Recipe Rice salad, lentils and peas

For the Rice salad :

Rice salad

Ingredients:

– 2 teaspoons of rice
– 1 tablespoon lentils
– 80g of shelled peas
– 60g of cooked white fish
– 4 pickled cornichons
– 30g of basil
– 3 tablespoons olive oil
– 2 cloves garlic
– The zest of 1 lemon
– Salt pepper

Preparation

– Cook the rice, lentils and peas in a large saucepan of boiling salted water until all are tender, then drain and refresh under cold water.
– Add garlic, basil, olive oil, lemon zest, salt and pepper to a blender and mix.
– Place in a bowl the rice mixture, the pieces of pickles, the fish cut into pieces, add the sauce of basil and mix well.
– Serve immediately.

Source: www.femmezoom.com

Slow cooker coconut curry lentils

INGREDIENTS
COCONUT CURRY LENTILS
  • 1 yellow onion $0.37
  • 2 cloves garlic $0.16
  • 2 cups brown lentils $1.36
  • 1 sweet potato (about ¾-1lb.) $0.98
  • 2 carrots $0.22
  • 3 Tbsp curry powder (hot or mild) $0.45
  • ¼ tsp ground cloves (optional) $0.03
  • 15oz. can petite diced tomatoes $0.65
  • 15oz. can tomato sauce $0.99
  • 3 cups vegetable broth $0.39*
  • 14oz. can coconut milk (full fat) $2.47
FOR SERVING
    • 10 cups cooked rice $0.99
    • ½ red onion $0.40
    • ½ bunch cilantro or green onions $0.40
INSTRUCTIONS
  1. Dice the onion and mince the garlic. Peel the sweet potato and carrots. Dice the sweet potato (1/4-1/2 inch cubes) and slice the carrots.
  2. Add the onion, garlic, sweet potato, carrots, lentils, curry powder, cloves, diced tomatoes, tomato sauce, and vegetable broth to the slow cooker. Stir to combine. Place the lid on the slow cooker and cook on high for four hours or low for 7-8 hours. Once cooked, the lentils should be tender and most of the liquid should be absorbed.
  3. Stir the can of coconut milk into the lentils. Taste and adjust the salt or other spices as needed (the amount of salt needed will depend on the type of broth used and the salt content of the canned tomatoes).
  4. To serve, add 1 cup cooked rice to a bowl followed by 1 cup of the lentil mixture. Top with finely diced red onion and fresh cilantro.
NOTES
*I use Better Than Bouillon to make my vegetable broth.

Slow Cooker Coconut Curry Lentils are a hands-off, fiber filled, freezer friendly vegan dinner. Budgetbytes.comSlow Cooker Coconut Curry Lentils are a hands-off, fiber filled, freezer friendly vegan dinner. Budgetbytes.com

STEP BY STEP PHOTOS

Lentils and Vegetables in Slow CookerDice one onion (it’s under all that stuff) and mince two cloves of garlic. Peel one sweet potato (3/4-1 lb.) and peel two carrots. Dice the sweet potato and slice the carrots. Add the onion, garlic, sweet potato, and carrots to the slow cooker, along with 2 cups uncooked brown lentils.

Tomatoes and Spices in Slow CookerAlso add one 15oz. can of petite diced tomatoes, a 15oz. can of tomato sauce, 3 Tbsp curry powder (mild or hot–your preference), and 1/4 tsp ground cloves. I’ve decided that I really like cloves in my curry, but if you’re not a clove person you can leave it out.

Sharwoods Curry PowderThis is the curry powder I use, BTW. It’s just something I picked up at the grocery store, but it has pretty good potency. Curry powders can vary quite a bit from brand to brand in both flavor and potency, so you might have to experiment to find one that you like. I like to buy mild curry powder and then just add cayenne to dishes when I want things spicy.

Vegetable Broth in Slow CookerFinally, add 3 cups vegetable broth to the slow cooker and give everything a good stir.

Slow Cooked LentilsPlace the lid on the slow cooker and cook on high for four hours or low for 7-8 hours. If your slow cooker runs extra hot or doesn’t hold in moisture well, keep an eye on the cooker to make sure the lentils are not drying out. If they begin to look dry or burned on the edges, add more water. After cooking the lentils should be tender and most of the broth absorbed.

Slow Cooked Curried LentilsStir in one 14oz. can of full-fat coconut milk. Give the lentils a taste and adjust the salt or other spices if needed. The amount of salt needed will depend on the salt content of your vegetable broth and canned tomatoes. Mine had plenty of salt, so I added none. If you find the lentils to be bland at this point, add a 1/2 tsp of salt or so to see if that makes the flavors pop.

Slow Cooker Coconut Curry Lentils are a hands-off, fiber filled, freezer friendly vegan dinner. Budgetbytes.comTo serve the lentils, add 1 cup cooked rice to a bowl, followed by 1 cup of the coconut curried lentils. Top with finely diced red onion and fresh cilantro (or green onions if you’re not a cilantro person). Other optional toppings include: plain yogurt, a squeeze of fresh lime, or thinly sliced jalapeños. 

Slow Cooker Coconut Curry Lentils are a hands-off, fiber filled, freezer friendly vegan dinner. Budgetbytes.com

Lamb kebabs and lentils

Ingredients

For the tamarind sauce
2-3 sprigs fresh mint, leaves only
1 tbsp tamarind paste
½ green chilli, finely chopped
½ tsp salt
½ tsp sugar

For the mint yoghurt
5 tbsp plain yoghurt
1 tsp mint sauce
pinch cayenne pepper or chilli powder
salt

For the lamb kebabs
400g/14oz lamb mince
4 shallots, finely chopped
2 fresh green chillies, finely chopped
bunch fresh coriander, finely chopped
1½ tsp salt
1 tsp ground turmeric
2 tsp ground coriander
2 tsp ground cumin
1 tsp chilli powder
1 slice white bread, made into breadcrumbs
freshly ground black pepper
vegetable oil, for frying

For the lentil bites
300g/11oz red split lentils, soaked overnight in cold water, drained
1 medium onion, finely chopped
1 tsp ground turmeric
1 tsp ground coriander
½ tsp chilli powder
5 tbsp finely chopped fresh dill
3 tbsp flour
vegetable oil, for frying

Preparation method

For the tamarind sauce, put all the ingredients into a blender with four tablespoons of water and blend until smooth. Transfer to individual dipping bowls or ramekins.

For the mint yoghurt, put all the ingredients into a blender with a pinch of salt and blend until smooth. Transfer to individual dipping bowls or ramekins.

For the lamb kebabs, combine all the ingredients, apart from the vegetable oil, together in a bowl. Season, to taste, with sea salt and freshly ground black pepper and knead for a minute or two with clean hands until everything is thoroughly mixed.

Break off small pieces of the mixture and shape into balls, about the size of golf balls.

Pour enough oil into a large frying pan to come about 2cm/¾in up the sides of the pan and place over a high heat. When the oil is hot, add the balls, in batches if necessary to avoid overcrowding the pan, and turn the heat down to medium. Fry for 5-6 minutes, turning occasionally, or until golden-brown and cooked through. Remove with a slotted spoon and drain on kitchen paper. Keep warm.

For the lentil bites, tip the lentils into a food processor and blend until coarsely mashed, but not puréed. Transfer to a bowl and add all the remaining ingredients, apart from the gram flour and vegetable oil. Season, to taste, with sea salt and freshly ground black pepper and mix well.

Add one tablespoon of the gram flour and mix thoroughly, then repeat this process until all the gram flour has been incorporated or until the mixture is thick enough to hold its shape.

Pour enough oil into a large frying pan to come about 2cm/¾in up the sides of the pan and place over a medium heat. Test when the oil is hot enough by frying a small piece of onion – if the onion sizzles rapidly in the oil, it is at the correct heat.

Carefully place one tablespoon of the mixture into the oil at a time, repeating until the pan is full but not overcrowded (you may need to fry them in batches). Fry for 5-6 minutes, turning occasionally, until crisp and golden-brown and cooked through. Remove with a slotted spoon and drain on kitchen paper.

Serve the warm kebabs and lentil bites with the sauces for dipping.


Overnight preparation time
10 to 30 mins cooking time
Serves 4-6

Source: queerlife.co.za

Moroccan-Style Pumpkin (With Lentils)

INGREDIENTS

  • 2 tablespoons olive oil, plus a little more if necessary
  • 1 pound boneless leg of lamb, cut into 1-inch cubes and trimmed of fat
  • Salt and freshly ground black pepper
  • 1 large or 2 medium onions, roughly chopped
  • 6 cups 1-inch cubes pumpkin flesh
  • 2 teaspoons minced garlic
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 2 fresh bay leaves
  • ½ cup dry white wine
  • 2 cups chicken, beef or vegetable stock
  • 1 ½ cups chopped ripe tomatoes with juices (canned are fine)
  • 1 cup lentils
  • Chopped cilantro for garnish

PREPARATION

  1. In a heavy pot with a lid, heat 2 tablespoons olive oil on medium-high heat. When hot, add the lamb; sprinkle with salt and pepper and cook until browned on all sides, 5 to 8 minutes total, stirring as needed. Remove the pieces of lamb to a plate and reduce the heat to medium.
  2. If the pan is dry, add more oil. Add onions and cook, stirring occasionally, until soft, 5 minutes. Add pumpkin, garlic, turmeric, cinnamon and cumin; cook until pumpkin begins to soften, about 10 minutes.
  3. Add bay leaves, wine, stock and tomatoes, and return lamb to the pan. Bring to a boil, then reduce the heat and cook for at least 45 minutes on medium-low, partly covered. Stir occasionally; add more stock if needed.
  4. Add lentils, and bring the mixture back to a boil. Adjust heat a simmer. Continue to cook, uncovered, stirring occasionally, until the lentils are tender and the liquid is thick, about 30 minutes. (If at any point it threatens to become too thick, add a bit of stock or water.) Taste, and adjust the seasoning. Remove the bay leaves, and garnish with cilantro before serving.

Source: cooking.nytimes.com