Tag Archives: Lentil

Comfort & Nourishment

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Today didn’t go to plan. I went to work thinking I would be caring for patients but instead I was the one lying down getting my obs taken after seeing stars and nearly hitting the deck halfway during a procedure. They hadn’t even got to the gory part yet! Turns out I had a fever and was coming down with something – no fun.

I have to be practically dead to loose my appetite completely so I wanted something that was going to be good for my body for dinner and that required minimal energy cook. Grocery shopping was out of the question so I adapted Stephen’s Healthy Lentil Bowl by (NeverHome)Maker to what I had in the cupboards. The result was a simple and satisfying one-dish dinner in half an hour. The list of spices is long but the taste was more subtle than overbearing, perfect for an unhappy tummy.

Lentil and Chickpea Bowl Recipe (adapted from Stephen’s Healthy Lentil Bowl)

(serves 2)

Ingredients

  • 3C water
  • 1C red lentils (raw)
  • 1 can chickpeas, drained and rinsed
  • 1t canola oil
  • 2 onions
  • 1/2t curry powder
  • 1/2t turmeric
  • 1/2t cardamom
  • 1/2t paprika
  • 1/2t coriander
  • 1/2t mustard seeds
  • 3C spinach
  • 1/4C trim milk
  • salt and pepper to taste

Method

P1020651 1. Simmer lentils in water until softened (~8minutes). They will still be in quite a bit of liquid.
P1020656 2. Sauté onions in canola oil until translucent.
P1020659 3. Add spices to onions and sauté a further minute.
P1020666 4. Add lentils and chickpeas and simmer for 10 minutes, stirring frequently so the mixture does not stick to the pan.
P1020670 5. Add spinach and milk. Cook, stirring often, until spinach is wilted and heated through. The lentils will partially dissolve, making the mixture thick and creamy.
P1020678 6. Season with salt and pepper to taste. Serve with bread to dunk.
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Lentil Dahl

Don’t be put off by the long list of spices for this recipe.  Although there are lots are ingredients, it is still a quick and easy dinner to throw together on a weeknight. I use the half  hour the recipe takes to simmer to tidy the kitchen, make my lunch or prepare some dessert. I used canned lentils because that is what I had in my cupboard but you could most definitely use dried lentils and it wouldn’t take much, if any, longer to prepare. You would just need to increase the amount of stock so the lentils have enough moisture to absorb.

Lentil Dahl Recipe

adapted from Joe Rich’s Red Lentil Dahl recipe

(serves 2 as a main or 4 with rice and vegetables)

Ingredients

  • 1tsp cumin seeds
  • 2tsp mustard seeds
  • 1/2tsp fennel seeds
  • 1tsp ground coriander
  • 1tsp cardamom
  • 1/2tsp ground chili
  • 1/4tsp cinnamon
  • 1 lug olive oil
  • 1 onion
  • 1TBSP minced garlic (3-4 garlic cloves)
  • 1TBSP minced ginger
  • 1/2tsp salt
  • 3TBSP tomato paste
  • 1/2C vegetable or chicken stock
  • 1 can lentils
  • 1 can chopped tomatoes
  • 1TBSP lime juice
  • few handfuls of baby spinach leaves

Method

1. Gently heat spices in a saucepan with oil until fragrant
2. Add onion and saute until softened and translucent
3. Add garlic and ginger and cook for a further few minutes
4. Add salt, tomato paste, stock, lentils & tomatoes
5. Cook for 20-30 minutes until mixture is thickened
6. Add lime juice and spinach, stir until wilted

I just had this plain but plain yogurt and some coriander leaves on top would have just made it. The flavour is quite ‘tomato-ey’ and has a just a little heat. It’s definitely not authentic Indian by any stretch of the imagination but still yummy.

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