, garlic and celery in a large saucepan with the oil and gently sauté for 5 minutes. Add the ground spices and simmer for a further minute.

2. Add all the remaining ingredients except the courgette chunks and simmer for 25 minutes until the spelt and lentils are soft but not mushy.

3. Add the courgettes, cover, and simmer for a further 5 minutes.

4. Season and serve at once in a serving dish, garnished with parsley.

Recipe of the Week – 12th May 2014 – Sweet Potato and Lentil Shepherd’s Pie

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This is my take on a recipe my wife Sue made for me from the Slimming World site – I have made it a little bit less healthy by adding more cheese and a bit more oil, but it’s still very tasty! The picture above shows the veggie one and the vegan one I made for the cafe last week – both went very quickly and I didn’t get any for my tea!

Serves 4 to 6

Ingredients

For the Filling
200g uncooked red split lentils, rinsed
4 tbs olive oil
1 onion, finely chopped
2 cloves of garlic, crushed
2 large carrots, finely chopped
1 courgette finely chopped
150g frozen peas
1 tsp Herbes de Provence
2 bay leaves
1 tsp sweet smoked paprika
1 tbs balsamic vinegar
700ml vegetable stock from bouillon
400ml Passata or finely chopped plum tomatoes
salt and black pepper to season

For the Topping
2 large sweet potatoes, peeled and chopped
1 tbs soya spread (or butter)
50ml soya milk (or milk)
120g of cheddar cheese (omit for vegan)

Method

1. In a large frying pan add the olive oil and add the onions and garlic and cook until softened.

2. Add the carrots, courgette and Herbes de Provence and cook for a further 5 minutes.

3. Stir in the lentils, passata and paprika to evenly coat before pouring in the stock and add a splash of balsamic vinegar and the bay leaves, then bring to a boil and cover and simmer for 1 hour, stirring regularly to prevent sticking. When cooked, add the peas.

4. Preheat the oven to 200C.

5. Add the chopped sweet potato to a pot of boiling hot water and simmer till softened (approx 15 minutes). Then drain, add the milk and butter (or soya spread), mash, season and set aside.

6. Pour the shepherd’s pie mixture in a large oven proof dish and spread over the mashed sweet potato and sprinkle with your grated cheese.

7. Bake in the oven for about 30 mins, until cheese is melted and golden.

8. Serve with a fresh salad or vegetables.