Egg and Lentil Curry

NOTE: This recipe is Vegetarian, but not Vegan.

This dish is also good without the eggs, especially as a side dish to a more dry dish or served over rice.

Energy: 2441kj
Protein: 14.4g
Carbohydrate: 87.3g
Fat: 15.9g (saturated fat: 3.5g)
Cholesterol: 8mg
Calcium: 196mg
Fibre: 3.2g
Sodium: 131mg

Egg and Lentil Curry

Ingredients:

1.5 cups of green lentils
3 cups vegetable stock
6 free-range eggs
2 Tbsp oil
2-3 cloves
1/4tsp black peppercorns
1 onion, finely chopped
2 green chillies, finely chopped
2 garlic cloves, crushed
2.5cm/1 inch piece of fresh root ginger, peeled and chopped
2 Tbsp curry paste (can use Thai red curry paste if you want)
400g can of chopped tomatoes
1/2 tsp sugar
1/2 tsp garam masala

Method:

1. Wash the lentils thoroughly under cold running water. Put the lentils in a large, heavy pan with the vegetable stock. Cover and simmer gently for about 15 minutes or until the lentils are soft. Drain and set aside.

2. Cook the eggs in boiling water for 10 minutes. Remove from the boiling water and set aside to cool slightly. When cool enough to handle, peel and cut in half lengthways.

3. Heatthe oil in a large frying pan and fry the cloves and peppercorns for about 2 minutes. Add the onion, chillies, garlic and ginger, and fry the mixture for a further 5-6 minutes, stirring frequently.

4. Stir in the curry paste and fry for a further 2 minutes, stirring constantly.

5. Add the chopped tomatoes and sugar and stir in 175ml of water. Simmer for about 5 minutes until the sauce thickens, stirring occasionally. Add the boiled eggs, frained lentils and garam masala. Cover and simmer for a further 1o minutes, then serve.

Source: Hill, S. (2007). The Beans & Pulses Cookbook, Southwater: London, p. 69

Serves: 4

Rating: 5

Spiced Red Lentil and Coconut Soup

Energy: 1109kj
Protein: 13.6g
Fat: 6.8g (1g saturated)
Cholesterol: 0mg
Calcium: 96mg
Fibre: 4.1g
Sodium: 134mg

Spiced Red Lentil and Coconut Soup

Ingredients:

30ml/2 Tbsp sunflower or peanut oil
2 red onions, finely chopped
1 birds' eye chilli, seeded and finely sliced
2 garlic cloves, chopped
2.5cm/1 inch piece of fresh lemongrass, outer layers remoced and inside finely sliced
200g red lentils, rinsed
1 tsp ground coriander
1 tsp paprika
400ml coconut milk
900ml water
juice of 1 lime
3 spring onions, chopped
20g fresh coriander, finely chopped
salt and ground black pepper

Method:

1. Heat the oil in a large pan and add the onions, chilli, garlic and lemongrass. Cook for 5 minutes or until the onions have softened but not browned, stirring occasionally.

2. Add the lentils and spices. Pour in the coconut milk and water, and stir until well mixed. Bring to the boil, stir, then reduce the heat and simmer for 40-45 minutes or until the lentils are soft and mushy.

3. Pour in the lime juice and add the spring 0nions and fresh coriander, reserving a lettle of each for the garnish. Season, then ladle into bowls. Garnish with the reserved spring onions and coriander.

Source: Hill, S. (2007). The Beans & Pulses Cookbook, Southwater: London, p. 36

Serves: 4

Rating: 4.5

Golden Lentil Stew

Great for a cold winter's night!

Golden Lentil Stew

Ingredients:

3 Tablespoons Olive Oil
2 Small/Medium Yellow Onions, Roughly Chopped (2 Cups)
2 Leeks, Roughly Chopped (2 Cups)
8 Stalks Celery, Diced (1 Cup)
4 – 6 Carrots, Diced (1 Cup)
2 Cloves Garlic, Finely Minced
2 Tablespoons Yellow Curry Powder
1 Teaspoon Ground Cumin
1 Teaspoon Sweet Paprika
1/2 Teaspoon Dried Thyme
2 Cups Split Yellow Daal (Lentils)
1/2 Cup Uncooked White Rice
1 x 400g Can Crushed Tomato
2 Tablespoons Red Wine Vinegar
6 – 8 Cups Vegetable Stock, or More if Desired
1 1/2 Teaspoons SaltFreshly Ground Black Pepper

4 Cups Broccoli Florets, Par Cooked from Fresh or Frozen
1 Cup Frozen Peas

Method:

1. In a large stockpot over medium heat, get the oil nice and hot, and saute the onions, leeks, celery, carrots, and garlic, stirring occasionally, for about 20 minutes, until the onions are translucent and all the veggies are tender.

2. Add in the herbs and spices, and cook for another 10 minutes to let the flavors begin to mingle.

3. At this stage, you can go ahead and introduce your dry lentils and rice, as well as the tomatos, vinegar, and 6 cups of the vegetable stock. Cover, and bring to a boil. Reduce the heat to medium-low and allow the stew to simmer, adding in more stock if it threatens to dry out and burn, for about 1 hour, until the lentils are cooked through.

4. Give it a taste, add in the salt and pepper, taste again, and adjust the seasonings if desired.

5. Toss in the frozen veggies, kill the heat, and just stir them through the mixture to thaw. Allow 5 minutes for this last round of veg to come up to temperature. Add in the remaining amount of stock if it’s too thick for your tastes, and even more if you’d prefer something soupier. Serve piping hot!


Source: http://bittersweetblog.wordpress.com/2010/01/11/warming-from-the-inside-out/

Serves: 8-10 (good for taking to work the next day)

Rating: 4

Spicy Pumpkin and Lentil Tagine

This recipe comes from the collection from Australia's National Vegetarian Week campaign.

National Vegetarian Week aims to encourage people to pledge to "try veg" for the week and see the benefits that eating a meat-free diet brings.

This dish takes around 15 minutes to prepare, and about 40 minutes to cook, but is worth it.

Spicy Pumpkin and Lentil Tagine

Ingredients:


1 tbsp sunflower oil
1 brown onion, finely chopped
3 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground sumac
1 tsp ground coriander
¼ tsp ground chilli (optional)
420g can low salt diced tomatoes
1 tbsp tomato paste
½ tsp sugar
¼ cup flat leaf parsley, chopped
¼ cup coriander leaves, chopped
400g can brown lentils (drained and rinsed)
600g butternut pumpkin, seeded and chopped into 2cm pieces

Method:


1. Heat oil in a large saucepan, add the onion and cook over low heat until softened. Add the garlic, cook for a few seconds, then stir in the ground spices. Cook for 30 seconds, add the tomatoes, tomato paste, sugar, half the parsley and coriander.

2. Add the lentils and chopped pumpkin, stir well, then cover and simmer for 15-20 minutes or until the pumpkin is tender.

3. Sprinkle with remaining parsley and coriander to serve.

4. Serve with couscous with currants and almonds.

Per serve: 775kJ (185cal); Protein 5g; Total Fat 11g; Saturated Fat 1g; Carbohydrate 14g; Total Sugars 9g; Sodium 170mg; Potassium 750mg; Calcium 60mg; Iron 2.1mg; Fibre 4g.

Source: http://www.vegetarianweek.com.au/HealthyEatingTips/Recipes/Spicy-Pumpkin-and-Lentil-Tagine.aspx


Serves: 4-6.
Rating:

Red Lentil Curry

Called "Parippu Hodhi" in Sri Lanka, this red lentil curry is so simple, and yet really tasty. It is akin to a very simple dahl.

Red Lentil Curry

Ingredients:

1/2 cup red lentils
1 Tbsp curry powder
1/8-1/4 tsp chilli powder
1/4 tsp tumeric
2 chopped onions
curry leaves
salt to taste
3/4 cup coconut milk
1/2 tsp black mustard seeds
2 Tbsp oil

Method:

1. Wash and drain lentils and put into a saucepan

2. Add curry powder, chilli, tumeric, curry leaves and salt.

3. Mix well and add water to just cover the lentils.

4. When lentils are soft, add coconut milk; heat through leaving uncovered

5. In a separate pan, heat oil. Add mustard seeds and onion. Fry until the onion is soft, then add lentil mixture and mix well.

6. Serve with rice.

Variation: Cook some pumpkin and zucchini (or other vegetables) in a separate saucepan and add to curry in step 5.

Adapted from: "Oxfam Shop Vegetarian Cookbook", 2006

Serves:4

Rating: 4

Addas Polow

This dish is loosely based on a recipe from Margaret Shaida's excellent cookbook, The Legendary Cuisine of Persia. http://www.cuisine.com.au/recipe/addas-polow

It takes a while to prep, but is worth it.

Addas Polow

Ingredients:

500 g basmati rice, washed
120 g green lentils
1/2 tsp turmeric
100 ml vegetable oil
60 g sultanas, soaked in warm water for 20 minutes
120 g stoned dates, sliced
1 small onion, sliced
2 cloves garlic, minced
5 cm cinnamon stick
2 tbsp butter or nutlex or margarine
1 bunch spinach, stemmed, washed, blanched and dried
sea salt and freshly ground black pepper
crisp-fried shallots to garnish

Method:

1. Soak the washed rice in water for about two hours.

2. In a separate container, soak the lentils for one hour. Drain, cook lentils in a saucepan with sufficient water to cover until tender, about five minutes. Add salt to taste and drain well. Set aside.

3. Drain water from the rice and add to a pot and cover with fresh water 2 cm above the rice. Add turmeric and salt to taste. Bring to a boil over medium heat, then turn heat to very low, cover pot and transfer to a simmer mat and leave to cook for 15 minutes. Turn off heat and leave another five minutes. Uncover and fluff gently with a fork.

4. Meanwhile, in a frying pan, add the oil and briefly fry the dates with the sultanas. Remove with a slotted spoon and put aside.

5. In the same oil, fry onions, garlic and cinnamon over gentle heat until fragrant. Remove and toss with date mixture.

6. Before serving, heat butter/margarine/nutlex and fry spinach briefly. Sprinkle with salt and pepper.

7. Mix rice gently with lentils, date mixture, spinach, garnish liberally with fried shallots and serve.

Serves: 6-8

Rating: 4/5

Coconut Rice

Coconut Rice

Ingredients:

2 tsp sunflower oil
1 tsp mustard seeds
2 tsp split red lentils
225g brown rice
25g dessicated coconut
2 cups of water
salt to taste if required

Method:

1. Wash and drain the rice. Heat the oil in a large pan, then add the mustard seeds and lentils, and cook until the seeds pop. Add the rice and cook, stirring, until the rice is transparent and the lentils have turned pale yellow.

2. Add the coconut and water. Bring to the boil, then place the lid on tightly. Reduce the heat to low, and leave for about 40 minutes until the rice is done.

NOTE: If you don't take the lid off, and the heat is kept low, then the rice shouldn't stick and you'll end up with perfectly dry rice. If your nerve fails you, and you feel you have to check, some of the steam will come out, so put a little more boiling water in.

Source: http://www.earth.li/~kake//cookery/

Serves: 4

Rating: 4/5

Vegetarian Rissoles

I used to love the way my mum made her rissoles, and have missed them since I've become a vegetarian. Never fear! These do the trick. This recipe makes around 20 rissoles, so adjust according to your situation.

I serve with baked potato, pumpkin, peas, gravy and corn on the cob, or even broad beans, tomato, baby spinach leaves, etc. Tastes FANTASTIC with bearnaise sauce

Vegetarian Rissoles

Ingredients:

1 large onion (diced)
200g fresh mushroom (sliced)
1 capsicum (diced)
2 garlic cloves (sliced)
1 medium carrot (diced)
1 cup prepared lentils (see lentil package for instruction)
2/3 cup flour (plain or wholemeal)
1-1/2 cup breadcrumbs
1 free range egg
pinch of salt
dash of pepper
oil for cooking
2 Tbsp butter

Method:

1. Sautee onion in butter until it goes golden and opaque.

2. Add mushroom, cook for about 5 mins add the rest of your veges cook gently for 10-15 mins. Allow to cool.

3. In mixing bowl add prepared lentils, egg, salt and pepper, mix very well until combined.

4. Add sauteed vegetables mix well until combined.

5. Gradually add 1/2 a cup of plain flour and 1 cup of breadcrumbs until you can form firm round rissoles.

6. Form the rissoles by placing 2 tablespoons of mixture rolled in your hands, Keep adding until desired texture is reached.

7. on a dinner plate add 1/3 of a cup of plain flour and 1/2 cup of bread crumbs mix together (or 1 cup of flour). Roll your prepared rissoles in this mixture ensuring an even coat.There are a few ways these can be cooked.For the health conscious, bake on a greased tray in a 220 deg celsius oven for around 20 minutes per side or until golden.Otherwise, fry in a frying pan with sufficient oil to half cover the rissoles. The oil must be hot. Place the rissoles in the oil and cook for around 5-10 minutes until a deep gold, then turn the rissoles over.

NOTE: Try not to turn the rissoles more than once as they can break apart.


Serves: 4-6

Rating: 4

Lentil Bolognaise Base

It's popular, healthy and quite yummy. It's suitable for Vegans, too. It takes a bit of time to prepare and cook but you get quicker as you get used to the recipe. And, as it can be used as a base (or by itself), you can add other things to it as you go. This mixture can be used to make a lasagna dish, to fill canneloni tubes and can be used to fill savoury pancakes.

Lentil Bolognaise Base:

Ingredients:

250 g brown or green lentils
600 ml water
3 bay leaves

250 g carrots
2 large sticks celery
2 medium onions
125 g mushrooms
1 large clove garlic
3 Tbsp chopped parsley
4 Tbsp virgin olive oil
3 Tbsp tomato paste
500 ml water
1 grated cooking apple with skin on
sea salt to taste
Enough spaghetti for 4 to 6 people.

Method:

1. Put first 3 ingredients into a saucepan of cold water and bring to the boil. Simmer for 30 to 45 minutes until cooked. Drain and set aside.

2. In an electric frypan (or other saucepan with a lid), heat the oil, stir in the finely chopped carrots and celery and stir until carrots are almost cooked. Add the chopped onion and garlic and cook until onion is soft. Add the water, then the tomato paste and bring to the boil. Add mushrooms apple and parsley and simmer (with the lid on) till the liquid has almost evaporated. Add the lentils with the bay leaves removed. Mix well and leave for about 10 minutes for the flavors to mingle.

3. Serve on top of spaghetti.

NOTE: You can leave out mushrooms and parsley (or substitute them) but not the green apple. Do not substitute anything else for the apple.

Variations:

* You might like to add a 440g tin of crushed tomatoes to this to give it a bit more sauce
* If not serving for vegans, it tastes great with a little grated cheese on top
* You can add any other bite-sized pieces of vegetable to this dish. I like using corn and baby spinach leaves.

Serves: 4-6

Rating: 4.5

Enjedra - aka rice, lentils and veges

This is a kind of exotic dish, that comes courtesy of http://vegweb.com. It's a simple dish to make, and the onions really make the dish.

Enjedra - aka rice, lentils and veges.

Ingredients:

1 super-large or 2 medium sweet onions
2 tablespoons olive oil
2 teaspoons cumin
2 teaspoons salt (or to taste)
1 cup brown rice
1 cup red lentils
steamed spinach or kale or even a mixture with some red cabbage

Method:

1. The first thing I do is get the brown rice cooking. Add 1 cup of rice to 2 cups water. Bring to boil. Lower heat, cover and simmer 45 minutes.

2. Chop onion.

3. Toss into pan with cumin and salt. Saute in olive oil until almost carmelized, about 10-15 minutes.

4. Add 1 cup red lentils and 2 cups water to the onions. Bring to boil. Lower heat and simmer, stirring occasionally until lentils are cooked and very smooshy. When stirred towards the end, they should be smooth.

5. Steam spinach or kale or whatever vegetable you have chosen

6. Serve lentil mixture over rice and top with greens.

Serves: 4-6

Rating - don't know yet. This was recommended to me.

Lentil Cottage Pie

This recipe is DELICIOUS! It's great to take to work as it reheats well, and you can even cook it in individual rammikins if you wish. Definitely goes down well.

Lentil Cottage Pie:

Ingredients:

800g medium new potatoes, quartered
40g butter
1/2 cup parmesan cheese, grated
1 medium brown onion, chopped finely
2 cloves of garlic, crushed (or to taste)
415g can crushed tomatoes
1 cup vegetable stock
1 cup water
2 Tbsp tomato paste
1/3 cup dry red wine
2/3 cup red lentils
1 medium carrot, chopped finely
1/2 cup frozen peas, thawed
1/3 cup coarsely chopped fresh flat-leaf parsley

Method:

1. Preheat oven to hot (220-230*C)

2. Boil or steam potato until tender, and drain. Mash in large bown with half of the butter and the parmesan cheese.

3. Melt remaining butter in medium deep frying pan and cook onion and garlic, stirring until onion softens. Add undrained tomatoes, stock, the water, paste, wine, lentils and carrot. Bring to the boil. Reduce heat and simmer, uncovered, for 15 mins, stirring occasionally.

4. Add peas and parsley and cook, uncovered, for 5 mins. Spoon lentil mixture into shallow 1 litre ovenproof dish (or individual rammikins, as discussed above).

5. Spread potato mash on top. Bake, uncovered, in hot oven for 20 mins. Stand the pie for 10 mins before serving.

Variation:

Also tastes great with sweet potato or pumpkin mash, instead of the potato mash.

Serves: 4

Rating: 5!

Lentil Soup

I got this recipe from my friend DH. Thanks so very much for this! It's a massive hit in my family now.


Lentil soup:

Ingredients:

1 cup of red lentils
1 litre boiling water
a little oil or butter
1-2 carrots (cut into about 1cm chunks)
2-3 stalks of celery (cut into about 1cm chunks)
1/2-1 onion (diced)
as much garlic as you want
1 tsp garam marsala
1 tsp cumin
1/2 tsp tumeric
1 tsp corriander (or seeds)
1 Tbspn cream
1 Tpspn cornflour
1 cup diced tomato
1 cup peas &/or corn
any other vegetable you want to put in
Fresh herbs (e.g. corriander, basil, parsley, etc)
Salt and pepper to taste

Method:

1. Combine lentils and boiling water. Leave to soak while you prepare the rest of the ingredients

2. In a hot saucepan combine oil/butter, garlic, carrots, celery and stir until celery is a bit tender

3. Add garam marsala, cumin, tumeric and corriander (if you don't have these, add an equivalent amount of curry powder) and allow the aroma of the spices to come out

4. Pour lentils and remaining water into above saucepan and stir

5. Allow to simmer for up to 20mins

6. Combine cream and cornflour, then add to the pot

7. Add tomato, corn and peas and any other cooked vegetables (you can put mushrooms, zucchini, etc in raw as it will cook through) and allow to simmer for a little while longer stirring as you do

8. Add herbs and salt and pepper to the mix and when they've lilted, it's ready to serve!! YUM!!!

It's great with fresh bread or damper and with a dollop of ricotta or cream cheese.

Serves: 4-6 people

Rating: 4.5 stars!