Red Lentil Dahl

My wonderful partner Les makes this every Friday.

This recipe will make enough for four people.

2 medium mugs red lentils (check packet to see if they need soaking, some do, some don’t).

1/2-1 tsp dried chili flakes. (start off with little amount, can always add more for a hotter taste).

1 tin chopped tomatoes.

2 medium sized onions.

2 level tsp ground turmeric.

1 tsp ground cumin.

4 tsp ground coriander.

1 tsp garam masala.

generous handful of fresh coriander washed and chopped (stalks removed).

2 vegetable stock cubes.

1 tbsp  ginger fresh /frozen.

3 tsp  garlic fresh/frozen.

1 tsp salt.

2 tbsp olive oil.

3 medium cups water.

1/4-1/2 tsp chili powder. (start off with small amount, add more if needed).

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1. Rinse the lentils in cold water until the water runs clear and drain.

2. Dice the onion and place into a large pan on medium heat (or wok) with olive oil.

3. Add cumin, coriander, garlic, chili flakes & salt and cook for 5 minutes – stir well.

4. Add ginger and turmeric and cook for a further 5 minutes – keep stirring to avoid sticking. (If sticking add a few drops of water)

5. Add chopped tomatoes, water and lentils, half of the coriander and vegetable cubes, bring to boil (stir well) and then simmer on moderate heat for 20 minutes. Add the rest of the coriander and garam masala. Add additional water according to the consistency you want. Simmer for a further 10 minutes.

Serve with rice and or chapattis

Smoked Bacon and Lentil Soup.

500 g 1 lb 2 0z dried red lentils.

100 g 4 oz smoked bacon medallions chopped.

 

 

 

1 vegetable stock cube.

1. Pork stock cube.

1/2 tsp garlic powder.

pinch salt.

1 tsp dried herbs.

3/4 pint water.

Peas, sweetcorn, mushrooms, peppers (optional)

1. Rinse lentils until the water runs clear, place in large saucepan cover with fresh water, bring to boil and cook for half an hour. Drain in colander until all water has drained.

2. Rinse pan. Place 3/4 pint water in pan with stock cubes and bacon Medalions, garlic powder and dried herbs. bring to boil stirring all the time until stock cubes have dissolved.

3. Add lentils stir, turn heat down and simmer for half an hour stirring occasionally.

Serve and enjoy.

Peas, sweetcorn and diced peppers, mushrooms, cooked cubed potatoes and pasta go beautifully in this soup.

To give it a little bit of a kick you could add 1/4 tsp paprika, 1/4 tsp cumin, tinny amount garam masala, tinny amount chilly powder. 

Sausage Casserole

2lb small pork sausages.

1 tin chopped tomatoes.

1 small onion.

1/2 cup frozen peas.

1/2 cup sweetcorn.

1/2 pint boiling water with 2tbsp gravy granules stirred in.

2 tsp mixed herbs.

2 tbsp red lentils washed.

4 mushrooms cleaned with damp cloth and sliced.

salt & black pepper.

Pre heat oven 180C, 350F Gas mark 4.

1. Brown sausages over medium heat. Remove from pan and place in 1 1/2 quart casserole dish.

2. Pour over tomatoes stir in peas, sweetcorn, onion, salt & pepper, gravy, mixed herbs & lentils.

3. Bake covered with foil for 30 minutes until vegetables are tender.

Serve with mash potatoes and roast carrots.

Sweet potato, spinach & lentil dahl

Cost-effective and ready in 30 minutes, this veggie supper makes an ideal midweek meal

• 100g red lentils
• 450ml vegetable stock
• 1 small onion , grated or finely chopped
• 2 tomatoes , chopped
• ½ tsp turmeric
• 1 tsp garam masala
• 1 red chilli , finely chopped
• 1 large sweet potato , cut into small pieces
• 2 handfuls young leaf spinach , shredded
• 2 naan bread , warmed, to serve
• Put all the ingredients except the sweet potato, spinach and naans in a pan, bring to a simmer and cook for 10 minutes. Add the sweet potato and cook until tender, another 10-12 minutes. Stir in the spinach and cook for a minute until wilted.

• Serve with naans.