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Posts Tagged ‘Lentils’

Curried Red Lentil Soup…

This is one of my favourite staples, and I’ve fed it to many a non-veggie who have all enjoyed it. Don’t be put off by the long list of ingredients, it’s mainly spices – and if you’re a compulsive grocery shopper like me, you’ll probably have them all in your rack! If not, just stick with whatever you have (most important are the Curry Spice, Cinnamon, Cumin & Tumeric) but no matter how tempting, don’t leave out the Tamari & Maple Syrup at the end – this soup isn’t the same without them…

Adapted from recipe in You Won’t Believe It’s Vegan!: 200 Recipes for Simple and Delicious Animal-Free Cuisine

Ingredients: (4 servings)

Oil

1 medium Red Onion, diced

1 clove of Garlic, minced

2-3 stalks Celery, medium dice

1 medium Carrot, medium dice

1/2 Sweet Potato, small dice (1/4 Butternut works well too…)

1 tsp. Mustard Seeds

1/2 Tblsp. Curry Powder

1/4 tsp. Cinnamon, ground

1/2 tsp. ground Cumin

1 tsp. ground Ginger

1/4 tsp. ground Coriander

1/2 Tblsp. fresh Ginger, minced

1 small, Red Chile, minced (take half seeds out)

1/4 tsp. Tumeric

1 cup dry, Red Lentils

5 cups Water

handful Swiss Chard/Spinach, chopped

2 Tblsp. Maple Syrup

3-4 Tblsp. Tamari/Soy Sauce

Salt

Pepper

Fresh Parlsely, minced

Fresh Coriander, minced

 

Method:

– In a medium sized pot, over medium heat, sauté Onions, Garlic, Celery, Carrots, and Sweet Potato in Oil of choice for 3 minutes. Add the spices & sauté with the vegetables.

– Add the Lentils and stir to mix, then add Water and cook uncovered, for about 30 mins over medium heat. Stir frequently to prevent sticking, and cook until Lentils are soft. Add Swiss Chard and cook a few more minutes, until wilted.

– Season the soup with Maple Syrup, Tamari, Salt & Pepper, and sprinkle with fresh Parsley & Coriander to serve.

*Can also be pureed smooth if you prefer…You may want to double this recipe if making for 4 people, as you will definately be wanting seconds!

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Summer is here, which means ridiculously hot & humid weather in HK and a craving for Salads…These Lentils are like gold to me – for some reason they are incredibly hard to come buy, but seriously worth the effort to hunt for as they are delicious! They have a wonderfully distinct flavour, almost tea-like, and they retain their shape so they’re great for Salads. My local supermarket has stopped stocking them, so I was delighted to find them in another organic shop out of town – but it was their last bag, and they won’t have again until sometime in August. I’ve used half the bag already, so I better go easy on them! No more sharing with the meat-eating boyfriend…

Ingredients:

half Red Onion, diced

1 clove Garlic, minced

1 large Carrot, diced

1 medium Beetroot, diced

1 tsp. dried Herbes de Provence (or Thyme/Tarragon/Oregano)

Olive Oil

squeeze of Lemon Juice

1 cup French Puy Lentils (or other Green Lentils)

2 cups Water

1/4 Cucumber, diced

1/2 Yellow Bellpepper, diced

2 Tblsp. Parsely, chopped

Dressing:

1 1/2 Tblsp. White Wine Vinegar

1 tsp. Mustard

3 Tblsp. Olive Oil

1/2 tsp. dried Tarragon

Baby Spinach

 

Method:

Set oven to 200C/400F, and line a baking tray with foil. Mix together Onion, Garlic, Carrot, Beetroot, Herbs, Lemon Juice & Olive Oil and arrange on tray. Bake for 20-30mins. or until Beetroot & Carrot cooked through. Remove and allow to cool.

– Meanwhile, bring water to a boil and add Lentils. Cook around 30 mins, until al dente. Rinse with cold water and drain.

– Add Roast Veggies, Cucumber, Yellow Pepper & Lentils to a large bowl. Combine Dressing ingredients in a jar and shake to combine. Pour over Salad, and fold in chopped Parsley.

– Serve on a bed of fresh, baby Spinach*

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My boyfriend’s sister and I share the same name – this is the dish she served me a few nights ago…I was so impressed by this yummy meal by a non-vegan that I had to ask her for the recipe, but Becca confessed to being an impulsive cook who doesn’t really measure anything so I had to take home the left-overs and dissect the ingredients one by one. After much questioning, examining & tasting, here is my replica of her Tagine! The only thing we can’t agree on is whether to use Figs or Dates (Becca insists she used Figs, where as I’m sure they were Dates), so decide for yourself – but don’t leave out the dried fruit as it is the Secret Ingredient in this dish, adding delicate sweetness. You will be pleasantly surprised at how there is so much flavour in one mouthful, without the use of even one dried herb or spice…

Ingredients:

1/2 Onion, sliced

2 cloves Garlic, minced

1 Tblsp. Ginger, minced

1 small Red Chilli, chopped

1 Eggplant, halved & sliced

1 large Carrot, halved & sliced

2 cups Cherry Tomatoes, halved

4-5 dried, pitted Dates/Figs/Apricots

1x tin of Lentils (or dry Red/Green Lentils, but add earlier & with more water)

1/2 Tblsp. Soy Sauce

1 – 2 cups Baby Spinach, torn

handful of chopped, fresh Mint

boiled Water, as needed (about 3 cups)

 

Method:

– In a large frying pan/sauce pan, sauté Onions in oil until beginning to brown. Add Garlic & Ginger, and sauté another 30 sec. then add Chilli, Eggplant & Carrots and keep cooking on medium heat until they begin to soften and brown.

– Add in Tomatoes & Dates/Figs, and cover with Water. Boil on med-high heat for about 10 mins, then lower heat to a simmer, adding more water if needed, and partially cover with a lid. You will need to keep adding water while it cooks, to prevent vegetables from sticking. Allow to simmer for  atleast 2 hours, until vegetables have cooked through, dried fruit has almost disintergrated, and sauce has reduced.

– Add in tinned Lentils about 20 mins. before serving, again increasing water if needed. Add Spinach & Soy Sauce about 10 mins. before the end of cooking time, stirring to combine.

– Fold in Mint and allow flavours to blend for about 10 mins., before serving with cous cous/farro.

*If you are using the bulbous, dark purple Eggplant (and not the long, thin, light purple one), then you will need to salt the pieces and leave them in a colander to sweat for atleast 20 mins, before rinsing, drying & cooking. This takes away its bitter flavour.

 

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Three Lentil Dal…

 

I just love the earthy flavour and texture of Lentils, they’re the ultimate comfort food. You can add them to just about anything – Salads, Dips, Wraps, Stews…But they are especially wonderful in a Dal! I have to have one atleast once a week, or i get withdrawal symptoms. This is another out of 1,000 Vegan Recipes – it’s a bit time consuming, as you need to soak the lentils before-hand and then still cook them for about an hour, but once you take your first mouthful you’ll know it was worth every minute!

Ingredients: (4-6 servings)

1/2 cup Green Lentils, rinsed and drained

1/2 cup Brown Lentils, rinsed and drained (I used Yellow-Split Peas)

3 cups Water

Salt

1/2 cup Red Lentils, rinsed and drained

2 Tblsp. Oil (I used Coconut…)

1 medium Onion, minced

2 Garlic Cloves, minced

2 tsp. grated fresh Ginger

1 Tblsp. Curry Powder

1/2 tsp. Ground Cumin

1/2 tsp. Ground Coriander

1/4 tsp. Ground Cayenne

1 (14.5 oz) can Crushed Tomatoes (I used Fire-roasted…)

Chopped Coriander

 

 

Method:

Soak Green Lentils and Brown Lentils in separate bowls of hot water for 45mins. Drain Green Lentils and place in large saucepan with water. Bring to boil, then reduce heat to low and simmer 10 mins.

– Drain Brown Lentils and add to Green Lentils with Salt to taste. Simmer, partially covered, for 20 mins. stirring occasionally. Add Red Lentils and simmer uncovered for 20-25 mins longer, or until sauce thickens and lentils are very soft.

– Heat oil in a pan over medium heat. Add onion and cover, cook until softened, about 10 mins. Add Garlic and Ginger and cook until fragrant, about 30 sec.

– Add Spices and Tomatoes, stirring constantly for about 1 min. Add Tomato mixture to cooked Lentils and mix well. Cook another 10 mins. until flavours blended. Adjust seasonings if necessary. Garnish with Coriander and serve.

*Delicious with a dollop of Sour ‘Cream’ swirled in…

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