Carrot and lentil soup

I am going through a bit of a lentil phase at the moment, and have been creating all things lentilly. Lentils are a classic soup base and here I have opted for two different types.

 

Orange and yellow was the generally look I was going for.... enter the carrots! When I first made this soup in a 4-portion batch as I usually do, I served it without the corn- hence the photos are ‘corn-less’, but the next day as I filled a flask of soup for a lunch, the leftover tub of sweet corn in the fridge caught my eye and on a whim I added it to the mix. It was even better this way, the juicy sweet kernels of corn really add to both the texture and flavour of the soup. So whilst I have added it as an optional ingredient in the recipe, I would encourage you to do so!

You can find more soup recipes to warm you up here! For those who saw and commented on this picture on my Instagram and Facebook a few days ago... I will try and recreate the recipe for you and post it very soon!

 

Recipe: Carrot lentil soup

Serves 3-4

Ingredients

1 large onion

1 tbs coconut oil or red palm oil (I used red palm oil to keep an extra orangey colouring)

2 crushed garlic cloves

1 tsp dried cumin seeds

½ tsp dried coriander (or fresh if preferred)

3 grated carrots

1 cup dried red lentils

2 tbs soy sauce

½ cup green lentils

3 ½ cups veg stock (more if needed)

1 cup sweetcorn- optional

Method

Saute the onion and garlic in the oil for 5 minutes until softened.

Add the spices and grated carrot and sauté for 2-3 more minutes.

Add all remaining ingredients and bring to the bill before simmering for approx 20 mins until the lentil are cooked.

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Sweet potato salad with soy balsamic

I mentioned before I love lentils, right?

Good, because here are some more. Dark green speckled lentils to be precise. My favourite kind of lentil as they hold their shape so well and look pretty on the plate. My favourite dish to date using these lentils is my ‘spag bol’ as the green lentil is just the right shape and texture to offer a great meat substitute.

For this dish I also had some sweet potato needing a home so another hot salad combo was born. The dressing it really simple but works so well drizzled over the potato, it is sweet and tart at the same time. I piled my hot lentil and potato mix over a bed of uncooked watercress but you could sub any greens here and cook them if you prefer it that way.

Check out this maple glazed sprout salad and this roasted cauliflower salad for another two of my favourite 'hot salads'.

Recipe: Sweet potato salad with soy balsamic

Serves 2

Ingredients

2 cups cubed sweet potato

1-2 tsp oil (I used melted coconut oil)

½ heaped cup dark green/puy lentils

2 large handfuls watercress (or sub spinach)

1 onion thinly sliced

2 tsp toasted sesame seeds- optional

Dressing:

1 tbs sesame oil

2 tbs balsamic vinegar

1 tbs soy sauce

1 clove crushed garlic

1 tsp agave

½ tsp chilli flakes- optional

Method

 

Mix the cubed potato with the oil and season with a little salt and pepper. Lay in an even layer on a lined baking sheet and roast for approx 15 minutes until golden and cooked through. Add the sliced onion approx 5 minutes before the end of the roasting time.

Meanwhile boil the green lentils for 15 minutes or as according to instruction (if using canned pre-cooked lentils heat for 5 minutes).

Mix the dressing ingredients and set aside. Lightly toast sesame seeds if using.

To serve place a handful of watercress in the bottom of each bowl/plate, pile potato and onion mixture of top and drizzle with dressing and sesame seeds.

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Lentil sloppy joes

So who's given themselves a challenge for lent this year? I'm still going strong with the Whole Foods Lent Challenge and I've now concocted quite a few new exciting sugar free recipes. I will be sharing some of those later this week.

For those also following my six-pack challenge will know that I am focussing more on lentils (i.e smaller pulses) this week after the 'bean effect' last week! That sounded a fine plan to me since I love lentils in their various forms- red for a great soup base and a firm green lentil for a meat substitute. I warn you now there are likely to be a fair few lentil based recipes to throw your way. But I

figure that’s ok, since lentils are a fabulously protein, iron and fibre rich warming winter staple...plus they are generally very cheap and easy to cook up. I’ve mention before that I buy dried lentils and beans in bulk and then cook them up in large batches to freeze.

This recipe was inspired by photos of Rachel Ray's lasagna pizza bread but turned into something all of its own, more of a 'sloppy joe’s' type concoction (or what I would imagine one to be since Sloppy Joe's would seem to be a US phenomenon!) I served the lentil mix over two of my flatbreads sliced in half. You can use any bread recipe or serve over slices of polenta a little more like this bruschetta recipe. The ‘quick cheese sauce’ is a cheesy dollop topping and is optional. I think it works really well as a flavour hit in this recipe although I wouldn’t be inclined to serve it on it’s own in a recipe- you’d want to add more creaminess. This cheese sauce recipe is the best if you want something more substantially cheesy to dominate a recipe.

The lentil topping can be made as a larger batch and chilled for a few days. I ate it the following day as spag-bol over a bed of rice-quinoa pasta that caught my eye in a health food shop.

 

Recipe: Lentil sloppy joes

Serves 2

Ingredients 

2 slices GF bread (see note*)

Lentil bolognaise:

1 tbs olive oil

1 small red onion

1 1/2 cups cooked dark green lentils- either cooked from dried or tinned (important to use lentils that hold their shape stay firm once cooked)

1 small tin (200g) chopped tomatoes

1-2 cloves garlic or ¼ tsp garlic powder

½ tsp chipotle sauce or other flavourings to taste (e.g Cajun mix)

Quick cheese drizzle:

1 tsp ground chia

2 tbs nutritional yeast

Pinch mustard powder

Scant ¼ cup ‘milk’

*For the bread I used my flatbread recipe and halved each of the 2 flatbreads to make 4 slices.

Method

 

To make the lentil sloppyjoe’s, saute the onion for 5 minutes until softening. Add all remaining and simmer for 5 mins.

Either use my flatbread recipe or your own bread variation. Or serve over polenta sliced as per this bruschetta.

To make a cheesey drizzle, mix all ingredients together to form a thick smooth paste.

Layer up the lentil mix over the bread and top with the sauce.

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Lentil and rosemary balls

I'm a typical brit in that I do love a good English roast. Heaps of veggies, roast potatoes and gravy...and today with lentil balls!

I thought I'd put a bit of a spin on my old faithful nut roast and go for balls over a loaf, plus some some fresh rosemary thrown in as I seem to have a thing for rosemary at the moment. These little balls did not dissapoint! I also added some extra polenta to coat some of them to give an extra crunchy coating and they were great too, I can't decide which way I prefer them- maybe make a few of each. You could also roll in seeds if you preferred.

You will note in the recipe that the wet to dry relation may need slight adjustment depending on the texture of the lentils, I made this recipe a couple of times and needed to add a few more oats one time but not the other even though I couldn't see that I'd made any other changes. It didn't make a significant affect to the final baked product as far as I could tell, you simply need to achieve a consistency that is just stiff enough to from balls that will hold their shape.

These balls are so versatile, you could use them to top a salad, or in pace of 'meat' balls in a sub roll or wrap.... how would you use them?

Recipe: Lentil and rosemary balls

Ingredients:

 

1/2-2 cups oats (depending on consistency of mixture)
1 large onion- chopped finely
2 carrots- grated
1/2 cup squash or sweet potato cut into small cubes (I used squash)
3 tbs tomato puree
3 cloves garlic
1 cup dry red lentils*
1/2 green lentils- precooked
300ml vegetable stock (omit most of this if red lentils are precooked and just add as needed)*
1/2 cup gram flour (you could probably use other flours thoigh I haven't tried)
1/2 polenta (I used the quick cook variety)
1 tbs balsamic vinegar
2 tbs soy sauce
2 tbs coconut oil
1/2 tsp salt
1 tsp mixed herbs
2 tbs fresh rosemary

Method:

Cook red lentils and squash in 300ml stock for approx 15 minutes until  cooked and the lentils are mushy. Add remaining wet ingredients and coconut oil and mix through evenly.

Add the gram flour, polenta and one cup of oats and mix through, adding extra oats as necessary to achieve a soft but stiff mixture that could be formed into balls. Mix through the herbs last.

Using your fingers form into apricot sized balls and place on a lined baking sheet. Bake for 30 mins until golden on the outside.

Optional note: roll in extra polenta prior to baking for extra crunch.

 

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Coconut lentil dhal

A new year...that feels pretty good! A bubble of excitement and potential....anything could happen in the next 365 days!

At the end of last year I quit my job to pursue my passions in the blogging/nutrition/photography/fitness/coaching arenas (yep I couldn't just pick one!) so you should see a few changes in coming weeks and months as I develop, blend and refine my thoughts and decisions further.

For those that follow my Facebook page, you will already have seen my Manifesto. I decided to create a graphic collage of some of my favourite quotes, it is to be printed on a canvas for my bedroom wall  to keep me focussed when at times I flounder.

The New Year is the perfect chance to start a fresh, to act on intentions and set the year off on the right foot. I am actually looking forward to a 'cleaning eating' January....Christmas brought with it way to much sugar and I am looking forward to getting back to basics. Many of my posts this month will be of the savoury variety...though i'm sure I will end up sneaking a few sweets in here and there. ;-)

So, first up....coconut and lentil dhal. I made this side dish along with this chana masala for the New Years Eve party my friend and her fiancé held. We had an Indian feast! I had a smaller portion of the dhal for my lunch (gotta test it out before letting it loose on my friends!) and here I topped it with pan fried onions and some slithers of mango which made for a lovely contrast of flavours.

I hope you enjoyed your own New Years celebrations!

Recipe: Lentil Dhal with onion and mango
Closely inspired by this recipe.

Serves 4 as a side (note the photo only shows approx. 1/3 of the recipe)

Ingredients:

250g red lentils 1 can (400ml) coconut milk
2 medium chopped tomatoes
2 tsp turmeric
1 tsp garam masala
1/2 tsp chilli flakes
1 onion finely sliced
300ml water

Topping:
2 tsp olive oil
1 onion roughly sliced
1 tsp mustard seeds
1 tsp cumin seeds
1/4 cup mango slices

Method:

Add all ingredients (other than topping) to a saucepan, season with salt and pepper and simmer for 20 minutes, until the lentils are tender.

Meanwhile, fry the sliced onion until softened and crisp at the edges adding the mustard and cumin seeds during the final couple of minutes. Mix with the sliced mango, and serve immediately spooned over the dhal.

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Dutch crunch rolls (aka tigerbread)

It’s that time of the month again…the Daring Bakers Challenge.  This month it was tiger bread, or Dutch Crunch as it’s also known…though I has never come across that name before (I like learning random new things!)

Sara and Erica of Baking JDs were our March 2012 Daring Baker hostesses! Sara & Erica challenged us to make Dutch Crunch bread, a delicious sandwich bread with a unique, crunchy topping. Sara and Erica also challenged us to create a one of a kind sandwich with our bread!

In the UK we say  ’tiger bread’…well most of us do, other than this one little girl who had other ideas! 

(source)

(I would have to agree that giraffe bread is indeed much more appropriate!)

 

I decided I would try a couple of options for my bread rolls, My favourite spelt flour rolls made in my Thermomix plus a gluten free version.  Considering I’ve never attempting gluten free bread before…was a DB challenge really the right time to start? Well the result was definitely edible but very dense and not very ‘bread like’. I will have some further attempts and post a winning recipe at a later date. So for now, below you have the spelt option, but of course you could use any soft topped roll/loaf recipe you like and simply add the tiger bread paste prior to baking. 

The tiger bread topping it certainly something I’ll be experimenting further with, I was even wondering whether these flatbreads would accommodate a topping even though they are grilled and not baked…curious now! I also wondering whether the topping could be sweetened and used in a semi-sweet tea bread form.

The second half of the challenge was to make a sandwich from the bread. My filing consists of spinach leaves and a ‘dip’ which I often also use for my sandwiches  (though these days it’s rare that I have an actual sandwich so this was quite a novelty).  I love a creamy spread but don’t want to resort to fakes vegan cheezes or butters if I can help it..  This is a lentil and peanut dip, the recipe for this specific dip is not yet up on the blog, but for a similar filling option check out this dip. I love how versatile dips can be…sandwich fillings, pasta sauces…er ok, well that are probably tons more ways to use them too!

Back to the tiger bread topping. I loved the fact that this was such a simple recipe and easy method, and it is naturally gluten free made with ingredients I typically have in my baking boxes anyway.  I did a little research and read a few comments from others in the forum and decided to opt for a sesame paste with a little molasses and marmite for extra colour and kick. It made the bread super tasty!

My lentil and root vegetable dip (or sandwich filling). 

Recipe: Easy rolls (made in the Thermomix, kneading times etc may need adaptation without)

280g cold water.

1 tsp sugar

2 tsp dried yeast

1 tps salt

520g wholemeal or white spelt flour

Method:

Add the water, sugar and yeast to the TM and heat sp2 for 90 seconds. Add the salt and spelt flour and knead for 4 minutes on the dough setting.

Leave in the TM bowl for the dough the rise for approx. 1 hour. (Allow the dough to roughly double in size).

Remove from the bowl and shape into rolls. Place on a parchment lined baking tray and leave to rise for another hour. Before baking at 200C for 10-15 minutes until golden (keep a close eye to check for colour).

Recipe: Dutch Crunch topping

(note- begin preparing the bread topping 20 mins before the end of the final bread rising period)

6 tbs rice flour (white or brown non-glutinous)

65ml warm water

1 ½ tsp sesame oil

½ tsp molasses

½ tsp marmite

1 ½ tsp dried yeast

Method:

Add all the ingredient s to a small bowl and mix well together to form a smooth paste. Allow to stand for 15 minutes,

Paste onto the top of the bread rolls/loaf…thickly spread for large cracks and thinly spread for small subtle cracks.

Bake the rolls immediately.

(note- some suggest leaving the bread with the topping to sit for 10 mintues prior to baking but others say there is no need for this. I didn’t wait)

 These are the gluten free attempts. the topping didn't crackle as well and the rolls 

themselves are very dense.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Lentil and root vegetable dip

My little announcement: this is my 100th post! I'm getting somewhere at last. This week was also another mini milestone as I reached 100 followers on my FaceBook page! It may sound small but it means a lot to me. Thank you for your support!

Right, now i've got that out of the way....i'm off on holiday...

I haven’t had a holiday in ages…!  But today I’m off on a mini break with friends to a little cottage in the countryside for a long weekend.

I’ve been planning all sorts of snacks to take along to keep me going and share with the others- if they fancy! It’s the first time I’ve been away with others whilst I’ve been predominantly vegan, so it will be interesting to see how mealtimes merge as we’re planning on cooking together in the eveneings. It should work out fine and I’ve got various soups and snacks as starters or as a backup if all else fails!

These are the snacks i'm taking for the trip…choc orange smoosh bars (these simply follow me wherever I go!), some granola (plus I have created a few new varieties that I’ll be posting soon), lentil chickpea soup plus another squash and kidney bean flavour creation, sticky toffee pudding- I know if there is any dessert that will tempt my mates it will be this! Lastly a load of raw veggie sticks plus this dip….

My dip experiments have begun. First up…. Lentils!

I love the texture of cooked lentils, not creamy but still smooth with a light texture. I also love the concept of using root vegetables here. Other recipes of this type seemed to favour sweet potato, however as I didn’t have one to hand I was curious to try it with parsnip and I think it works really well. I would imagine squash would also work. I’m keen to give this recipe another try and so I will probably change things up a bit and go for an orange fleshed veg to create an even brighter dip.

The main thing for me is being able to create a dip I can freeze in small portions for everyday snacking. That way, even recipes that take a little longer to make (as this recipe does when compared with regular hummous) aren’t a problem as they will keep you going for weeks.

In researching ‘freezing dips’ I came across some sensible advice that stated that dips can have a tendency to loose their creaminess once frozen if the water content is quite high to start with. It suggested that this could be easily remedied by whisking it up again before serving. So, I thought a sensible solution would be to reduce the water content in the original recipe and then add this back in (or use a non-dairy milk for a little creamier consistency?) when ready to serve.

I spooned dollops of the thick mixture onto a baking sheet, let them cool then froze them. Once fully frozen, you can easily slide the portions off the tray and into an airtight freezer bag.  I would suggest using the dip portions within one month.

I dressed my dip for these photos with a little extra raw hemp oil and a sprinkling of seeds. Teamed up with a plate of fresh veggies and you have the perfect virtuous finger food!

I also tried the freezing technique today (the day after the dip was made) by defrosting one of the ‘dollops’. I heated it in the microwave as I fancied a hot dip with my veggies and then I added approx. 2 tbs of soy milk and a tiny drop of hemp oil (any oil would be fine).  It worked really well, so I can now report the freezing technique to be a success. I will definitely be trying it with my other dip recipes to come!

Recipe: Lentil and root vegetable dip

Makes 3 cups

Ingredients

2 tbsp olive oil

½ cup onion, finely diced

2 garlic cloves, minced

¼ red chilli, finely minced or 1tsp dried chilli flakes

1 cup organic red lentils

1 cup parsnip cubed (or other sweet root vegetable)

2 tbsp bulgur wheat or quinoa

1 tbsp sweet paprika

3 cups water (see notes above)

1 tbsp sea salt

2 tbsp lemon juice

1 tbsp each fresh coriander and mint, chopped (or 1tsp dried mixed herbs- I used this as I didn't have fresh)

Method

 

In a saucepan saute the onion, garlic and chilli in a tablespoon of olive oil for 5 minutes until soft. Add the lentils, parsnip, bulgur/quinoa, sweet paprika and water. Bring to a boil, then cover and simmer for 30 minutes.

When the lentils are soft, whisk with a wooden spoon or puree in the food processor. Add the salt, lemon juice and the remaining tablespoon of olive oil. Stir in the fresh herbs last.

This recipe can also be made in the Thermomix which is how I made mine.

So I will be back in a few days.  I’m not even going to take my laptop…scary but I think it will good for me to make myself have a rest!  I’m planning on taking a couple of photography books I’ve been meaning to get stuck into for ages.  I have already scheduled the post for my final Valentine’s treat idea which will be up on  Saturday…I hope you like it!

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Spicy lentil and chickpea soup

Time for more soup… and more flatbread! I think this flatbread recipe will become my go-to soup accompaniment- made fresh it’s just so good! This time I made it using spelt flour plus baking powder (use 3 tsp baking powder per 200g spelt flour) and it was so soft and fluffy with an amazingly crisp crust.

This spiced lentil soup was lovely and warming helped along by a chilli kick! The lentils and chickpeas also made for a great protein packed meal. If you wanted to bulk it up a little more or didn’t have any bread to hand you could top it with some cous-cous instead.

Soups are so easy to make and I always make sure I cook up a big portion and freeze leftovers for work day lunches. I make all my soups in my Thermomix as it’s perfect for the job as an all-in-one gadget, but I have given the more typical blender method below.

So, after such a virtuous first course….what is for dessert?  May be sticky toffee pudding or chocolate brownie torte? Or if like me this will become lunch at the office, then keep your eyes peeled for my forthcoming granola bar experiments, the perfect fill-you-up, feel good snack to round things of just nicely!

 

Recipe: Spicy lentil and chickpea soup

Ingredients

2 tsp cumin seeds

½ tsp chilli flakes

1 tbsp olive oil

1 red onion (diced)

150g red lentils

900ml vegetable stock

400g can chopped tomatoes

200g cooked/canned chickpeas

Small handful of coriander

Dollop of or soy yoghurt or swirl of soy cream to serve

Serves 4

Method

Dry fry cumin and chilli flakes for 1-2 minutes. Add the oil and onion and fry for a further 5 minutes. Stir in lentils, vegetable stock and tomatoes then simmer for 15 minutes. Blend the soup with a hand blender to get a rough puree. Add the chickpeas and simmer for a further 5 minutes. Stir through the roughly chopped coriander and serve with a blob of yoghurt or a swirl or cream.

Left over portions can be frozen.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.