I'm a great lover of lentils - they are the most versatile ingredient, IMO, and they're so quick and easy to cook they're almost a fast food!
Here's what I did after coming home late from the cricket on Saturday - it took me exactly 30 minutes:
Boiled the kettle, put 100g each lentils and rice in a pan, covered them with the hot water and left them to simmer.
In another pan, in a little sunflower oil, I fried a chopped onion, a teaspoon of cumin seeds, a couple of teaspoons of my own curry powder plus a teaspoon of asafoetida. (Not for everyone - most people use a pinch or two, but I love the stuff!)
To this I added several chopped mushrooms and some shredded Savoy cabbage. (I like to keep the cabbage in strips.)
After several minutes I added boiling water to this and let them cook until the veg were soft - meanwhile stirring the lentils and rice.
To the vegetables, I added a teaspoon of stock powder, a good dash of mushroom sauce, a sprinkle of dried herbs, several squirts of tomato puree and a dessertspoon of vegan pesto (Meridian).
When the veg were cooked I added them to the lentils and simmered the dish for a little while, while I defrosted, sliced and olive oiled a wholemeal roll. (I use olive oil which has been frozen and kept in the fridge as a spread - it stays solid and acts just like marge.)
With a glass of home-made red wine, this went down a treat! (And there's loads left for tomorrow!)
(Thanks to Mamta, who introduced me to asafoetida!)
Here's what I did after coming home late from the cricket on Saturday - it took me exactly 30 minutes:
Boiled the kettle, put 100g each lentils and rice in a pan, covered them with the hot water and left them to simmer.
In another pan, in a little sunflower oil, I fried a chopped onion, a teaspoon of cumin seeds, a couple of teaspoons of my own curry powder plus a teaspoon of asafoetida. (Not for everyone - most people use a pinch or two, but I love the stuff!)
To this I added several chopped mushrooms and some shredded Savoy cabbage. (I like to keep the cabbage in strips.)
After several minutes I added boiling water to this and let them cook until the veg were soft - meanwhile stirring the lentils and rice.
To the vegetables, I added a teaspoon of stock powder, a good dash of mushroom sauce, a sprinkle of dried herbs, several squirts of tomato puree and a dessertspoon of vegan pesto (Meridian).
When the veg were cooked I added them to the lentils and simmered the dish for a little while, while I defrosted, sliced and olive oiled a wholemeal roll. (I use olive oil which has been frozen and kept in the fridge as a spread - it stays solid and acts just like marge.)
With a glass of home-made red wine, this went down a treat! (And there's loads left for tomorrow!)
(Thanks to Mamta, who introduced me to asafoetida!)
This looks quite tasty, a mix of several things, like a casserole dal. You say thanks to Mamta at the end of your recipe, but thanks for what, it isn't my recipe :-).
ReplyDeleteHi Mamta - I've added the reason I thanked you at the foot of the post!
DeleteI googled lentils, cabbage and mushrooms, as that was all I had in the pantry, and came up with this. Wonderful! I am a lover of asafoetida too. I will add it to my repetoire. To make it more Indian, try adding mustard seed, coriander, fenugreek and turmeric to the cumin.
ReplyDelete