Tag: Lentils

Lentil Amaranth Stuffed Portobello Mushrooms

This recipe for stuffed portobello mushrooms is elegant and completely delicious.  Using both lentils and amaranth, these are a  great source of plant based protein and packed with many valuable nutrients.  Adding roasted peppers compliments the meaty flavour and texture of the portobellos and the tangy, creamy goat cheese brightens the dish.  To make this meal vegan, pine nuts would be a suitable substitute. Continue reading Lentil Amaranth Stuffed Portobello Mushrooms

Thai Sweet Potato and Lentil Curry

A bowl of Thai Sweet Potato and Lentil Curry with 2 wedges of fresh lime
Thai Sweet Potato and Lentil Curry
The other day my sister showed up with a bag of unique ingredients and a magazine I had never heard of. Some people bring flowers or chocolates or wine; my family brings me ingredients. They know me so well!  It was the perfect gift.
The magazine is Arabia Food and Travel. It has a picture on the cover of a gorgeous Pumpkin and Coconut Laksa. In the bag were some of the more exotic and interesting ingredients I needed to make it, and I could not wait to see what I could come up with.  Although my recipe is quite different from the original, it definitely provided inspiration.  
The curry paste is strong and spicy with lots of lemon grass and ginger and just enough heat that everyone in the family will enjoy it. The fresh turmeric, ginger, chili peppers and cilantro give it an extra brightness. Make the curry paste first and the rest comes together quickly.
This soup is truly delicious. The fresh lime leaves elevate this lovely curry so that it saturates your taste buds with sweet, spicy, sour and salty components. It is almost like a health tonic and perfect for giving the immune system a boost to stave off a cold or flu.  A great winter lunch or dinner.
Thai Sweet Potato and Lentil Curry
Curry Paste
3 stalks lemon grass, chopped, outer tough leaves and ends trimmed
1 1/2 fresh small red Thai chilis deseeded (or more for extra heat)
1 small onion, peeled and roughly chopped
5 garlic cloves, peeled
3 inch piece of fresh young ginger, washed, roughly chopped
1/4 cup cilantro
5 small fingers of turmeric (about 5 inches) washed and trimmed and roughly chopped
Pinch salt
water
Directions:  Place lemon grass in small bowl of food processor along with 1/4 cup water.  Process, stopping regularly to scrape down the bowl until it is a paste.  (This will take a little time) Add everything else and process until everything is  mixed well.  Add more water if necessary.  You will not need all of the paste for this recipe. It is a wonderful curry paste to have on hand and you will find all kinds of ways to use it.
Sweet Potato and Lentil Curry
1 tablespoon coconut oil
1 medium onion, diced small
1/3  cup curry paste
1 liter vegetable stock
1 small can (160ml) coconut milk 
6 sweet potatoes, peeled and diced (about 4 cups)
1/2 cup yellow lentils (toor dal)
4 lime leaves
Directions:  In a large saucepan, heat coconut oil.  Add onion and cook a few minutes.  Add curry paste and cook until fragrant.  Add vegetable stock, coconut milk, lime leaves, sweet potatoes and lentils and cook until sweet potatoes are tender and the lentils are cooked, about 25-30 minutes.  Remove lime leaves and serve. Garnish with minced fresh red chili peppers, coconut butter, cilantro,and lime wedges. Serve with rice, other grain or noodles.

 

 

Lentil Tacos

Lentil Tacos
Lentil Tacos

I have made a very conscious effort to include more lentils and other pulses in my cooking. There are just so many healthy benefits: they’re high in protein, high in fibre, high in iron and many other vitamins and minerals.  Lentils are also very budget friendly – the cost of the protein in the meal will only be dollar or two.  Through experimentation I have found pulses really work with many different herb and spice combinations, and it is easy to mix things up to avoid ho hum dinners!

I remember the first time I made these my family just loved them! Tacos in any form are such a fun, kid-friendly meal and great for casual family style dining where all the fixings are on the table and everyone builds their own. These are so delicious, with all the familiar flavours of tacos, yet the lentils make a lighter, healthier,  fibre rich meal.  Paired with a fresh green salad, this easy dinner is on the table in only 40 minutes. I usually make a double recipe so that I cook once and then have extra filling for another meal of taco’s, burritos, or other mexican flavoured dish. The filling freezes well.  Simply defrost, heat and serve. This meal is gluten free and vegan (with a dairy free cheese).

 Lentil Tacos

1 tablespoons olive oil

1 medium onion, small dice

2 cloves garlic, minced

1 tsp ground cumin

1/2 tsp ground coriander

1 1/2 tsp paprika

1 tsp chili powder

1 cup brown lentils (rinsed and drained)

340 ml strained tomatoes

340 ml water or more

salt and pepper

 10 Taco Shells *see note about TBHQ

 Heat oil in large sauce pan over medium heat.  Add onion and saute a few minutes and then add garlic.  Cook until garlic is fragrant.  Turn heat down to low and add cumin, coriander, paprika and chili powder.  Cook a minute or two.  Add lentils, strained tomatoes and water.  Simmer until lentils are cooked, adding more water if needed.  Once the lentils are cooked (about 25 minutes) continue to simmer to thicken to desired consistency.  Add salt and pepper to taste. 

 Heat oven to 325 degrees.  Place taco shells on cookie sheet and heat for about 5-7 minutes until warm.

 Assemble taco’s with filling, lettuce, tomatoes or salsa, cheese and avocado. (vegan cheese product to make vegan)

TBHQ – When you shop for taco shells, check the ingredient list.  One of the ingredients may be TBHQ.  TBHQ is tertiary butylhydroquinone, a synthetic antioxidant that is used to extend the shelf life of packaged foods. It is to keep the fat in the product from becoming rancid.  There are good qualtiy brands of taco shells on the market that do not have TBHQ and also have a very reasonable best before date.