lentils

Butternut Squash, Lentil and Spinach Curry

Ingredients:

  • 320 g butternut squash (just the flesh)
  • 60 g uncooked mixed lentils
  • ½ vegetable stock cube
  • 40 g white onion, chopped
  • 40 g thai red curry paste
  • 200 g full fat coconut milk (½ a can)
  • 200 g chopped tomatoes
  • 150 g young spinach
  • 1 naan bread to serve

Recipe:

  1. First, pre-heat the oven to gas mark 4/350F/180C and line a roasting tray with foil or parchment.
  2. Cut the butternut squash into bite-size chunks, then line up on the tray and spray with a little cooking spray. Roast for 30-40 minutes until tender, stirring halfway.
  3. Meanwhile, rinse the lentils before adding to a pot along with the stock cube and covering with cold water. Bring to the boil, then allow to simmer for 12 minutes.
  4. Heat some cooking spray on a non-stick pan and add the onions. Fry until soft, then add the curry paste, tomatoes and coconut milk. Stir every so often as the sauce thickens (about 10 minutes). Meanwhile, heat up the naan bread in the oven.
  5. Finally, add the squash, lentils and spinach to the curry and season to taste. Cook for another couple of minutes, then serve with the naan bread.

Notes: I adapted this (with little change) from a BBC recipe to cook for my mum on our vegan nights because we both LOVE curry and this was a hit!

Serves 3, 274 calories

I’ve been living off of a big batch of lentil rice for the last few days and it’s good and so easy - steamed rice with added canned lentils, cumin powder, garlic powder, cayenne pepper, a bit of ground cinnamon, bottled lime juice and black pepper. This time I had it with baked spicy chicken strips (coated with smoked paprika, cayenne pepper, oregano, garlic powder, salt, black pepper and Fry Light cooking oil spray), spinach, cucumber and a tomato.

Tex Mex Lentil + Quinoa Stew

Now. This is a very, very close recipe to one I’ve posted before. In fact, it’s just a conversion to vegetarian/vegan. I’m still waffling with making the full switch but it’s always a good time to start trying to convert some of my older recipes while I’m ironing out the other bugs.

  • 1 lb dried lentils (rinsed and cooked to package instruction)
  • 2 cups of quinoa (cooked to the package’s instruction)
  • 2 TBSP of oil, such as olive
  • ½ large red onion, diced
  • 2 carrots, peeled and diced
  • 1 red bell pepper, diced
  • 2 fresh anaheim chilies, diced (a single green bell pepper could substitute)
  • 1 jalapeno pepper
  • 2 canned chipotle peppers, diced, and with 2 TBSP of adobo sauce
  • 3-5 cloves of garlic
  • ¼ cup apple cider vinegar
  • 28 oz can of crushed tomatoes (low sodium or no salt added)
  • 32 oz carton of vegetable stock (low sodium or no salt added)
  • 15 oz can diced tomatoes (low sodium or no salt added)
  • 2 TBSP tomato paste
  • 1 ½ cups frozen corn
  • salt, to taste
  • ¾ tsp black pepper
  • 2-3 TBSP chili powder
  • 1 TBSP paprika
  • 1 TBSP cumin
  • 1 tsp ground coriander
  • ½ tsp cayenne pepper
  • juice of half a very ripe lemon

Directions: Prepare all the vegetables and set them aside. Start cooking your lentils while you’re prepping them, too. In a HUGE stewing pot heat up the cooking oil over high heat. Add the onion and garlic and cook it until it is soft and fragrant. Stir. Next, add the carrots, bell peppers, anaheim chilies, and chipotles with adobo. And another pinch of salt, stir and cook these until soft and fragrant. Then, add the black pepper, chili powder, paprika, cumin, ground coriander, and cayenne pepper. Stir, and let them heat up to release their oils and fragrance.

Hopefully, your lentils are tender by now, so drain them and add them; stir to combine absolutely everything and get it coated very well. Once that’s smelling amazing, add the apple cider vinegar, stir, and let the contents simmer for a minute or two. While it’s simmering, off to the side start cooking your quinoa. It should take about 15 minutes. After that’s all set up, add the crushed tomatoes, vegetable stock, diced tomatoes, tomato paste, and corn. Add a generous amount of your salt, but be mindful of the salt that might be in your liquids. Bring the heat up to high until the contents begin to boil.

Once boiling, bring it back down to low and allow it simmer. Let it simmer until the quinoa in the other pan is done, then add the quinoa, squeeze the lemon, and let the final mixture simmer for about another 15 minutes. This recipe yields 12-14  massive portions.

Arabic-Inspired Lentil Loaf and Jerusalem Salad

Don’t mind my cat’s tail! That really is the best picture from my bunch and I couldn’t stop laughing, so I had to!

I had this ambitious idea to make lentil burgers this week and sometime around, hmm, right before lunch I said, “Or, I could skip getting it stuck all over my hands and sorting through the dud burgers and just smash the whole thing into a baking dish and call it a loaf.” I did make some significant changes to the flavor profile, so this is not my lentil burger recipe. I’ll have to share that with you sometime I’m not so lazy! I made the flavor profile much more Arabic seven-spice inspired and infused it with a tart glaze on top that adds a contrast to the deep earthiness of that spice mixture.

On the side, I served a Jerusalem salad. I had this salad for the first time at a shawarma place on my college campus and it’s taken me this long to properly replicate the dressing. It gives the plate a really nice fresh note and a little bit of coolness. I think these pair beautifully.

Loaf

  • 1 lb dried lentils, rinsed and picked over
  • 2 eggs (or egg substitute)
  • 1 TBSP olive oil
  • 1 cup rolled oats, milled into flour
  • ½ large onion, diced
  • 1 carrot, diced
  • 3 cloves of garlic, minced
  • 1 serrano, minced 
  • large handful of spinach, chopped
  • 2 TBSP fresh parsley, minced
  • salt, to taste
  • ½ tsp black pepper
  • 1 + ½ TBSP cumin
  • ½ TBSP paprika
  • ⅛ tsp clove
  • ⅛ tsp nutmeg
  • ¼  tsp cinnamon
  • ½  tsp cardamon 

Glaze

  • 2 TBSP pomegranate molasses
  • juice of a lemon
  • 1 tsp sugar

Directions: Cook the lentils to package instruction ahead of time and have your vegetables prepared as well. Preheat the oven to 350F. In a food processor mill your oats and set them aside in a small bowl. Next, pulse your lentils in the food processor. Do not turn it into a puree, just pulse it around a few times to break them up a bit. If you think the lentils don’t have enough “give” to them add a tablespoon or two of water. In a large mixing bowl, toss in the lentil mixture, the 2 eggs, and the oil. Stir it around a bit. Now, add in the onion, carrots, garlic, serrano, spinach, parsley, and all salt + spices. Stir it around to combine thoroughly. Lastly, add in the oat flour and stir to recombine. In a small saucepan, pour in the pomegranate molasses, the lemon juice, and the bit of sugar. Heat it up over high heat and once it bubbles, take it down to low, and stir constantly until it thickens slightly.

Spray a baking dish (around 11”x13”) with no stick, spoon in the mixture, and even it out. Pour the pomegranate glaze on top and stick it in the oven. Cooking time will vary depending on ovens and dish dimensions so start checking for doneness at the 25-30 minute mark. 10-12 servings.

Salad

  • 1 lb cucumber, diced
  • 1 lb vine ripe tomatoes, diced (don’t keep too much of the “guts”)
  • ½ red onion, diced
  • 2 TBSP fresh parsley, minced
  • ¼ cup fresh lemon juice (2-3 lemons depending on ripeness)
  • ¼ cup tahini paste
  • 3 TBSP plain, unsweetened Greek yogurt or alternative (I used So Delicious)
  • 1 large clove of garlic
  • salt, to taste

Directions: Prepare vegetables (except the garlic) and place them in a mixing bowl. In the food processor combine the lemon juice, tahini, yogurt, garlic, and salt. Blitz it until completely smooth. Pour it on top of the vegetables and stir to combine. Ideally, let it sit the fridge for a bit before serving.

A little feel better soup developed by a fellow kitchen witch :) adapted for both vegans and non vegans enjoy!

-the kitchen witch of the frozen north


This sounds so lovely and perfect for the upcoming season! Souper magical!
Thank you so much for sharing! Correspondences for ingredients below~

Chicken (health, vitality, protection, cleansing)
Vegetable Stock (balance, happiness, grounding, stability)
Lentils (prosperity, abundance, balance, protection)
Celery (mental and psychic strength)
Onion (prosperity, stability, protection, healing)
Potato (grounding, abundance, healing)
Carrot (healing, dispels illusion)
Rice (prosperity, protection, healing)
Garlic (protection, healing, warding)
Bay Leaf (luck, abundance, psychic power, cleansing, protection)
Oregano (healing, luck, protection, love, happiness)
Paprika (protection, warding, healing, creativity)
Lemon (warding, purifying, cleansing, healing)
Kale (abundance, strength, protection, healing)
Spinach (abundance, strength, love, healing)

Lentil Bolognese 

This is a super comforting meal that you’ll be perfectly happy eating several nights in a row because it’s just–got it. It’s also ridiculously good for you with numerous vitamins, minerals, fiber, and a respectable amount of protein too. It’s easily adaptable to dietary preferences and I think you might not even miss the noodles. Did I mention it’s pretty cheap to make and would freeze well? If you have leftovers!

  • 1 lb dried lentils, picked over and rinsed
  • 1 package “Quorn” Meatless Grounds (or ground up a couple Tofurky Italian sausage links if you’re vegan), thawed
  • 4 TBSP olive oil
  • ½ yellow onion, diced
  • 2 carrots, peeled and diced
  • 1 stalk celery, diced
  • 5 cloves garlic, minced
  • 1 medium zucchini, diced 
  • a handful of spinach, chopped
  • 4 oz merlot + 2 TBSP red wine vinegar
  • 28 oz can crushed tomatoes (preferably no salt added)
  • 2 TBSP tomato paste (preferably no salt added)
  • ½ cup water
  • 1 TBSP sugar
  • salt, to taste
  • ½ tsp black pepper
  • crushed red pepper, up to heat tolerance
  • ½ TBSP dried basil
  • 1 tsp dried oregano
  • ½ dried marjoram

Directions: Prepare your lentils to the package instruction. While that’s happening, prepare all your vegetables setting the zucchini and spinach aside. That comes in later! Oil a LARGE skillet and heat it over high heat. Saute the onion and garlic until soft and fragrant and then do the same with the carrot and celery. Now, add some of your salt, black pepper, chili flakes, basil, oregano, and marjoram. Stir to coat and let them warm up and become fragrant. Add the grounds (or whatever meat/meat sub you wanted), another bit of your salt, and cook it through. Deglaze with the wine + wine vinegar. Start adding in the lentils, stirring to mix everything together. Add the tomatoes and eyeball about ½ cup of water inside to rinse down the sides and thin it out a bit. Add the tomato paste and the sugar as well and stir to combine everything. Last, add in the zucchini and spinach from before and stir again. Bring the mixture up to a low boil, reduce the heat, and cover. Simmer for at least 30 minutes; longer if you can, stirring every now and again.