Tag Archives: lentils

Lentil Dal with Cucumber and Mint Raita

So, I learnt a new lesson this week. Dal doesn’t photograph very well. After an entire weekend in London of Ivy-free vodka and beer binging I was too impatient to to spend longer than approximately 5 seconds trying to take a flattering picture of my first proper meal in 3 days. Hangover hunger is scarily powerful. Evidently Ivy had a similar weekend because she wouldn’t even give me 5 seconds before inhaling her own dish.

I am in turmoil here guys. What is better, to post a recipe without photographic evidence at all or to post a picture that could potentially put you off eating dal EVER AGAIN? It kind of looks like baked beans…I really really really dislike baked beans. At best, you will just gently chuckle at my complete lack of photography skills. I actually enrolled in a photography course once, but never went back after the first session as I couldn’t face the judgemental glares after rocking up to the first session without a god damn camera. Fuckin’ pretentious hippies. I’m not bitter at all. Well, I’m sure if my sixteen year old self knew that I would be regularly taking photos of food to show off to people on the internet,I may have either thought twice about quitting or changed my entire life plan.

Anyway, here is the recipe. I definitely recommend making the raita alongside it as they taste delicious together and it is particularly good for anyone with a kiddo that isn’t too keen on spice. So please try it, it really is delicious, plus very cheap and easy to make. If it really is as gross as it photographs, then maybe I will eat nothing but baked beans for an entire week as some kind of macabre punishment.

Lentil Dal (serves 4)

200g yellow lentils

1 medium onion, diced

1 large garlic clove, minced

1cm ginger, finely chopped

1 tablespoon mild curry powder

1 teaspoon tumeric

1 teaspoon cumin

350ml vegetable stock

For the raita:

200g natural yoghurt

1 bunch of mint leaves, finely chopped

1/2 cucumber, grated

1/2 teaspoon cumin

Heat butter or groundnut oil in a large pan and add onion, frying for 4-5 minutes until browning. Add garlic and ginger and fry for a further 1 minute, then adding all the spices for another minute. Add the lentils and stock, stir, cover and simmer for at least 40 minutes until the lentils are very soft. Add water if necessary. For the raita, place the grated cucumber in a sheet of paper towel and squeeze out the excess water. Mix together all the ingredients in a bowl. Serve the dal and raita with wholemeal chapattis or a small serving of rice.

Ok, you ready?

Please just…

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I KNOW, I KNOW.

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Lentil Lasagne

I just wrote a very long and detailed entry about all that we have been upto over this month, and then accidentally pressed the backspace and the entire thing was wiped out. I literally said ‘NOOOOOO’ in the most film-ish way. Why is it so easy to delete a new post? Can’t you be more like hotmail and ask me if I’m sure that I want to leave the page? I can’t believe I am wanting anything to be more like crappy hotmail, but there you go.

So because I simply do not have the will to type out everything again, here are the keywords from the post: last minute camping trip, late nights, unpacking, toddler tantrums and huge argument with psychotic neighbour. Maybe I should just write all my entries like this, to save myself any future backspace accidents. I fear I may break my laptop in some kind of hasty vengeance next time.

I am going to be frank; I really hate making lasagne. There is too much chopping, frying, baking and subsequently washing up for my liking, but because it tastes so good every couple of months I finally stop being so lame and make one. This is the first time I used lentils in one and my boyfriend was very hesitant, but the entire dish was completely annihilated and he said he would have happily eaten double the amount which is probably a good sign. I used merchant gourmet puy lentils but to be honest, it seemed like a shame to add them to a sauce when they already taste to delicious on their own, so next time I would probably just use regular canned lentils. You could use dried too, but only if you have more patience than I do because cooking dried lentils takes waaaaaayyy longer than my brain will allow me to wait.

Lentil Lasagne (serves 3-4)

250g puy lentils

1 tin chopped tomatoes

1 tablespoon tomato puree

100ml red wine (optional – depending on how comfortable you are with putting alcohol in your child’s food. I personally am borderline TOO-relaxed)

1 red onion, finely chopped

1-2 cloves garlic, minced

1 celery stick, finely chopped

1-2 carrots, diced

1/2 red pepper, diced

1 bay leaf

Approx. six lasagne sheets, soaked in warm water

1 teaspoon sugar

Pepper, to taste

Grated cheese (I use a mix of cheddar and mozzarella)

For the white sauce:

25g butter

25 flour

300ml milk

A handful of grated cheese (optional)

Preheat oven to 200c. Heat olive oil in a pan and add onion, gently fry for 2 or 3 minutes. Add garlic, pepper, celery and carrots and cook gently for a further ten minutes. Add the red wine if using and turn up to a high heat for a few minutes, then add tomato paste, chopped tomatoes, bay leaf, sugar, lentils and black pepper and turn down to a simmer for 15-20 minutes.

Meanwhile, to make the sauce, melt the butter in a pan and stir in flour to form a paste. Remove from the heat and stir in milk slowly, to avoid forming lumps. Put back onto the heat and bring to a boil and then down to a simmer. Add cheese if using and continue stirring until smooth.

In a pie or baking dish, make a thin layer of the lentil sauce, put lasagne sheets on top (you will probably have to break them up into pieces to spread evenly across) and add a generous layer of white sauce. Repeat until you are at the top of the dish – will probably make 3 layers. On the top layer, add white sauce and then sprinkle with cheese.

Put the dish in the oven and bake for 20-30 minutes, until you can put a knife through and feel that the lasagne sheets are soft and cooked, and the cheese on top has browned. Serve with salad or vegetables.

Boring post, but TELL ME THIS DOESNT LOOK DELICIOUS:

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And proof that it wasn’t just the adults in the house who had second helpings:
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