Curried lentil soup

January 15, 2023January 15, 2023 Belinda

This recipe calls for medium curry powder, but it’s flexible. If the one you have is mild or very spicy, adjust the heat level with more, or less, red pepper flakes.
Recipe from Yotam Ottolenghi

Serves 4

2 tbsp virgin coconut oil or extra-virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1 2½-inch piece ginger, peeled, finely grated
1 tbsp medium curry powder
¼ tsp crushed red pepper flakes
¾ cup red lentils
1 14.5-ounce can crushed tomatoes
½ cup finely chopped cilantro, plus leaves with tender stems for serving
Kosher salt, freshly ground pepper
1 13.5-ounce can unsweetened coconut milk, shaken well
Lime wedges (for serving)

Heat oil in a medium saucepan over medium. Cook onion, stirring often, until softened and golden brown, 8–10 minutes. Add garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes. Add lentils and cook, stirring, 1 minute. Add tomatoes, ½ cup cilantro, a generous pinch of salt, and 2½ cups water; season with pepper. Set aside ¼ cup coconut milk for serving and add remaining coconut milk to saucepan. Bring mixture to a boil; reduce heat and simmer gently, stirring occasionally, until lentils are soft but not mushy, 20–25 minutes. Season soup with more salt and pepper if needed.

To serve, divide soup among bowls. Drizzle with reserved coconut milk and top with more cilantro. Serve with lime wedges.

Do Ahead: Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill.

Asian flavors · Curry · Dairy-free · Gluten Free · lentils · Vegan

Sweet potato and lentil curry

September 7, 2020 Belinda

A vibrant, low-calorie and vegan dinner, made with sweet potatoes, red split lentils, coconut milk and plenty of spices.
Recipe from Olive Magazine

2 tsp vegetable oil
1 large red onion, finely chopped
4 cloves garlic, crushed
A thumb-sized piece of fresh ginger , finely grated
6 fresh or dried curry leaves (optional)
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground turmeric
2 medium (about 500g) sweet potatoes, cut into chunks
3oz (75 g) red split lentils
14 oz (400 ml) low-fat coconut milk
14 oz (400 ml) vegetable stock
a handful of cilantro leaves
1 lime, wedged

Heat the oil in a large pan over a medium heat and cook three-quarters of the onion with a pinch of salt for 10 minutes, stirring regularly, until softened. Add the garlic, ginger and curry leaves, if using, and cook for 2 minutes.

Add in the spices and cook for 1 minute. Stir in the sweet potato and lentils, then add the coconut milk and stock. Stir well, bring to the boil, then simmer for 15-20 minutes, adding a splash of water if it’s getting dry, until the potatoes and lentils are cooked through. Season.

Serve in bowls with coriander and the remaining onion on top, with lime wedges for squeezing over.

Appetizer Vegetarian · lentils · Salad

Quinoa, lentil and feta salad

August 9, 2020 Belinda1 Comment

This lovely recipe is a little different and is from the BBC Good Food website. Try playing with it a bit, by adding chopped Kalamata olives or fresh corn or capers or…

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7oz (200g) quinoa
1 tsp olive oil
1 shallot or ½ onion, finely chopped
2 tbsp fresh tarragon, roughly chopped
14oz (400g) can Puy or green lentils rinsed and drained or a 14oz vacuum-package of lentils
¼ cucumber, lightly peeled and diced
4oz(100g) feta cheese, crumbled
6 scallions, thinly sliced
zest and juice 1 orange
1 tbsp red or white wine vinegar

Cook the quinoa in a large pan of boiling water for 10-15 mins until tender, drain well, then set aside to cool.

Meanwhile, heat the oil in a small pan, then cook the shallot or onion for a few mins until softened. Add the tarragon, stir well, then remove from the heat.

Stir the softened shallot and tarragon into the cooled quinoa along with the lentils, cucumber, feta, spring onions, orange zest and juice and vinegar. Toss well together and chill until ready to serve.

Asian flavors · Curry · Dairy-free · Gluten Free · lentils · Vegan

EASY lentil curry

July 13, 2020February 29, 2024 Belinda

Recipe from food blog, “Contentedness Cooking”

This lentil curry is so very tasty, packed with aromatic spices, creamy, satisfying and protein rich.
Using steamed, vacuum packed lentils makes it a great time- saver.
It is lovely over rice, roasted sweet potato, quinoa or pasta, and even pickiest people will eat this.

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1 x 1 lb pack vacuum-pack green lentils. (Trader Joes sells these))
5 large cloves garlic, minced
1.5 cup onions, diced
4 tbsp butter
3/4 cup full fat coconut milk or coconut cream for extra creaminess
2 cups cherry tomatoes, halved
1/2 cup crushed tomatoes
2 heaped cups chopped fresh spinach
1 tbsp Madras curry powder
1/2 tsp mustard powder
1 1/2 tsp ground roasted cumin
1/2 tsp ground ginger or 1 tbsp fresh ginger, grated
A good handful of chopped cilantro, but you only have parsley, that works too
Salt and pepper to taste

In a large pan, melt the butter, add onions and garlic and fry for around 7 minutes. Add the ginger, curry powder, cumin and mustard powder and blend well together, allowing the spices oils to come out

Add the lentils, crushed tomatoes and tomato halves to the onions and season with salt and pepper. Cook for 8 minutes more on medium heat.

Add the coconut milk/cream, spinach and chopped cilantro/parsley and let simmer for a few more minutes until well blended. Make sure the onions are tender and the cherry tomato halves are soft before serving. You might have to let it simmer gently for another 15-20 minutes. Add salt and pepper to taste before serving.

Dairy-free · lentils · Salad · Vegan

Moroccan farro salad

June 23, 2020February 18, 2024 Belinda

This healthy vegan farro salad, infused with Moroccan spices can be made ahead and keeps for 4 days, perfect for healthy midweek lunches!

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Serves 6-8

1/2 cup chopped red onion
4 cups cooked farro, (I cook it in chicken or vegetable broth to give it more flavor)
2 cups celery, chopped
1 cup dried apricots, chopped
1/4 cup almonds, chopped or slivered, toasted
1 cup cilantro or flat-leaf parsley (or use part mint, or a blend of all three, chopped
Zest and juice of one orange

Moroccan Dressing:
2 tbsp honey or maple syrup
1/4 cup olive oil
1/4 cup sherry vinegar or apple cider vinegar
3 garlic cloves, crushed
1/2 tsp salt, more to taste
1/2 tsp ground black pepper
1.5 tsp cumin (I roast/toast mine first, as it releases more oils)
1/2 tsp cinnamon
1/8 tsp ground cloves
pinch or two chili flakes (optional, but good)

Cook the farro according to package directions (see notes, feel free to do ahead)
When cool, place the farro, celery, apricots, almonds, onions, herbs and orange zest in a large bowl. Juice the orange and add to the salad.
Mix the dressing ingredients into the bowl. Toss with salad ingredients.
Taste, adjust salt and add chili flakes if you like. I usually add a little more salt after this sits a while.

This is will keep 4 days in the fridge.

Appetizer Vegetarian · Dairy-free · Gluten Free · lentils · Rice · Vegan · Vegetable sides

Mujadara: lentils and rice with crispy onions

March 10, 2020January 23, 2023 Belinda

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From “The Mediterranean Dish”
Clearly, lentils and rice do not make for a fancy meal. In fact, in the Middle East, mujadara is known more as “poor man’s food,” or peasant food.
This mujadara is very simply spiced with salt and pepper. The main flavor maker here is onions, fried to the point of dark golden brown. This is what gives the rice the beautiful depth, both in color and taste.
I use these all-natural black lentils for mujadara. These petite lentils cook fairly quickly. They have a wonderful, creamy consistency; full-bodied and earthy flavor.

Serves 4-6

1 cup black lentils, sorted and rinsed
4 cups water, vegetable sock or meat stock, divided
1/4 cup Greek extra virgin olive oil, more for later
2 large yellow onions, diced (4 cups)
1 tsp kosher salt, more to taste
1 cup long-grain white rice, soaked in water for 10–15 minutes and then drained
black pepper
Parsley for garnish
For the fried crispy onion garnish
Oil for frying
1 large yellow onion cut in very thin rings

Place the lentils in a small saucepan with 2 cups of the water. Bring the water to a boil over high heat, and then reduce the heat and simmer, cover until the lentils are par-boiled (10-12 minutes). Remove from the heat, drain the lentils and set them aside.

In a large saute pan with a lid, heat the oil over medium-high heat. Add the diced onions and cook until the onions are dark golden brown, darker than typical caramelized onions (about 40 minutes), sprinkle the onions with a teaspoon of salt as they cook.

Carefully pour the remaining 2 cups of water, bring the water to a boil over high heat, and then reduce the heat to low and simmer for 2 minutes. Stir the rice and par-cooked lentils into the onion mixture. Cover and bring back to a boil. Stir in a healthy pinch of salt and the black pepper. Reduce the heat to low, cover, and cook until the liquid has been absorbed and the rice and lentils are both cooked through (about 20 minutes).

Remove from the heat and season with salt and pepper to taste. Serve the Mujadara hot or at room temperature with a drizzle of extra virgin olive oil and parsley garnish, if you like.

For the fried onions, heat the oil over medium-high heat (to 375 degrees F) in a saucepan. When a small piece of onion bubbles vigorously, the oil is ready. Fry the onions in batches until they are golden brown. Transfer the onions to a paper towel-lined plate or try, and then arrange them on top of the Mjuadara.

A dollop of Greek yogurt is lovely to serve it with
Enjoy!

lentils · Meat · Rice

One pot “Brazilian” dirty rice

February 26, 2019February 26, 2019 Belinda

This Brazilian Style Dirty Rice might be a far stretch from the authentic Creole dish. But it’s tasty, easy and made in one pot! And who doesn’t love that, especially on a busy weeknight?
Recipe and photo c/o Oliviascuisine.com

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1 tbsp olive oil
12 oz chorizo sausage, diced or sliced
1 onion, chopped
4 cloves garlic, minced
1 large tomato, chopped
1 cup uncooked white rice (see notes if using cooked rice)
1 chicken bouillon
2 cups water
Salt and freshly ground pepper, to taste
2 cups cooked brown lentils
1/2 cup chopped parsley

In a Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the sausage and cook, until beginning to brown, about 5 minutes.
Reduce the heat to medium.
Add the onion and garlic and sauté until fragrant and translucent, about 2-3 minutes. Then, add the tomato and cook until softened.

Add rice and sauté for two minutes. Pour in the water and add the chicken bouillon. Season with salt and pepper. Stir and cover. Cook for 15 to 20 minutes or until the rice is tender. Remove from heat and let it sit for 5 minutes.

Fluff rice with a fork. Stir in the cooked lentils gently.
Stir in the parsley and serve.