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Lentils


sonnetjie
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Tasty Lentil Stew

I usually add whatever I have in the fridge

6 cups homemade chicken/vegetable/meat or bone stock

hanful fresh flat leaf parsley roughly chopped ( only needed for serving, don’t freeze with parlsey)

1 teaspoon of fenugreek

2 cups dried lentils rinsed

1 teaspoon cayenne pepper (optional)

2 tablespoons of tamarind pastes added to 2 cups boiling water

2-3 onions chopped

2 teaspoons ground cinnamon & ground turmeric & ground coriander seeds

1-2 small heads of broccoli or cauliflower chopped

2 teaspoons salt (optional if your stock already contains salt no need to add salt)

4 potatoes or sweet potatoes chopped

2 teaspoons of ground cumin seed & whole mustard seed

2 capsicum red and green chopped

Few drops olive oil

1.In a large pot add the rinsed lentils and the stock bring to boil keep the lid on the pot. Reduce the heat and cook till the lentils are soft. You may need to add more stock if the lentils cook dry and are not yet tender. Make sure the lentils are cover with stock at all times till tender, they usually by this time would have absorbed all the fluid.

2.Add the chopped veggies to a microwave dish and microwave for a few minutes just cook them partially.

3.Heat a large pot add a few drops off olive oil when the oil is hot add 2 teaspoons of ground cumin seed & whole mustard seed and 1 teaspoon of fenugreek stir, to prevent the spices from burning. Only add the next set off spices when the mustard seeds starts to pop.

4 Turn the heat down add 1 teaspoon cayenne pepper (optional)

5 Add 2 teaspoons ground cinnamon & ground turmeric & ground coriander seeds.

6.Add the vegetables ( nr 2 to nr3) the spices. You can add the capsicum last as it cooks really quickly

7 Add the tamarind paste and the boiling water, cook till vegetables are soft. You may need to add a bit more water if the vegetables take a while to cook.

8 When the vegetables are tender combined with the tender cooked lentils or let it cool and freeze it . Packaged it a handful per serving in a plastic bag.

8. Serve sprinkle with cut flat leaf parsley .

Quick and easy lentils

freezes well

6 cups homemade bone & vegetable or chicken or lamb stock

3 large onions chopped

1 teaspoon ground turmeric

1cm raw ginger peeled and chopped very finely ( you may add more if you like)

Olive oil

2 tablespoons dried basel

2 teaspoons salt if your stock does not contain salt

4 fresh garlic cloves chopped really finely

2 ½ cups of rinsed lentils

1.Fry the onions till they are cooked and see through

2.Add all the spices to the onions when they tender keep stirring till the garlic is golden and you can smell all the herbs.

3. Add the rinsed lentils stir them for a few minutes

4. Add the stock and cook till the lentils are tender. Top up with stock if the lentils cook dry and are not yet tender.

5. Great for breakfast, as a side dish or as a lunch etc

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