Posts Tagged With: lentils

Lamb with Lentils & Cauliflower

After slow roasting a lamb shoulder for Sunday lunch, there was plenty of leftover meat so I created this easy dish to use up the leftover meat – it’s kind of like a cross between a pilaf and a fattoush!

~ 3/4 cup dry french green lentils – boiled for 20 mins and drained
~ 2 cups cauliflower florets
~ 1/2 tsp cumin
~ 1/2 tsp ground coriander
~ 1 tsp flour
~ 1/2 red onion, sliced and then halved
~ 2 cups leftover lamb shoulder meat, chopped into chunky pieces
~ handful of green beans, cut into 5cm pieces
~ handful almonds, chopped
~ juice of 1 lemon
~ salt & pepper
~ olive oil
~ 2 tomatoes, diced
~ handful of feta, crumbled
~ fresh coriander leaf

Place the cooked lentils in a large bowl with juice of 1/2 lemon, olive oil, salt & pepper
Coat the cauliflower in cumin, coriander & flour and pan fry with a little olive oil, adding water in small amounts as it fries
Place in the bowl with the lentils
Saute the red onion in a pan until soft, then add the lamb meat and green beans
Add the almonds for the final minute or so, then add everything to the bowl with the lentils and cauliflower
Throw in the tomatoes, feta and fresh coriander as well as the juice of the other 1/2 of the lemon
Check seasoning and add salt & pepper if required

Categories: Dinner, Meat, Recipes | Tags: , , , , , , , | Leave a comment

Cauliflower Curry (Chicken or Fish)

Inspired by another food blog, Scandi Foodie, I made the Cauliflower Curry featured as part of a sugar free vegan diet.  I didnt have all the ingredients so my recipe is slightly modified.  I served this with pan fried fish and some lentils and cabbage.

Curry paste:
Blend the above ingredients together in a small blender (I love Magic Bullet):
~ 3 coriander root (bottom stalks of the coriander/cilantro herb – keep them in the freezer after using the leaves fresh)
~ 1 brown onion cut into chunks
~ 250 ml coconut milk
~ 4 tbsp raw almonds
~  2 tbsp sunflower seeds
~  2cm cube fresh ginger
~ 2cm cube fresh turmeric root, chopped
~ 1 tsp ground cumin
~ 1 tsp ground coriander
~ 1 red chilli (include the seeds too!)
~ pinch cayenne pepper

Set the paste aside and prepare your veges/meat:

~ 1 head of cauliflower, cut into small chunks
~ 1 small brown onion
~ olive oil
~ french green beans/broccoli
~ 250ml chicken stock
~ 300g chicken thigh meat or white fish (optional)

Heat the oil in a pan set to medium-high heat
Add the cauliflower and onion and fry for about 5 minutes
Add the paste, stir through then add the chicken stock slowly unti you have a consistency you like (I like mine to be thick)
Add the other green veges and chicken / fish
Cover and cook on a med-low heat for about 10-15 minutes – add more stock/water if it gets too dry.
If you need a thicker mixture, remove the lid for the last 5-10 mins
Squeeze the juice of 1/2 lime over the curry at the end before serving

You could have this with rice or on it’s own.

Categories: Dinner, Healthy, Recipes, Vegetarian | Tags: , , , , , , , , , , | Leave a comment

Lentil Patties

These are great for a quick, substantial, vege-packed meal – and leftovers are great for lunch; just re-heat them in the microwave or even on a sandwich press to keep them crispy.

Lentil Patties

~ 1 cup of sweet potato mash
~ 1 x 400g tin of brown lentils, drained and rinsed
~ 1 large carrot, grated
~ 1 large courgette, grated
~ 1 medium onion, grated (or finely chopped)
~ 1/4 cup sunflower seeds
~ 1/4 cup sesame seeds
~ pinch of chilli flakes
~ pinch of chilli powder
~ salt and pepper
~ any dried or fresh herbs – I used a pinch of dried basil
~ 1 egg
~ 1/4 cup breadcrumbs (can use wheat free variety)
~ parmasan or cheddar cheese (about 1/4 to 1/2 cup depending on how much you like the cheesy flavour)

Set oven to 180C
Put all of the above ingredients into a large bowl and mix well
Line 2 baking trays with baking paper
Shape handfuls of the mixture into balls, place them on baking paper then flatten slightly
Bake for 25-30 mins until crispy
Allow to cool before serving with a green salad, chicken or other meat if desired.

I served these patties with the Pomegranate Watercress Salad featured previously, however I added some toasted flaked almonds to it this time.

Categories: Dinner, Healthy, Recipes, Vegetarian | Tags: , , , | Leave a comment

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