Tag Archives: Lentils

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.

Advertisements

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

IMG_1098.JPG
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

20140629-095442-35682661.jpg
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

20140511-084244.jpg
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.

Recipe of the Week – 12th January 2014 – Aubergine and Lentil Curry with Toasted Paneer

20140112-200513.jpg
This is a great simple curry which is both satisfying and filling, and perfect for the cold winter evenings we are getting here at the moment. I found that the addition of lightly spiced paneer on the top works really well in providing a bit of variety in both taste and texture.

Serves 4

Ingredients

2 large aubergines, diced
4 medium, or 3 large, onions peeled and finely sliced
1 large medium strength green chilli, deseeded and finely chopped
2 cloves of garlic, crushed
2 cm piece of ginger, peeled and crushed
4 tbs sunflower oil
300g red split lentils
2 large tomatoes, diced
1 tsp ground cumin
1 tsp ground turmeric
1 tsp ground coriander
1/2 tsp ground fenugreek
1 small bunch fresh coriander, roughly chopped
1 x 200g pack paneer, diced
1 tbs garam masala

Method

1. In a large saucepan gently sauté the onion slices for 5 minutes until soft but not browned. Add the ginger, chilli and garlic and sauté for a further 5 minutes. Add the cumin, turmeric, fenugreek and ground coriander and fry for two further minutes.

2. Add the tomatoes and aubergines and continue frying for a further 5 minutes.

3. Add the lentils and approximately 250ml water. Cover and gently simmer for 20 minutes.

4. Meanwhile, add 1 tbs of sunflower oil to a small frying pan and add the paneer cubes. Sprinkle the garam masala over and toss to coat. Fry gently for 5 minutes, turning regularly to ensure the cubes are evenly browned.

5. When cooked, add the chopped coriander to the curry and serve with the paneer cubes on top and naan or rice to the side.

Recipe of the Week – 23rd December 2013 – Shepherd’s Pie

20131222-105018.jpg

This is a great take on the traditional Shepherd’s Pie recipe, using lentils as it’s base. I modified this from a fat-free version, which although tasty was a bit too worthy for me, so a little bit of oil and lots of cheese have been added!

Serves 6

Ingredients

300g uncooked red split lentils, rinsed
1 medium onion, finely chopped
3 tbs olive oil
500g potatoes, peeled and diced
2 cloves of garlic, crushed
2 carrots, finely chopped
1 courgette finely chopped
1 x 400g tin of chopped tomatoes
1 x 400g tin of cooked kidney bean, drained
150g frozen peas
1 bay leaf
700ml good quality vegetable stock from boullion
1 tsp dried thyme
1 tsp paprika
50g mature cheddar cheese, grated
50ml milk
20g butter
salt and pepper to season

Method

1. Add the olive oil to a large frying pan and gently sauté the onion and garlic for approximately 5 minutes, until soft.

2. Add the carrots, courgette and thyme and cook for a further 5 minutes then add the lentils, tomatoes and paprika.

3. Pour in the stock and bay leaf and simmer gently for 20 minutes then add the peas and kidney beans.

4. Meanwhile, make the mashed potato by boiling the potatoes for 15 minutes then mash with the butter and milk. Season to taste. (Use soya milk and spread for the vegan option)

5. Pour the cooked lentil mixture in a large casserole dish, top with the potato and sprinkle generously with the cheese. Put under the grill for 5 minutes to brown. (Omit the cheese for the vegan option)

6. Serve warm with bread and a green salad.