If any of you are trying Veganuary or just reducing the amount of meat you eat, here are two recipes using RED LENTILS which are such a cheap source of protein (100gms contain 23gms of protein) and are a delicious comforting winter food. Here are two recipes that will are heart warming and will leave you feeling fully satisfied.
Carrot and Red Lentil Soup
This is a firm favourite in the café and is a delicious creamy soup. Accompany with toasted naan bread and hummus for a satisfying meal.
600g carrots
140g red lentils
1.2 litres of vegetable stock
2 tbs sunflower oil
1 medium onion
2 cloves of garlic
2 tablespoons of ground cumin
Method
Peel and chop carrots into 2” chunks
Fry onion in oil until soft, approx. 5 minutes. Add the garlic and ground cumin and cook for a minute.
Add carrots and lentils to the pan and allow to sweat for 2 or 3 minutes stirring from time to time
Add stock and boil for 15 minutes
Blend. Add some additional water if too thick.
Serve with Toasted Naan and Hummus
Red Lentil Dhal
2 tablespoons of sunfower oil
1 medium onion
2 cloves of garlic
1 red chilli
1 thumb sized piece of ginger
1 tbs of ground coriander
2 tsp cumin
1 tbs of turmeric
2 tbs of coriander
½ teasp of cayenne (more if you like it more heat)
300 gms of red lentils
1 litre of vegetable stock
1 can coconut milk
Method
Grate garlic and ginger and finely chop chilli
Finely Chop onion
Fry onion in pan for 5 minutes until soft, add chilli garlic and ginger and cook for 1 minute, add spices cook for a further minute,
Add lentils and coat with spice mix cook on low heat for a minute or two but be careful not to burn.
Add Tomato Passata or tinned tomatoes
Add Vegetable stock
Bring to boil and simmer until lentils are soft (20 minutes or longer if you like them softer)
Add coconut milk (1/2 to one tin depending on how thick you like your dahl, but I love the flavour and creaminess the coconut milk brings)
Serve with crusty bread or toasted naan bread.