Yet Another Cycling Forum
Off Topic => The Pub => Food & Drink => Topic started by: Phil on 07 April, 2008, 08:25:30 pm
-
To start, as requested by Dave here (http://yacf.co.uk/forum/index.php?topic=12.msg9097#msg9097), here is my simple lentil & vegetable curry recipe. It's delicious, nutritious, and cheap.
Preparation time: 15mins
Cooking time: 30mins - 3hrs
Ingredients:
- 300g lentils
- 4 onions, chopped
- 6 cubed potatoes
- 3 handfuls greens, chopped roughly
- 2 courgettes, sliced
- 11/2 litres vegetable stock
- Spices, listed below
Spice List
- 8 tbsp garam masala (hot curry powder)
- 2 tbsp fenugreek
- 2 tbsp turmeric
- 1 tbsp paprika
- 1 tsp sugar
- Pinch of salt
- Pepper to taste
Instructions
1. Fry the onions until translucent in some oil.
2. Mix the spices in to the onion.
3. Pour the stock in.
4. Add the lentils and vegetables.
5. Simmer. Half an hour will be enough to cook it, but for the best texture it will need an hour and half plus. It isn't very prone to burning, so it can be left to cook as long as you stir it occasionally.
It goes best with naan bread, but it works well with rice too. The proportions given above will feed six. The courgettes are a personal favourite, and can be swapped for another vegetable or more greens.
Happy lentilling!
-
Ta :thumbsup:
-
Will try it tomorrow :thumbsup:
-
Thanks for posting that Phil and thanks Dave for asking for it. We are trying to incorporate more vegetarian food into our diet and that looks like something I could try :)
-
You forgot to add water!
PS - diced root ginger and orange peel would make it beautiful!
Better still try adding a few shatkora slices. Yummy!
-
Interesting...
However, I am a crap vegetarian and my lentil-fu is weak.
What breed of lentils do you use?
-
I make this one :P
Dhal Potato Curry Veg HT ACC Fijian 55mins plus soaking
Serves 4-6 Hot Vegetarian Vegan Pulses Vegetables Curries Gluten Wheat Dairy Free Eggless Fiji Oceania
Ingredients
200g/7oz Lentils (Dhal), pre-soaked overnight
60ml/2fl.oz. Vegetable Oil
1 teasp Mustard Seeds
1 Onion, finely chopped
2 Garlic Coves, crushed
2 Chillies, finely chopped
1 teasp Ground Turmeric
2 level tbsp Curry Powder (check ingredients)
Salt
2 Large Tomatoes, chopped
450g/1lb Potatoes, cubed
480ml/16fl.oz. Water
2 tbsp Lime juice
Instructions
1. Drain the Lentils well and set aside. Heat the oil in a large saucepan until hot then add the mustard seeds and cook until they pop.
2. Add the onion, garlic and chilies and fry for 3 minutes, stirring.
3. Add the curry powder, turmeric and salt and continue to fry for a further 5 minutes or until onion is soft.
4. Add the tomato, potato and the drained lentils and fry, stirring, for 3-4 minutes.
5. Add the water and lime juice, mix well then reduce the heat to low, cover and simmer for 20 minutes, stirring occasionally. Serve hot.
-
For those that supplied the recipes: when do you weigh the lentils for the recipe, before of after soaking?
TIA
-
before soaking
-
Interesting...
However, I am a crap vegetarian and my lentil-fu is weak.
What breed of lentils do you use?
We used ordinary red lentils, but I'm sure you could substitute anything. The packet said there was no need to soak them, so I just bunged them in - that's why I bought them. I didn't want to mess about soaking them hours in advance.
Sam, I used loads of stock, so I didn't need any more water (the eight oxo cubes were the most expensive ingredient :-[). I'll definitely try adding ginger next time though, thanks for the tip.
Thanks for the new recipe, numbnuts, I'm a big dhal fan.
-
... my lentil-fu is weak.
What breed of lentils do you use?
A quick guide to lentils:
Strictly speaking, lentils are the small lens-shaped normally green or brown things, though most normal people use the term to include any split beans and split lentils as well. The indian term "dhal" refers to any hulled and split legume, including split lentils, but not to whole lentils.
Brown lentils/green lentils/whole masoor: These are the traditional whole lentils - different varieties but virtually indistinguishable and interchangable in recipes.
Red lentils/split red lentils/masoor dhal: The most common split lentil, easy to cook, good flavour. Just the above without the skins.
Yellow lentils/Moong dhal: hulled moong beans, not a true lentil but very similar. Good in Indian dishes if available.
Puy lentils: smaller than normal lentils, more expensive, good in salads and lentil loaf.
Yellow split peas: these are actual garden peas, dried, hulled and split. Fairly grim and probably what put many of us off lentils as kids, but they make an excellent lentil and potato stew if seasoned really really well (especially if you're skint)
Chana dhal: look the same as split peas but they are made of chick peas (gram). A bit of an acquired taste, but worth perservering.
Toor dhal/toovar dhal: these look like split peas but have an oily coating and need careful washing and long cooking.
-
red lentils are as said ^^ brown/green ones without their shells. They go into mush when cooked and make a great dhal or soup additive
The ones with shells keep their texture when cooked, can be sprouted (they make great sprouts) and appear in salads'n'stuff
-
I have just had a great load of lentils, cooked with onion, garlic, mushroom/truffle paste, passata and peas. Yum.
-
I have just had a great load of lentils, cooked with onion, garlic, mushroom/truffle paste, passata and peas. Yum.
You'd better keep well clear of naked flames. :evil: ;D
-
I have just had a great load of lentils, cooked with onion, garlic, mushroom/truffle paste, passata and peas. Yum.
Sounds tasty. No water, just passata? Any suggestions for temperature and time?
-
I too have just had lentils for dinner. Rather a lot of lentils.
*parp*
-
I had a go at the first lentil recipe last night. Very good it was too- many thanks.
I can chew my farts this morning. :thumbsup:
-
I always buy tinned lentils.
Where's goatpebble, btw?
-
He hasn't posted for months, I think he took a break.
Today we have made lentil soup, and very nice it is too :P
-
And here's the lentil & cabbage soup recipe. Probably not hugely seasonal at the moment, but it's chilly up here and this is very warming.
Preparation time: 10mins
Cooking time: 45mins.
Ingredients:
- 125g lentils
- 1 onion, chopped
- 4 potatoes, diced
- 2 carrots, diced
- 4 large cabbage leaves, chopped
- 1 litre vegetable stock
- Knob of butter
- Spices to taste
Instructions
1. Fry the onions and spices in the butter.
2. Add everything else.
3. Simmer for 45 minutes.
It's nice and easy, the lentils make the soup go lovely and thick, and the cabbage leaves go soft but give it a bit more variety in texture. You can just use salt and pepper for seasoning, but we've used oregano and coriander, and a dash of turmeric.
-
Today's experiment will be lentil burgers. If they work, I'll post the recipe.
-
Is your house a designated exclusion zone yet?
;D
-
We haven't had to turn the heating on all week :thumbsup:
-
lentil-based spag bog sauce.
Soak and boil brown or green lentils in separate pan. Erm, about a cup or so. Boil them until going soft.
Finely chop 3 medium-large onions.
Fry until translucent. I prefer using butter to oil.
Finely mince 2-3 medium carrots. Don't overdo quantity of carrots.
Add to onions, continue cooking.
Drain and wash lentils. This gets rid of parping effects.
Add 4-8 chopped garlic cloves to onions and carrots. keep temperature low so you don't burn the garlic.
chuck in some red wine. a glass or so? Cook it off for a bit.
Add lentils and herbs. Oregano, basil are good.
Add tin of chopped tomatoes.
Make up some stock - a cupful. I find 2 vege stockcubes and one teaspoon of vecon paste about right.
Add stock
Cover and simmer, stirring to ensure it doesn't stick. Add water as necessary.
Serve with spagetti. Rice-spagetti is good.