Archives for posts with tag: lentils

Another challenging dinner to photograph but delicious nonetheless.

[10 min prep / 40 mins cooking time / serves 4]

1) chop: 2 small carrots, 1/2 white onion, 5 cup mushrooms, 3 medium potatoes

2) place the potatoes in a pan of water and leave to boil for 10-15 mins til soft. 

3) in a pan fry the onion, carrot and mushroom. After 5 mins, add a up of frozen quorn mince and 1 tin of rinsed lentils. Add 1 veg stock cube and half a pint of water. Season. Simmer for 20 mins.

4) mash the potatoes with a knob of butter and a good grate of cheddar.

5) place lentil mix into an oven proof dish and spoon the mash on top. Finish with grated cheese and bake for 20 mins on 200 degrees C. 

Serve with more cheese and veggies. 

As easy dinners go – this is one that requires barely any effort but packs a tasty punch in flavour. Anything with halloumi is the best.

1) in a blender, whizz up 3-5 sun dried tomatoes and their oil, and a shake of chilli powder, to form a paste. Place a salmon fillet in an oven proof dish and spread on paste. Bake on 180 degrees C for 20 mins.

2) to prepare the lentil salad, wash a tin of lentils, stir in 2-3 chopped salad tomatoes and add a splash of lemon juice.

3) slice halloumi and grill for 2-3 mins until golden brown on both sides.

4) place rocket on a plate, put lentil salad on top, place the cooked fish on top and add the halloumi.

Yum!

  
I’ve discovered how great polenta is – cheap, tasty and ready in 5 minutes. Today I had it with a rich veggie casserole, which took 4 minutes to prep and 45 mins in the oven. Can’t beat an easy peasy dinner. 

Pre heat oven to 160 degrees C.

1) in an oven proof dish, place one chopped sweet potato, 3-5 chopped mushrooms, 3-4 brocolli florets and 3 frozen Linda Mcartney sausages. 

2) rinse and drain a tin of lentils and pour into the dish.

3) pour over 1 pint of stock (I used a beef oxo cube, but use a veggie one to make it veggie). 

4) bake for 45 minutes.

5) boil 1 cup of water and 1 cup of milk in a pan on the hob – then pour in 1/2 cup of dry polenta. Stir for 3-5 mins, add cheese and chives.

Looking forward to my leftovers for lunch tomorrow. 

  
Hands down, one of the best veggie dinners I’ve ever made.  I’ve just come back from a weekend away in Suffolk and didn’t have much in my larder. Lentils are the magic ingredient. Sometimes beef chilli can be really heavy, but this is a wonderfully light yet filling meal. The pitta bread was in the freezer and the lentils were tinned, making this not only super easy but a bargain as well.

1) fry a chopped onion in olive oil in a heavy set pan on the hob, for 3-4 mins til softened.

2) pour in 1 tin rinsed lentils and 1 tin chopped tomatoes. Swirl the tomato tin with 1/4 water and add to the pan. 

3) add good shakes of: smoked paprika, hot chilli powder, cayenne pepper and black pepper. Make it as hot or mild as you like.

Pop the lid on the pan and turn it down to a low heat for 10 mins. In that time cook the rice.

4) cut a pitta bread into triangles and bake on a tray for 5-10 mins at 180 degrees C.

Serve it all up with avocado and enjoy. 

  
The total cost of this shepherds pie was £1.50, and it did 2 dinners and a lunch. I was doubtful lentils could replace minced beef, but it was scrumm and satisfying. It ISN’T vegetarian, but you could make it veggie by leaving out the beef Oxo cube. 

1) peel, chop and boil 2 large potatoes, and once soft, mash with butter.

2) in a pan, fry one small onion and some garlic for 3 mins. Chop a handful of mushrooms and fry them for 3-4 mins.

3) rinse a tin of lentils and pour into the pan, pour over 300ml of veg stock (I added 1/2 an oxo cube here to make it taste beefy, but leave it out if you’re veggie). Season with black pepper.

4) place lid on and simmer for 10-15 mins.

5) add a cup of garden peas and cook for 3 mins more. 

5) preheat oven to 180 degrees c.

6) remove lid from lentil pan and let some of the liquid evaporate. Then pour into a lasagne dish and place spoonfuls of mashed potato on top. 

7) bake for 20 minutes or until golden brown. 

I served mine with boiled brocolli. A tasty and nutritious dinner – I didn’t miss the mince! Especially when the tin of lentils cost 80p. 

  
I’m really into my winter warmers at the moment – any excuse to get out my Le Crueset pan. Whilst this might not look aesthetically delicious, it tasted lovely.

1) chop 1 onion, a handful of cherry or salad tomatoes, 3-5 sun dried tomatoes.

2) in a pan on the hob, brown the onion for 3-4 mins, then add all the tomatoes.

3) add a tin of rinsed lentils and 325ml of veg stock. Season and simmer.

4) place 4 Linda McCartney veggie sausages in the oven on a tray and bake for 15 mins.

5) once cooked, chop the sausages and add to the stew. Simmer with the lid in for 5 more mins.

Serve up with mashed sweet potato, brocolli and Aunt Bessie’s Yorkshire puddings (I needed the room in my freezer!).

 Didn’t realise quite how fuzzy that picture is, sorry team! Anyway, this was a proper filling and satisfying dinner after working late last night. I’ve also filled a tuppaware so I can have it for lunch tomorrow or pop it in the freezer. I followed this recipe from Women’s Health but changed a few things here and there.

1) in a pan dry fry for 1 min: 1 tsp turmeric, 1 tsp chilli powder, 2 tsp ground cumin.

2) in a separate heavy pan on the hob cook a chopped red onion in some oil. After 5 mins add a dessert spoon of minced ginger and 2 minced garlic cloves. Cook for a min and add the spices you’ve just fried.

3) add 1 tin of coconut milk and 1/2 tin of water (I added water as it didn’t seem enough liquid).

4) add a tin of rinsed chickpeas and 125g of red lentils.

5) pop a lid on and cook on low for 30 mins.

6) after 30 mins, pop in a big handful of spinach plus salt and pepper. Put the lid back on and cook for 5 more mins.

Serve up with cauliflower coconut rice as the Women’s Health recipe suggests, I preferred mine on its own, or with a flat bread. Happy cooking!

My boyfriend informs me that this is an Indian Saag because a Pakistani Saag is greener. Either way, I reinterpreted this Olive recipe (because I’m lazy and didn’t have some of the ingredients) and it tasted absolutely amazing. My best mate Amy always jokes that I never cook with spices, well here we are, I didn’t use a Pataks paste!

1) in a heavy pan on the hob fry a chopped onion in some olive oil. Add tsp of dried chilli, shake of cumin seed, shake of turmeric, shake of ground coriander, 2 minced garlic cloves, 1 tsp minced ginger.

2) once onions are soft, add a chopped chicken breast and stir.

3) once chicken looks like it’s cooking, add a tin of chopped tomatoes, 3/4 cup of red lentils and 1 1/2 tins of boiling water and simmer with a lid on for 20 mins.

4) add a big handful of spinach and stir it in. Add a shake of garam masala.

5) simmer for another 5 mins with the lid on, and you’re done.

This made enough for dinner last night and lunch today, which I can’t wait for. After the dire election result, it’s all that’s getting me through today.

My BFF cooked me one of her fave dinners last night, it was super yum, despite the 50 shades of beige (her spinach had died apparently, hence the lack of green).

1) place a pan with water on the hob and add a cup of red lentils, bring to the boil and simmer and stir for 20 mins, add water if needs be.

2) in a separate pan fry a chopped green chilli, 1 small onion, 1 garlic clove, 2 fresh chopped tomatoes, chopped ginger, generous tsp of garam masala, 1/4 can of solid coconut cream, 1 tsp of turmeric, a shake of mustard seeds, cumin seeds, ground fenugreek, salt and pepper.

3) cook rice – 1 cup boiling water to 1/2 cup white rice, bring to boil then turn to simmer with a lid on for 10 mins

4) add the lentils to the spice pan and cook for a further 10-15mins until at desired soft consistency. (Add spinach if yours hasn’t gone manky!)

5) serve with a flatbread and paneer, we used some ready flavoured tikka paneer by Sharwoods.

Amy has Ehlers-Danlos Syndrome which means her joints don’t always do what they’re told. She doesn’t let that stop her doing normal stuff theough – she uses these jazzy knives to chop stuff, aren’t they cool? Despite being in a wheelchair she lives a normal life – even if the world (or too much vino) doesn’t really help. She recently wrote a hilarious article about clubbing in a wheelchair. You can read more about her adventures in her fabulous blog.

‘This is the least appetising picture you’ve put on Instagram’ was a comment from one of my friends yesterday. Despite appearances, this tasted delicious. A sprig of coriander would have perked it up aesthetically and in taste, unfortunately my local Tesco Express barely stocks anything let alone fresh coriander.

1) chop and fry an onion in olive oil.

2) once softened, add mushrooms and a minced garlic clove and fry for another couple of mins.

3) add 2 cups of veg stock, 1 cup of green lentils, 1 tsp minced ginger, 2 dessert spoons of green Thai curry paste and a handful of green beans.

4) bring to boil then turn down and simmer with a lid on for 15 mins.

5) stir through a tin of coconut milk, pop lid on for another 5 min.

Garnish with coriander, ignore the grey green colour and enjoy 🙂

ps get your coconut milk in the world food section, it’s waaaay cheaper.