Love those Lentils and Dahl

Black Lentils with Caramelized Onions

Boil in a large pot of water until cooked to your preference

2 cups black lentils

Meanwhile, saute over low heat until soft and golden brown:

1 tbsp olive oil

3 cups thinly sliced onions

When the lentils are cooked, drain them and return them to the pot. Stir in, along with the cooked onions:

1 can diced tomatoes

1 tbsp brown sugar

1 tbsp balsamic vinegar

1 tsp salt

Pepper to taste

Serve with Nahn bread and a dollop of yoghurt.

Kaali Daal (black lentils) – Daal Makkhani

Ingredients:

1 cup split urad daal (black lentils)
2 large onions sliced thin
2 green chillies slit
Salt to taste
A pinchof asafetida
2 large tomatoes chopped into cubes
2″ piece of ginger jullienned
1 tbsp garlic minced
2 tsps coriander powder
1 tsp cumin powder
1/2 tsp red chilli powder
1/2 cup thickened/ double/ heavy cream, whisked
2 tbsps vegetable/ canola/ sunflower cooking oil
2 tbsps ghee
1 tsp cumin seeds
Boil the lentils with 3 cups of water, 1 sliced onion, green chillies, asafetida and salt to taste till they are very tender.
In a separate pan, heat the oil and fry the other onion till soft. Add the ginger and garlic and fry for a minute.
Add the tomatoes, coriander, cumin and red chilli powders and fry for another 5 minutes.
Add the boiled lentils and enough water to make a thick gravy-like consistency and mix well. Simmer for 10 minutes. Pour in the whisked cream and mix well. Turn off the fire. In another small pan, heat the ghee2 and when hot add the cumin seeds and cook till they stop spluttering.

Pour this into the lentils (it will all sizzle) and mix well.

Mt Byron Black Lentil and Speck Crostini

1 small red onion, diced finely

50 grams speck, cut into lardons

½ cup black lentils, rinsed

chicken stock (or vegetable)

sea salt and finely ground white pepper

toasted slices of baguette, for crostini

Sauté the speck until golden before adding the onion, reduce the heat and cook slowly until the onion has softened. Add the lentils, stir to mix through before adding enough stock to just cover the mixture. Simmer until the lentils have softened – you’ll find that you’ll need to top up the stock a couple times. Taste and season with sea salt and white pepper if desired.

Generously top the crostini with lentil mixture. These are best served hot or warm.

Salad of Lentilles du Puy About 6 servings

Lentil Salad

1¼ cup (250 gr) French green lentilles du Puy 1 bay leaf a few springs of fresh thyme salt 1 carrot, peeled and finely diced 1 medium onion, peeled and finely diced 1 bulb of fennel (optional), finely diced freshly-ground pepper

For the vinaigrette:

1 tablespoon red wine or sherry vinegar 1/4 cup (60 ml) extra-virgin olive oil 1/8 teaspoon Dijon mustard 1 small shallot, peeled and minced

Transfer the lentils to a large saucepan then cover with a copious amount of water, which should cover the lentils by at least 3-4 inches. Add the bay leaf and thyme.Bring to a boil, then reduce heat, add a bit of salt, and simmer for 20-25 minutes, until the lentils are just tender, adding more water if necessary. Be sure not to overcook them.While the lentils are cooking, heat a few spoonfuls of olive oil in a skillet and add the carrots, onions, and fennel (if using). Sprinkle with salt and pepper, and cook, stirring frequently until tender. Set aside.In a large bowl, mix together the ingredients for the vinaigrette.When the lentils are done, drain them well, then toss them in the vinaigrette with the cooked vegetables. Stir a few times to release the steam. Taste, and season with more salt, pepper, and olive oil if desired. Remove bay leave and thyme sprigs.

Serve warm or at room temperature.

Cooked lentils will keep in the refrigerator for 2-3 days. They can be reheated in a pan on the stovetop or in a microwave.

Some other ideas:Dress the lentils with less vinaigrette and omit the mustard. When the lentils are cool, dress them right before serving with a very, very good-quality walnut or hazelnut oil and a handful of toasted nuts.Once cool, add a big handful of chopped flat-leaf parsley and more fresh thyme or savory.Add other root vegetables, like celery root or parsnips. Oven roast cubes of them in olive oil with salt and pepper until browned, then add them with the vinaigrette. Add morsels of cooked, smoky bacon.Stir a spoonful of duck fat into the warm lentils.

Crumble coarse chunks of fresh goat cheese into the room temperature lightly-dressed lentils. This is particularly good drizzled with walnut or hazelnut oil.

Spicy Lentil Soup

Serves 4

1 eggplant, cubed Salt Oil 1 onion, finely chopped 1 tsp brown mustard seeds 2 tsp ground cumin 1 tsp garam masala 1/4 tsp cayenne pepper 2 large carrots, diced 1 celery stick, diced 400g can crushed tomatoes 3/4 cup Australian French green lentils 4 cups chicken stock 3/4 cup fresh coriander leaves, chopped Freshly ground black pepper  Natural yoghurt to serve

Place eggplant cubes in a colander, sprinkle with salt and leave for 20 minutes. Rinse well and dry using paper towel.
Saute onion in oil until golden. Add eggplant and stir until softened.
Add spices and stir for a minute. Add the carrot and celery and stir for 1 minute.
Add tomatoes, lentils and stock and bring to the boil. Reduce the heat and simmer for 10 minutes.
Stir through coriander then serve with a dollop of yoghurt and a sprinkle of pepper.

French lentil & lamb salad

1 1/4 cups (250g) French green lentils 1 onion, diced 2 cloves garlic, finely chopped 1 carrot, diced 1 red capsicum, diced 2 tbs extra virgin olive oil 2 tbs red wine vinegar 1/2 cup fresh parsley, finely chopped freshly ground salt and black pepper  Lamb fillet, grilled and sliced

Place lentils in a saucepan and cover with plenty of water. Bring to the boil, remove from the heat and stand for about 5 minutes or until lentils are just chewable or “al dente”. Drain and rinse under cold running water.
Saute onion, garlic, carrot and capsicum. Stir this into the lentils along with parsley, oil, vinegar then arrange lamb slices on top and season.
Serve as either a warm or cold salad.

Spicy lentil salad

Serves 6-8 1 1/4 cups (250g) Australian French green lentils  1 small red onion, finely chopped 1 fresh chilli, seeded and finely chopped  1 red capsicum, seeded and finely chopped grated rind and juice from 1 lemon 1/4 cup olive oil 1/4 cup sweet chilli sauce 2 cloves garlic, chopped 2 tbs fresh coriander, chopped 2 tbs sesame oil  2 tbs toasted sesame seedsPpinch salt

Place lentils in a saucepan and cover with plenty of water. Bring to the boil, remove from heat and stand for about 5 minutes or until lentils are just chewable (do not overcook otherwise you will not get a nice crisp salad). Drain and rinse under cold running water.
Add remaining ingredients and combine. Cool and serve.

Beef fillet with french lentils & red wine sauce

A great easy meal to impress family and friends

Serves 4

Beef fillet, cut into steaks  Mashed potato (for 4)

Lentils 1 tbs olive oil 1 onion, sliced 2 mushrooms, chopped finely  1 clove garlic, crushed 1/2 cup (100 g) Australian French Green lentils  1/3 cup red wine 3/4 cup vegetable stock 1 tbs finely chopped fresh parsley

Red wine sauce 2/3 cup red wine 2 tbs tomato paste 1 1/2 cups vegetable stock 1 tbs soft brown sugar

Lentils: Heat oil in pan and cook the onion until soft. Add the garlic and mushroom and stir for 1 min. Stir in the lentils, wine and stock and bring to the boil. Reduce the heat and simmer for 5-10 mins, stirring occasionally, until reduced. If the mixture is too wet, remove the lid and boil until slightly thick. Stir in the parsley and keep warm.
Red wine sauce: Heat red wine in a pan, then add combined tomato paste, stock and sugar and bring to the boil. Cook for about 10 mins, or until reduced and thickened.
Make mashed potato and grill steaks.
Serve steak on top of mashed potato, spoon lentil mixture on top of the steak then drizzle with red wine sauce.

Chicken breast on a bed of french lentils

Serves 4

Olive oil 4 chicken breasts, skin on 1/2 cup AUSTRALIAN french green lentils 1 red capsicum, roasted, de–seeded and sliced into thin strips 2 kipfler potatoes, steamed and cut into cm thick slices 2 cups spinach leaves, washed Chicken stock 3 tbs verde sauce (recipe below)

Heat pan with a little olive oil and place seasoned chicken breast skin side down. When golden, place in a preheated oven at 180°C skin side up. Cook until just pink in the centre and rest in a warm place.
Meanwhile heat pan with a little olive oil, add spinach, lentils, kipfler potato slices and capsicum and toss until spinach has wilted. Season well with cracked black pepper and sea salt. Add a little chicken stock and verde sauce and allow to reduce.
Serve lentil mixture on plates with chicken breast on top.

Verde sauce  1 cup fresh basil leaves 1 tbs red wine vinegar 1 cup flatleaf parsley 1 tbs olive oil  1 garlic clove 1 tsp Dijon mustard 1 anchovy fillet, drained and rinsed salt & pepper

Blend all ingredients, except olive oil to form a paste. Add olive oil gradually to form a thick emulsion.

Lamb shanks with french green lentils

1/3 cup olive oil 4 french trimmed lamb shanks 1 onion, thinly sliced 1 garlic clove, crushed  1 red capsicum, sliced  400g can crushed tomatoes  1 cup white wine 1 bay leaf 1 cinnamon stick 1 1/2 cups french green lentils Mashed potato to serve 2 spring onions, sliced  1 tsp ground coriander  1 tsp ground cumin 1 tbs fresh parsley, finely chopped

Preheat oven to 200°C. Heat half the oil in a frypan and brown shanks each side. Remove from pan into casserole dish. Add onion, garlic and capsicum to pan and saute until golden. Stir in the tomato, wine, bay leaf and cinnamon stick then pour over lamb shanks. Cook for 1 hour, then uncover and cook for a further 30 minutes, or until the shanks are tender and the meat is just falling off the bone. Keep warm.
Meanwhile, place the lentils in boiling water and cook for 5 minutes. Drain.
Make mashed potato.
Heat remaining oil in frypan, add spring onion, spices and cook over medium heat for 3 mins. Stir in the lentils and parsley and cook until warmed through.
To serve, spoon lentil mixture over a mound of mashed potato on each plate. Stand the shanks upright on top and drizzle with cooking liquid and vegetables from casserole dish.

Persian red lentil tabouli

130g burghul 1 1/4 cups (250g) Australian Persian Red lentils  1 cup coriander, finely chopped 1/ 2 cup parsley, finely chopped 1 red onion, finely chopped 3 large Roma tomatoes, seeded and finely chopped  1/3 cup extra virgin olive oil 1/3 cup lemon juice 1/4 tsp chili powder Freshly ground salt and black pepper

Cover burghul with cold water and leave for 30 minutes. Drain through a fine sieve and spread to dry on paper towel.
Add lentils to boiling water and simmer for 10 minutes. Drain and cool.
Combine soaked burghul, lentils, coriander, parsley, onion and tomato.
Whisk oil, lemon juice, chili powder, salt and pepper together then mix through the tabouli salad.

Refrigerate then serve.

Rocket & Green lentil soup

Serves 6

2 tsp oil 1 onion, chopped 2 leeks, chopped 2 cloves garlic, crushed 1 1 /2 cups Australian Green lentils  6 cups vegetable stock  12 rocket leaves 1 tbs lemon juice 1/2 cup natural yoghurt

Saute onion, leeks and garlic in oil and stir until onions are golden.
Stir in lentils and stock and bring to the boil. Reduce heat and simmer for 15 minutes. Add rocket and lemon juice and simmer for 5 minutes. Remove pan from heat and set aside to cool slightly.
Puree then return soup to saucepan, bring to the boil and simmer over a medium heat for a few minutes until soup is hot.
Stir in yoghurt and serve.

Moroccan style lentil soup

Serves 4

2 tbs olive oil  1 onion, diced  1 leek, sliced 1 clove garlic, crushed 2 carrots, diced 1 tsp turmeric 1 cup AUSTRALIAN Green lentils 4 cups chicken stock 2 tbs fresh coriander, chopped Freshly ground black pepper Natural yoghurt to serve

Saute onion, leek, garlic and carrot in oil until onion is golden. Add turmeric and lentils and stir for a minute.
Add stock, bring to the boil, then simmer for 15 mins.
Stir through coriander then serve with a dollop of yoghurt and a sprinkle of pepper.

Lentil Nicoise salad

2 cups Australian Green lentils 3 sticks celery, diced 1 capsicum, sliced 2 hard boiled eggs, quartered  425g can tuna in oil, drained

Dressing 1 cup mayonnaise 1/2 cup white vinegar  1 tbs lemon juice Ground black pepper

Add lentils to boiling water then simmer for 20 mins, drain.
Add celery, capsicum, eggs and tuna to lentils.
Pour on dressing and mix well.
Chill then serve.

Green lentil & prawn chilli balls

1/2 cup Australian green lentils  2 tbs onion, finely chopped  2 green chillis, finely chopped 1 tsp fresh ginger, grated 1 tbs fresh coriander, finely chopped 12 shelled green prawns Canola oil for frying

Add lentils to boiling water, simmer for 20 minutes then drain.
Add all ingredients to a food processor and blend.
Shape mixture into balls.
Deep fry in hot oil until crisp.

Lentil “sausage” rolls

1 cup Australian green lentils 1 leek, white part only, sliced finely  2-3 garlic cloves, chopped 2-3 tsp freshly grated ginger 1-2 tsp curry powder 1 egg 1 cup fresh breadcrumbs 1/2 bunch fresh coriander, chopped  Puff pastry sheets 1 beaten egg

Cook lentils in plenty of boiling water for 20 minutes then drain. Roughly puree in food processor.
Saute leek until golden then add garlic and ginger and stir for a few minutes.
Add curry powder and stir through.
Combine lentils, leek mixture, egg, breadcrumbs and coriander in a large bowl.
Cut pastry sheets into small squares and brush edge with beaten egg.
Put a little of the lentil mixture in the center and fold the pastry over. Seal and trim the edge.
Brush top with beaten egg and bake on a greased tray for 20 minutes at 230°C.

Leek & lentil pasta

Serves 4-6

2 cups (400g) Australian green lentils 1 tbs oil 2 leeks, chopped 1 large onion, chopped 1 carrot, chopped 25 g butter 2 tbs flour 3 cups chicken stock 4 tbs vinegar  1 tbs sugar 1 tbs Dijon mustard 3 sprigs rosemary 2 bay leaves 100g green beans, blanched 150g pitted prunes, sliced 2 cups pasta (spiral or penne), cooked

Bring lentils to the boil in plenty of water. Cook for 15-20 mins until just soft then drain. Saute leeks, onion and carrot in oil until soft. Put aside. Melt butter, add flour and stir until golden. Add stock, vinegar, sugar, mustard, rosemary and bay leaves. Stir and cook gently for 15 mins. Add leek mixture, lentils, beans and prunes and cook gently for 10 mins. Serve over hot pasta.

Lentil & vegetable curry

1 tbs oil 1 onion, chopped 2 tbs curry powder 2 tbs coconut milk powder  1/2 cup warm water 4 cups vegetable stock 1 cup AUSTRALIAN green lentils 1 medium carrot, chopped  500g cauliflower, chopped  400g green beans 2 tbs fresh basil leaves, chopped Low-fat yoghurt and ground cumin to serve

Saute onion and curry powder in oil until onion is soft.
Add blended coconut milk powder and water, then add stock and lentils. Simmer for 10 minutes.
Add carrot and cauliflower and simmer for 10 minutes.
Stir in beans and simmer for 5 minutes.

Stir basil through. Serve and top with a dollop of yoghurt and a sprinkle of cumin.

Lentil burgers

Cook lentils in plenty of boiling water for 20 minutes then drain. Roughly puree in food processor.
Saute leek until golden then add garlic and ginger and stir for a few minutes.
Add curry powder and stir through.
Combine lentils, leek mixture, egg, breadcrumbs and coriander in a large bowl.
Form individual burgers from mixture and fry in pan or on BBQ.

Mexican lentil wraps

Serves 6

1/2 cup Australian Red lentils 2 cups rice 1 onion, diced 250g minced beef 450g tin refried beans 420g tin Mexican chilli beans 400g tin crushed tomatoes 350g jar salsa (either mild, medium or hot according to taste) 12 tortillas  cheese, grated tomato, diced lettuce, shredded

Add lentils to boiling water add cook for 5 minutes. Drain.
Cook rice.
Brown onion in a little oil, then add minced beef and brown on medium heat.
Turn heat down and stir through lentils, beans, tomatoes and salsa until heated through.
Mix rice through.
Spoon onto warm tortillas, topped with grated cheese, diced tomato and lettuce then wrap.

Lentil chocolate cake with berry coulis

Lentils give our famous cake a wonderful moist texture 1 cup vegetable oil 2 cups sugar 1 tbs vanilla essence 4 eggs 2 cups Green lentils, pureed (1 cup Green lentils boiled for 20 mins in boiling water, drained, pureed then let cool) 2 cups plain flour 1 /3 cup cocoa 1 tsp baking powder Berry, Coulis 250g strawberries or berries of choice  1/2 cup caster sugar juice of 1 lemon Icing sugar and cream to serve

Blend oil, sugar and vanilla in a large bowl. Add eggs and lentil puree, mix well.
Add sifted flour, cocoa and baking powder and mix until well combined.
Put mixture into a well greased 23cm round cake tin and bake in 180°C oven for 20 — 25 minutes.
Puree berries then heat and blend berries, sugar and lemon juice in a saucepan until sugar dissolved.
Serve wedge of cake dusted with sieved icing sugar, with a drizzle of coulis and dollop of cream.

Tip: This cake freezes really well.

Lentil & pecan nut cheesecake

Serves 12

PASTRY 1 1/4 cups plain flour  1/2 tsp salt 90g butter or margarine 2 tbs caster sugar 1 egg yolk 3 tbs iced water

FILLING 1/2 cup (100g) Australian green lentils  500g cream cheese 1/4 cup brown sugar 1/2 cup caster sugar 3 eggs 1 tsp vanilla 1 tsp cinnamon 1/4 tsp each nutmeg and allspice  1/2 cup milk 1/2 cup pecans, roasted and chopped ICING 250g low-fat cream cheese 2 tbs icing sugar 1 1/2 tsp orange liqueur  1/2 tsp grated orange rind

Pastry: Mix flour and salt then rub butter or margarine through flour between fingers until mixture is like coarse meal. In another bowl, combine egg yolk and iced water. Add to flour mixture; stir briefly to get an even dough. Roll into a ball, wrap in plastic wrap and chill for 1 hour. Roll out dough and press into pie dish.
Place lentils in boiling water for 20 minutes. Drain and puree.
Beat cream cheese and sugars until smooth.
Add eggs one at a time; beat until just blended then add remaining ingredients and mix thoroughly.
Pour mixture into pastry–lined dish.
Bake for 45 minutes in oven at 180°C, until centre is just set.
Beat all icing ingredients together then set aside.
Remove cake from oven and run a knife around the edge to loosen from dish. Cool to room temperature and cover with icing mixture.

Lentil carrot cake

2 eggs 1 cup castor sugar  3/4 cup peanut oil 1 tsp vanilla essence  1 tsp cinnamon  1/4 tsp salt 1 1/2 cups self raising flour, sifted 1/2 cup Marsala 1/2 cup grated carrot 3/4 cup walnuts, chopped 3/4 cup Australian Red lentils Icing sugar, sifted

Add lentils to boiling water and cook for 10 minutes, drain then puree.
Beat eggs, sugar and oil then add vanilla, cinnamon and salt and mix through.
Stir in flour a bit at a time and combine well.
Stir through marsala, carrot, walnuts and lentil puree.
Put mixture in greased 23cm cake tin and bake for 40-45 mins at 180°C.

Immediately dust with icing sugar and serve.

Roasted carrot & red lentil dip

A simple, delicious and healthy dip for any occasion

500g carrots, trimmed and halved end-to-end Olive oil 1/2 cup Australian Red lentils 1/2 small chilli, seeds removed 1 tsp cumin 1/2 tsp smokey paprika 1 tsp coriander seeds, crushed 1 clove garlic, crushed 2 tbs low fat natural yoghurt 1 tbs fresh coriander leaves, chopped Extra coriander leaves to garnish Pita bread

Preheat oven to 180oC. Brush carrots in oil then bake for 20mins or until soft.
Add lentils to boiling water and simmer for 5 mins. Drain.
Return lentils to saucepan then add chilli, paprika, coriander and garlic. Stir and cook for 2 mins.
Blend carrots in food processor then stir carrot, yoghurt and coriander into lentil mixture.
Serve dip garnished with coriander leaves beside wedges of warm pita bread.

Indian style red lentil dip

1/2 cup Australian Red lentils, rinsed and drained  1 cup vegetable stock 1/4 tsp ground turmeric 1 tbs oil 1 small onion, chopped 1 clove garlic, finely chopped 1/2 tbs chilli paste 1 tsp ground cumin 1 tsp ground coriander 1 tomato, chopped 2 tbs instant coconut milk powder

Bring lentils, stock and turmeric to the boil then simmer, covered, for 10 mins. Stir occasionally.
Fry onion in oil until soft then add garlic, chilli, cumin and coriander. Stir for 2-3 mins.
Stir the onion and spices into the lentil mixture then add tomato. Stir in the coconut milk powder for 1-2 mins.

Serve with wedges of Pita bread

Spiced chicken & lentil soup

2 tsp oil 1 onion, finely chopped 2 garlic cloves, crushed  1 carrot, diced 1 celery stick, diced 1 tsp cayenne pepper 1 tsp ground black pepper  2 tsp cumin 4 chicken thighs on the bone 1 cup AUSTRALIAN Red lentils 800g tin of crushed tomatoes  4 cups chicken stock  4 cups water

Saute onion, garlic, carrot and celery in oil until softened.
Stir through peppers and cumin then add chicken thighs and brown.
Add lentils, tomatoes, chicken stock and water. Bring to the boil then simmer for 15 minutes until chicken cooked.
Remove chicken from soup and place on a clean board. Cut pieces of meat from the bone and add it to the soup. Simmer for a few minutes then serve.

Turkish style lentil soup

Serves 6

1 small onion, diced 1 tbs oil 1/4 cup minced meat 1 tbs tomato paste 1/2 cup Australian Red lentils  4 cups water 1 tomato, diced 1 carrot, diced 125g fresh green beans, diced 1 handful parsley, chopped

Saute onions in oil until golden then add minced meat and brown.
Add tomato paste, lentils and water and boil for 5 mins.
Add vegetables and simmer for 10 mins.
Stir through parsley and serve.

Chickpea & Lentil soup

Serves 4

1 1/2 cups AUSTRALIAN chickpeas 2 tbs oil 2 onions, chopped 2 cloves garlic, chopped 1 tsp ginger powder 2 tsp cumin powder 1 cup Australian Red lentils 400g tomato puree 6 cups chicken stock 1 tsp ground coriander handful of fresh coriander, chopped Juice of 1 lemon

Soak chickpeas overnight and drain or boil chickpeas in plenty of water for 30 minutes and drain.
Saute onions in oil until golden. Add garlic, ginger and cumin and saute for a few minutes. Add chickpeas and lentils. Saute for 5 minutes.
Add tomato puree and stock. Bring to the boil; reduce heat and simmer gently for 30 minutes, stirring occasionally.
Add ground coriander and half fresh coriander. Puree. Stir in lemon juice. Return to stove and heat.
Serve garnished with remaining coriander.

Red lentil & coriander salad

2 tbs oil 1 red onion, halved, sliced  1 garlic clove. crushed 1 cup AUSTRALIAN Red lentils 2 tsp cumin 2 tsp coriander seeds, crushed 1/4 cup freshly squeezed lemon juice 1 cup vegetable stock 1/4 cup sultanas 1/2 cup fresh coriander, chopped  Freshly ground black pepper

Saute onion and garlic in oil until golden.
Add lentils, cumin and coriander and stir for a few minutes.
Add lemon juice and stir until it evaporates.
Add stock, half at a time, and simmer until all liquid is absorbed.
Stir in sultanas then remove from heat and stand, covered, for a few minutes.
Add coriander and pepper and mix through. Serve warm.

Red lentil patties with yoghurt mint sauce

1/2 cup AUSTRALIAN Red lentils  1/2 stick celery, chopped 1 small carrot, chopped 2 cups water 1 /2 tsp ground coriander  1/4 tsp cumin 1/4 tsp ground oregano 1 tbs chopped fresh parsley  1 cup stale breadcrumbs 2 tbs plain flour 1 egg white, lightly beaten 1/4 cup packaged breadcrumbs  1 tbs canola oil Yoghurt Mint Sauce 1/4 cup low-fat plain yoghurt 2 tsp chopped fresh mint  2 tsp chopped fresh parsley 1 small clove garlic, crushed 1 tsp lemon juice

Add lentils, celery, carrot, water, coriander, cumin and oregano in pan, bring to boil, simmer covered, for about 20 minutes or until mixture is thickened; cool.
Stir in parsley and stale breadcrumbs.
Shape mixture into patties, toss in flour, dip in egg white, then coat with the packaged breadcrumbs.
Heat oil in non-stick pan, add patties, cook until well browned on both sides; drain on absorbent paper.
Make yoghurt mint sauce: combine all ingredients in a bowl; mix well. Serve with patties.

Tips: Patties suitable to freeze. Recipe can be made a day ahead. Not suitable to microwave.

Lentil Wontons

15g dried mushrooms 1/4 cup AUSTRALIAN Red lentils  100g spinach, finely chopped  60g cabbage, finely chopped 4 spring onions, finely chopped 2 tsp fresh ginger, grated 1 tbs dry sherry 2 tsp soy sauce 1/2 tsp sesame oil 40 prepared wonton wrappers 1 egg, beaten with 3 tbs water vegetable oil for deep frying

Place mushrooms in a bowl and cover with boiling water, soak for 20 minutes. Drain then finely chop.
Add lentils to boiling water and cook for 5 minutes, drain.
Combine mushrooms, lentils, spinach, cabbage, spring onions, ginger, sherry, soy sauce and sesame oil.
Place a teaspoon of lentil mixture on each wonton wrapper. Brush edges with egg mixture and gather up wrapper, pressing edges firmly together.
Heat oil in a deep saucepan and cook wontons for 5 minutes or until golden and crisp.

Lentil & vegetable rosti

1 cup AUSTRALIAN Red lentils  1 large potato, grated 2 medium carrots, grated 2 medium zucchinis, grated  2 medium apples, grated  1 cup cheese, grated 1 onion, diced 2 garlic cloves, crushed 1 cup plain flour  Oil for frying

Add lentils to boiling water and cook for 5 minutes, drain.
Combine lentils, potato, carrot, zucchini, cheese, onion and garlic then mix flour well through so mixture sticks together.
Take a tablespoon of mixture and form into a ball then flatten.
Heat oil in pan and fry each rosti on both sides until golden brown and cooked through.
Serve hot

Roasted tomato & eggplant on red lentil mash

Serves 6

To roast 6 Roma tomatoes, halved lengthways  1 eggplant, cut into 6 thick slices

Dressing 1/4 cup extra virgin olive oil 1 tbs balsamic vinegar freshly ground salt and black pepper Red lentil Mash 2 1/2 cups vegetable stock  1 cup AUSTRALIAN Red lentils 1 tsp paprika 1 clove garlic, crushed To serve Rocket leaves 1/2 cup pine nuts, toasted

Preheat the oven to moderate 180°C. Line a large baking tray with foil and grease with oil.
Combine dressing ingredients and stir.
Place the tomatoes, cut side-up, and eggplant on a baking tray and brush with 1 tablespoon of the dressing. Bake for 40 minutes. Transfer the eggplant to a plate and keep warm. Return the tomatoes to the oven and bake for another 30 minutes. Transfer to plate to keep warm.
Bring stock to the boil then add the lentils and paprika. Return to the boil, then reduce the heat and simmer for 10 minutes. Add the garlic and 1 tablespoon of the dressing and continue stirring for 5 minutes, or until the lentils break up and form a thick mash.
To serve, divide the red lentil mash between each plate. Top with rocket leaves, then the eggplant and tomato. Drizzle with the remaining dressing and sprinkle with pine nuts. Serve as an entree or lunch.

Red lentil curry

Serves 4

1 1/4 cups (250g) AUSTRALIAN Red lentils 2 cups vegetable stock  1/2 tsp ground turmeric  2 tbs oil 1 onion, chopped 2 cloves garlic, finely chopped 1 tbs chilli paste 2 tsp ground cumin 2 tsp ground coriander  2 tomatoes, chopped 1/3 cup instant coconut milk powder Naan bread or rice to serve

Bring lentils, stock and turmeric to the boil then simmer, covered, for 10 mins. Stir occasionally.
Fry onion in oil until soft then add garlic, chilli, cumin and coriander. Stir for 2-3 mins.
Stir the onion and spices into the lentil mixture then add tomato. Stir in the coconut milk for 1-2 mins.
Serve with naan bread or rice.

Lentil spaghetti bolognese

Serves 6

500g minced beef 2 large onions, diced 3 garlic cloves, crushed 1 cup hot water 3/4 cup AUSTRALIAN Red lentils 1 tsp ground black pepper 1 tbs mixed dried herbs 2 bay leaves 250g tomato paste 2 tbs red wine 500g spaghetti, cooked  Grated parmesan cheese

Saute onion and garlic in oil until soft.
Add minced beef and brown.
Add hot water, lentils, pepper, herbs and bay leaves. Stir and simmer for 10 minutes.
Add tomato paste and red wine and stir through. Simmer for 30 minutes.

Serve on top of hot spaghetti pasta and sprinkle with grated parmesan cheese

Chickpea Recipes

Hommus

1 cup AUSTRALIAN chickpeas 3 cloves garlic 3 tbs extra virgin olive oil juice of 1 lemon 1/2 tsp ground cumin freshly ground sea salt and black pepper

Add chickpeas to plenty of boiling water and simmer for 30 mins then drain and cool.
Blend chickpeas, garlic, oil, lemon juice, cumin and salt and pepper in a food processor.
Chill and serve with chunks of warm Turkish bread.

Chickpea & Lentil soup

Serves 4

1 1/2 cups AUSTRALIAN chickpeas 2 tbs oil 2 onions, chopped 2 cloves garlic, chopped 1 tsp ginger powder 2 tsp cumin powder 1 cup AUSTRALIAN Red lentils 400g tomato puree 6 cups chicken stock 1 tsp ground coriander handful of fresh coriander, chopped Juice of 1 lemon

Soak chickpeas overnight and drain or boil chickpeas in plenty of water for 30 minutes and drain.
Saute onions in oil until golden. Add garlic, ginger and cumin and saute for a few minutes. Add chickpeas and lentils. Saute for 5 minutes.
Add tomato puree and stock. Bring to the boil; reduce heat and simmer gently for 30 minutes, stirring occasionally.
Add ground coriander and half fresh coriander. Puree. Stir in lemon juice. Return to stove and heat.
Serve garnished with remaining coriander.

Chickpea & Leek soup

Serves 6

1 cup AUSTRALIAN chickpeas 1 potato, peeled and diced  1 tbs oil 2 cloves garlic, crushed 3 leeks 4 cups chicken stock Parmesan cheese, grated  Freshly ground black pepper

Soak chickpeas overnight and drain or boil chickpeas in plenty of water for 30 minutes and drain.
Saute garlic and leek in oil then add chickpeas and potato and saute for a few minutes.
Add stock and simmer for 10-15 mins.
Remove half of the soup, puree then stir back into the remaining chunky soup.
Serve topped with parmesan cheese and pepper.

Lemon Coriander Chickpea Soup

Serves 4

1/2 cup AUSTRALIAN chickpeas  1 tbs oil 1 onion, chopped 1 tbs grated fresh ginger 1 tsp ground coriander 1 /2 tsp ground turmeric 1 tsp ground cumin 4 cups chicken stock 250g cooked chicken, chopped 310g can corn kernels, drained  1 tsp grated lemon rind 1 tbs fresh coriander, chopped

Cook chickpeas in plenty of boiling water for 20 mins then drain.
Add onion, ginger, coriander, turmeric and cumin to hot oil and stir until onion soft.
Add stock, chickpeas, chicken, corn and simmer for 10 mins.
Just before serving stir in rind and coriander.

Vegetarian option: substitute vegetable stock and omit cooked chicken.

Chickpea, tuna & pasta salad

A sensational salad for BBQ’s

1 cup AUSTRALIAN chickpeas, cooked to nutty texture (see below) 300g spiral pasta, cooked al dente then cooled 425g can of tuna in oil, drained  250g cherry tomatoes, halved  1 red onion, thinly sliced  100g baby mushrooms, sliced 1 bunch of rocket

Dressing 1/3 cup extra virgin olive oil 2 tbs lemon juice 1 tsp Dijon mustard Ground sea salt & black pepper

Add chickpeas to plenty of boiling water and simmer for 30 mins, drain.
Combine ingredients for dressing and shake well.

Add chickpeas, tuna, tomatoes, onion, mushrooms and rocket to pasta and stir through. Pour over dressing and mix to combine.

Falafel

1/2 cup AUSTRALIAN chickpeas 1 cup frozen broad beans 1 small onion, chopped 1 garlic clove, crushed 3 tbs fresh parsley 2 tbs fresh coriander 2 tbs fresh mint 2 tsp coriander seeds, crushed finely 2 tsp cumin seeds, crushed finely pita bread, chopped tomato, chopped lettuce and tzatiki dip to serve

Soak chickpeas overnight or add to boiling water and cook for 30 minutes. Drain.
Add chickpeas, broad beans, onion, garlic, parsley, coriander, mint, coriander and cumin powder to a food processor and blend until all ingredients finely chopped.
Form a tablespoon of mixture into balls then flatten. Place in a covered container and refrigerate for a half hour.
Deep fry the falafel in hot oil for 3-4 minutes until they turn dark golden brown. Drain on paper towel.
Serve as appetizers or for lunch inside pita bread wraps topped with tomato, lettuce and tzatiki dip.

Chickpea and chicken tagine

Serves 4

1 tbs plain flour 2 tsp each ground coriander, cumin, ginger 1 tsp each ground cinnamon, turmeric 1 cinnamon stick 1/2 tsp chilli powder 1 kg chicken thigh fillets, cut into pieces 3 tbs olive oil 1 onion, thinly sliced 3 garlic cloves, crushed 1 1/2 cups chicken stock  400g can crushed tomatoes 2 bay leaves 2 tsp sugar 1 cup AUSTRALIAN chickpeas  1/2 cup pitted dates 1/4 cup chopped fresh coriander  1/2 cup blanched almonds  Cooked cous cous, to serve

Soak chickpeas overnight or add to boiling water and cook for 20 minutes. Drain.
Combine flour and spices in a bowl and add chicken and coat.
Fry chicken in half of oil until each side golden brown. Set aside.
Add remaining oil to pan with onions and saute for 5 minutes. Stir in garlic and saute.
Return chicken to pan. Add chickpeas, stock, tomatoes, bay leaves and sugar. Simmer, partially covered and stirring occasionally, for 20 minutes. Remove lid and cook for 15 minutes.
Stir through dates, coriander and almonds and heat for a few minutes.

Serve on a bed of cous cous.

Spanish lentil and chorizo soup

150 g lentils 2 bay leaves 75 g Spanish chorizo, sliced1/2 onion (preferably red), chopped2 cloves garlic, chopped 200 g roasted and peeled chestnuts, chopped a bit 150 mL red wine 250 g canned tomatoes 1/2 tablespoon tomato paste1 teaspoon smoked paprika
red chili flakes and salt to taste

Cook the lentils and bay leaves in a pot of boiling water for about 25 minutes, until the lentils are tender but still firm. Drain the lentils, saving the cooking water. In the meantime, heat a splash of olive oil in a pot over medium-low heat and sauté the chorizo for a minute. Remove the chorizo and set it aside, then sauté the onion in the oil for about 10 minutes, until it’s soft. Add the garlic and sauté a minute or two, then add the chestnuts and cook them for a few minutes too. Pour in the wine and simmer until most of the liquid has cooked off, then add the tomatoes, tomato paste, paprika, chili flakes if you’re using them, and salt to taste.Simmer all of this until the mixture has thickened, roughly 15 minutes. Then stir in the lentils and as much lentil cooking water as you want (I make this like a thick lentil stew, but you can add more liquid if you want something more soup-like). Cook this together for another 10 minutes or so, adding the chorizo towards the end to heat it through. Season again if you need to, then serve it up! I like to use small, firm lentils such as Puy lentils for this, but I’m sure regular brown lentils would work just as well (or for extra authenticity, use Spanish Pardina lentils if you can find them). The chestnuts add a nice texture and sweetness, but I’ve made the soup without them and it’s still very good (and by the way, I don’t roast my own chestnuts—I just buy them already roasted and peeled).

How to Make Spanish Lentils

Ingredients

3 tbsp olive oil

1 red onion, chopped

2 cloves garlic, chopped

2 carrots, chopped

1 cup red wine

2 cups vegetable stock

400g/14.1oz can of chopped tomatoes

1 1/2 cups brown lentils

2 bay leaves

2 tbsp fresh parsley, chopped

1 tbsp fresh oregano, chopped

1 tsp smoked paprika (ordinary paprika if smoked unavailable)

Sea salt to taste

Freshly ground pepper to taste

1 Heat the olive oil in the saucepan.
3 Add garlic and carrots and cook for another 2 minutes.
4 Pour in the wine and simmer for 2 minutes.
5 Pour in the vegetable stock and add the tomatoes, lentils and bay leaves.
6 Bring the mixture to a boil. Once boiling, turn the heat down, cover and allow to simmer gently for 45 minutes. Keep an eye on the cooking and if the lentils become dry earlier, add a little more stock to keep it cooking.
7 Add the herbs and stir in. Season with the paprika and salt and pepper to taste.

8 Serve. It is best served in a table suitable dish that diners can help themselves from.

Spanish Lentils / Lentil Soup

1 cup lentils 1 medium onion 3 cloves garlic 1 medium potato 1/2 bell pepper 1 tomato 1 carrot 2 tsp oil pepper 1 bouillon cube or stock cube of your choice 1 tsp lime juice  Soak lentils for 30 minutes. Drain and set aside. Chop all the vegetables into cubes.   In a pressure cooker, heat oil. Fry onion and garlic for a minute. Do not brown them. Add all the veggies and fry for another minute. Add lentils, pepper and stock cube. Add water just enough to cover the lentils. Cook for 2-3 whistles. Adjust salt. Usually the salt in the bouillon cube is enough. Squeeze some fresh lime juice.   Serve with bread.

Persian Red Lentil & Onion Soup

1 TB olive oil

3/4 lb (one large or two medium) onions, diced

1/4 tsp turmeric

3/4 cup red lentils

1 1/2 quarts (6 cups) boiling water

1 tsp sugar, sucanat, agave nectar, or sweetener of choice

1 lemon, zested and juiced

1 tsp mint, chopped fine

1/2 tsp cinnamon

Salt & Pepper to taste

Place oil into the bottom of your stock pot. Add onions and turmeric, and sauté gently until the onions are softened through, but not browned. Add the red lentils, water, and sugar, and let the water come up to the boil. When the water is boiling, drop the heat down to medium-low, and cover the lid. Let the soup cook for about 45 minutes.

When the lentils have turned from red to yellow, and are falling apart, add in the lemon zest, lemon juice, mint, cinnamon, and a bit of salt and pepper to taste. Turn off the heat, and let it sit for another five minutes or so.

You don’t want to cook the cinnamon or the fresh mint very much, so you add them towards the end. If you prefer the red lentils to cook down a fair bit more, go ahead and do so, and it’ll still be delicious.

Spicy red lentil and pumpkin soup

Preparation Time

15 minutes

Cooking Time

25 minutes

Ingredients (serves 6)

370g (1 1/2 cups) red lentils
1 tbs olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
3 tsp ground cumin
2 tsp ground coriander
1/2 tsp chilli powder
1/2 tsp ground turmeric
5kg butternut pumpkin, peeled, deseeded, cut into 1cm pieces
625L (6 1/2 cups) vegetable stock
Salt & ground black pepper, to taste

Method

Place the lentils in a sieve and rinse under cold running water.
Heat the oil in a large heavy-based saucepan over medium-high heat. Add the onion and cook, stirring often, for 5 minutes or until it softens. Add the garlic, cumin, coriander, chilli powder and turmeric. Cook, stirring, for 30 seconds or until aromatic.
Add the lentils and stir to coat in the onion mixture. Stir in thepumpkin and stock. Increase heat to high and bring to the boil. Reduce heat to medium-low and simmer, covered, stirring often, for 15 minutes or until pumpkin and lentils are very soft.
Use a potato masher to roughly mash the pumpkin and lentils. Taste and season with salt and pepper.

Red Lentil Dhal

1 cup red lentils
3 cups water
1 large tomato, cut into 8 wedges (or 8 oz. diced canned tomato)
1/4 cup canola oil
1/2 tspn cumin seeds
1 medium onion (yellow or red), finely chopped
5 large cloves garlic, thinly sliced
1 tspn ground coriander
3/4 tspn ground turmeric
1/2 tspn cayenne
1 Tablespoon butter
3/4 tspn salt
1/4 cup minced cilantro leaves (optional – I hate cilantro, but I included this for cilantro fans. You can also substitute parsley)

Place lentils, tomato (if using fresh tomato) and water in a large saucepan and bring to a boil. Reduce heat to a simmer, cover, and cook until lentils are tender and have lost their shape, about 40 minutes (begin checking that there is still water in the pot at 30 minutes and add small batches of water as needed). Pick out any tomato skins and whisk dal to emulsify it. Keep warm over low heat. Make the spice mix as follows.. Heat oil in a medium skillet over high heat. When oil begins to smoke, add cumin seeds. After seeds have stopped sputtering, add the garlic and onion and saute over medium heat until most of the onion has turned dark brown, 5-10 minutes. Add the coriander, turmeric, and cayenne, stir, and pour the onion/spice mixture over the dal. Add the butter/margarine, tomato (if using canned), (cilantro/parsley), and salt to the dal and simmer for another 5 minutes.

Serve hot

Green Lentil Dhal (Indian)

INGREDIENTS:

1 cup whole green lentils

1 tsp ground turmeric

1/2 tsp salt (or to taste)

a small pinch of brown sugar (optional)

1 tbsp ghee / vegetable oil

1 heaped tsp of cumin seeds

1 small yellow onion, sliced thinly (or chopped finely, if you wish)

2 cloves of garlic

1 tsp grated fresh ginger

2 – 3 birds eye green chillies, sliced

1/4 tsp Punjabi garam masala

chopped coriander for garnish (optional)

METHOD:

Put the lentils into a pan with 2 cups of water (for now, you might need more later if you want it runnier). Let it boil, and skim the scum from the top. Now add turmeric, and continue cooking until soft. When the lentils are soft, add the salt. Add a pinch of sugar if you want now. Add some warm water if you like your lentils less thick or even soupy. (Vicky leaves her lentils whole, but I like to mash some of them up to make the dish creamier.)
To make the tarka, first pop the cumin seeds in some hot ghee. First, heat the ghee or oil (it’s hot enough when it starts sizzling when you insert a wooden spoon in it), and then add the cumin. Fry for a few seconds, until the cumin releases its fragrance (watch out, it burns quickly). Then, add the onion, sprinkle it with salt, and fry until golden brown. Now add the chillies, ginger and garlic, and fry for some more, until they soften and loose their raw flavour. If the ginger starts sticking to the pan, add a little water and scrape off. (I usually chop the onion first, then while they’re frying, prepare garlic, ginger and chillies, and add it as I go.)
Pour the onion mixture into the dhal and stir through, leaving some tarka on top. Now add the garam masala.
Garnish with coriander if using, and serve with some chapattis or rice.

Green Lentils (Yeşil Mercimek)

The eastern Thrace is the north western or the European part of Turkey. The region (except for Istanbul) is mostly occupied by people who migrated from the western Thrace (Greece and Bulgaria). Most of those people, like my grandparents, settled down in the region after the 1924 population exchange. This green lentil dish is cooked widely in eastern Thrace and known to be a western Thracian recipe

1 cup dry green lentils 3 tbsp olive oil or butter1 big onion, chopped1 tbsp flour2 tbsp tomato pastesaltpepper2 tbsp fresh dill, chopped

sauce1/4 cup vinegar2 cloves of garlic, minced1 tsp rd pepper flakes

Cook 1 cup green lentils with 3 cups of water on medium until water is completely soaked.In a different pot heat the oil and stir in onions. Cook until soft. Add flour and stir for a couple of minutes.Add tomato paste and stir for another couple of minutes. Add lentils with 2 1/2 cups of water. Salt to your taste. Cook on medium low for 30 minutes. Add dill after you turn it off. For the sauce, in a little bowl mix 1/4 cup vinegar, 2 cloves of minced garlic, and crushed pepper. When you serve the lentils, put a couple of spoons of the sauce on lentils. Serve with bread or rice.

Lentil, Potato & Spinach Curry

1 tablespoon vegetable oil

1 large onion, chopped

1 tablespoon minced, peeled fresh ginger

1 tablespoon garam masala (or, if not available, mild curry powder)

2 garlic cloves, chopped

3 cups water

2 cups green lentils, rinsed

2 fist-sized potatoes, peeled and cut into chunks

1 14oz can chopped tomatoes

2 cups vegetable stock/broth

Salt

1 bag fresh spinach (or 1 pack frozen spinach)

1 large bunch cilantro, chopped

In a large saucepan heat oil over medium heat until hot. Add onion and cook until tender and slightly browned. Stir in ginger,garam masala (or curry powder) and garlic, and cook for one minute.

Add water, lentils, potatoes, tomatoes, broth and a little salt. Bring to boil.

Reduce heat to low. Cover and simmer for 25 minutes or until lentils and potatoes are tender. Add a little more water if needed (lentils absorb a lot of water)

Add spinach and cilantro. Stir.

Curried Lentils with Sweet Potatoes and Spinach

1 tablespoon peanut or vegetable oil
1 small onion
2 cloves garlic
2 small carrots
1 5-inch sweet potato
about 1 cup lentils
2 teaspoons Thai green curry paste OR Indian curry powder
a pinch or two of Aleppo pepper flakes or crushed red pepper flakes
a pinch of salt
about two cups water or vegetable broth
about 3 or 4 handfuls of spinach
chopped mint

First things first: prep your ingredients. Doing this first makes cooking less stressful. Sometimes I get lazy and decide to chop as I go, and it’s almost never a good idea. Dice the onion, mince the garlic, and cut the carrots into small bites. With carrots, I usually chop the thicker parts into quarters and the skinnier parts into rounds, so everything is about the same size. Cut the sweet potato into one-inch pieces. Trim the stems from the spinach and rinse it well to remove any grit and sand.

Heat the oil in a large soup pot over medium heat. Once it’s hot, add the onions and give them a good stir. Cook the onions, stirring occasionally, until they are light golden and just beginning to become translucent. Add the garlic and saute for about 30 seconds before stirring in the carrots. Cook for about another minute before adding the sweet potatoes, then the lentils.

Now stir in the curry paste or powder. Stir well so all the vegetables are coated. Add a healthy pinch of salt and some pepper flakes to your taste (if you’re not sure about your taste, add a small pinch to start; you can always add more later). Now stir in the water or the broth. Stir well, cover the pot, and bring to a boil.

Once the liquid is boiling, lower the heat to about medium low, so the liquid stays at a low boil. Cover the pot and let the lentils cook for about 40 to 45 minutes, or until the liquid is absorbed and the lentils are soft. At this point, I usually add another splash of water to loosen things up a bit, if it seems too dry. Then just stir in the spinach. Stir well until the spinach is wilted and mixed in.

Now give it a taste and add a little more salt or pepper flakes, if you think it needs it. Salt will intensify the flavors, and pepper flakes will add heat. Lemon juice will brighten things up a little, if you that’s what your lentils need. Serve over rice and garnish with mint; I love the flavor that mint brings to this dish: just a little bit of sweetness balances out the heat from the curry perfectly.

Green Lentil Curry With Potatoes And Vegetables

Ingredients:

2, cups, dried lentils – rinsed

green, red, or brown

2-tablespoons-vegetable oil

1-medium-onion – diced

12–mushrooms – sliced

1-small-zucchini – diced

2–tomatoes – cored and diced

4-cloves-garlic – minced

1–jalapeno pepper – seeded and minced

1-tablespoon-fresh ginger root – minced

1-tablespoon-curry powder (Madras style)

1-teaspoon-ground cumin

1-teaspoon-ground coriander – or

garam masala

1-teaspoon-salt

1/2-teaspoon-ground black pepper

2-cups-white potatoes – unpeeled, diced

2–carrots – peeled and diced

8–broccoli florets – or

cauliflower florets

8-cups-hot cooked rice

Place the lentils in plenty of water to cover and cook until tender (see package for time; 30 to 45 minutes). Drain the lentils in a slander, reserving 2 cups of the cooking liquid, and set aside. Heat the oil in a large saucepan over medium heat and add the onion, mushrooms, and zucchini. Cook for about 7 minutes, until the vegetables are tender, stirring occasionally. Add the tomatoes, garlic, jalapeno, and ginger, and cook for 4 to 5 minutes more. Add the seasonings and cook 1 minute more. Blend in the lentils, reserved cooking liquid, potatoes, and carrots and cook over low heat for 35 to 40 minutes, stirring occasionally. Add the broccoli and cook for another 5 to 10 minutes until broccoli is fork tender. Remove from the heat and serve with basmati rice. A cucumber raita or plain, lowfat yogurt make a soothing accompaniment.

Warm Red Lentil Salad With Goat or Feta Cheese

2 tablespoons extra virgin olive oil, divided

2 teaspoons cumin seeds

2 garlic cloves, crushed (1 tsp minced garlic)

2 teaspoons grated gingerroot (I’d use powdered ginger)

1 1/2 cups split red lentils

3 cups vegetable stock

2 tablespoons fresh mint, chopped

2 tablespoons fresh cilantro, chopped

2 red onions, thinly sliced

4 cups baby spinach leaves

1 teaspoon hazelnut oil

100 g soft fresh goat cheese (I’ll use crumbled feta)

4 tablespoons plain yogurt, strained

GARNISHES

pepper

1 lemon, cut in quarters

toasted rye bread

Directions:

Heat 1 tbsp olive oil in a large saucepan over medium heat. Add the cumin seeds, garlic, and ginger and cook for about 2 minutes, stirring constantly.

Stir in the lentils and vegetable stock. Let cook, covered (but with venting for the steam), for 20 minutes on medium-high heat.

After 20 minutes, remove from heat and stir in the mint and cilantro.

In a frying pan (or skillet), heat the other tablespoon of olive oil over medium heat, add the onions, and cook for about 10 minutes or until softly translucent and browned.

Toss the spinach in the hazelnut oil in a bowl, then divide between 4 serving plates.

Mash the goat (or feta) cheese with the yogurt in a small bowl and season to taste with pepper.

Divide the lentils between the serving plates and top with the onions and cheese mixture. Garnish with lemon quarters and serve with toasted rye bread, pitas, or toast.

~ by peterwatsonfood on July 3, 2019.

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Peter Watson's Real Food