Tasty Stewed Lentils.

I know I am not the only one who craves a warming, filling and hearty stew on rainy days.

This recipe is tasty, easy to make, will fill you up well on a chilly day and keep well in the fridge, in case there are leftovers.

I love this vegetable stew as it enhances the authentic flavour of the vegetables used, and is full of nutrients too. Let’s get started.

Ingredients are:-

  • 1 1/2 cups small brown lentils (masoor dal)
  • 1 chopped onion.
  • 1 bay leaf.
  • 4 cloves of garlic, chopped.
  • 1 medium courgette and 1 medium eggplant, chopped and kept aside in salted water.
  • 1 large chopped tomato.
  • 1 large carrot, peeled and chopped.
  • 1 large potato, peeled and chopped.
  • Mixed herbs (thyme and basil).
  • 1 tbsp coconut oil.
  • Salt and pepper to taste.
Heat your pan, and add the oil. Add the bay leaf, then onion and fry till translucent then add your chopped garlic.
Add the carrot, mixed well then add your tomatoes and let cook a while.
Drain and rinse then add the eggplant and courgette, let cook a while before adding the potato.
Once the potatoes are cooked a bit, add the herbs, lentils and 3 cups of water as well as your salt and pepper. Cover and let simmer for 30 minutes until the lentils are cooked.
This is a hearty stew that will satisfy your comfort food cravings.
The best accompaniment to this is some crusty bread from Brood.

You can even have it on its own or with some dinner rolls. The kids like it with chapati and rice. Leftovers are great for their lunchboxes too.

Note: Soaking the eggplant in salted water removes the bitter taste and also reduces the water in the veggies, hence they are able to hold their shape well, and enhance their natural flavour.

This is a tasty one pot dish full of flavourful vegetables and nutrients that will please the eyes and palate, it is definitely worth a try and easy to make too.

Meatless Monday: Couscous and Lentil Balls.

Today’s Meatless Monday recipe does look like it has meat right? But it does not. These are brown lentils fried then simmered in a creamy sauce that the kids will confuse for meatballs before eating them. It is an easy and delicious meal that is perfect with rice, chapati or in this case couscous.

Let’s get started shall we?

Ingredients: 2 cupsBoiled brown lentils also known as whole masoor dal (kamande), one onion chopped, 1 tbsp grated onion, two grated tomatoes, coriander stalks, grated ginger and garlic (about 1 tbsp), one large grated potato, 1/4 tsp turmeric, 1 tsp ground cumin and 1 tbsp ground mixed spices. 1/2 cup of cashew cream (not in picture)
In a large bowl, add the lentils, grated potato, salt and pepper, the turmeric and half the cumin, ginger garlic and mixed spices, and 2 tbsp of all purpose flour.
Get the kids to help you form the mixture into balls.
Something like this.
Next, deep fry the balls until a golden brown colour.
It doesn’t hurt to taste one to check if cooked through and also the seasoning. Just don’t get carried away as they are really delicious and good enough to snack on them on their own.

Before we get started on the sauce, you can soak a cup of roasted cashew nuts in a cup of water. Let soak for a few hours then drain the water. Blend the drained cashews with half a cup of water, a tsp of lemon juice, some salt and pepper and paprika till its a smooth cream. Set aside.

Now we can begin on the sauce,

Heat 2 tablespoons of oil in a pan and add 1/2 teaspoon of cumin seeds.
Add your onion, remaining garlic ginger paste and the coriander stalks, mix well and let cook for a while.
Add your grated tomatoes, and cover and let them cook down to a thickish sauce.
Add your cashew cream and 1/2 a cup of water, cover and let simmer for about 10 minutes, then add your carrots and French beans.
Add your balls. Cover and let simmer for another 6-10 minutes till they are heated through and the sauce is thick to your liking.
Check your seasoning and they are ready to serve.

You can now prepare your couscous. It is a great alternative to rice, easy prepare and you can spice it anyway you wish. Just follow the instructions on how to prepare it as written on the pack.

Remember to fluff with a fork before serving and squeeze some lemon juice too.
Our meal is now ready to serve, looks good doesn’t it?

Masoor dal is easy to make, flavourful, and is rich in iron and protein, calcium, magnesium, vitamins A, C and E and easy on your pocket too.

Couscous is rich in selenium, and a great immune system booster. It also has fibre, antioxidants and low carb; so not so bad for your waistline 🙂

A great meal; filling, delicious and laden with vegetables that are all good for you.

Try and let me know what you think?