Roasting tomatoes bring out their lovely sweetness which goes like magic with lentils and the salty spice of chilli and broccoli sautéed in soy sauce. This combination makes for a delicious and delightful dinner!
Ingredients: 100g cherry tomatoes, ½ -1 red chilli, 120g baby white onions, shallots or onion, 80g green beans, 150g purple sprouting broccoli, 10g basil.
Larder: 150g puy lentils, oil, salt, pepper, drizzle of balsamic vinegar (optional: 45g hazelnuts, grilled chicken or fish).
- Preheat the oven to 200 degrees C.
- Place lentils in a saucepan with water or stock. Bring to the boil and simmer for 20 minutes until soft.
- Halve the tomatoes and chop the pepper into chunks. Place in a roasting tin and roast in the oven for 15-20 minutes.
- Slice brocoli into small florets and top and tail the green beans and and then cut in half or into thirds. Thinly slice half the chilli.
- Heat a frying pan Add the hazelnuts and dry toast until they start to brown and skins start peeling off. Remove from the pan and set aside.
- Add the green veg to the hot frying pan and fry in a little oil with the chilli slices. Frying chillis releases a compound called capsaisin which gives them their spice but can also pack a punch when cooking, so make sure to open a window or 2
- Remove the tomatoes, onions from the oven and stir into the lentils,
- Serve lentils with green beans, broccoli, chilli, hazelnuts and basil torn on top. Drizzle with balsamic vinegar and dig in.
‘Tis the season for forced rhubarb! Normally tucked into sweet desserts, we’ve made a slightly unusual but utterly tasty supper of rhubarb and butternut squash based lentils which will make your taste buds tingle!
Ingredients: clove of garlic, 2 shallots, 200g butternut squash, 1-2 sticks of forced rhubarb, handful of spinach, small bunch of parsley.
Larder: 150g rice, 100g yellow/red lentils, 1-2 tsp honey, 1 tin tomatoes, 350ml water (optional ½-1 tsp fennel seeds).
- Chop the shallots and dice a garlic clove. Peel and chop the squash into small 1-2cm chunks.
- Sauté shallots, garlic, squash and optional fennel seeds for 5 minutes in a large sauté pan or saucepan.
- Slice the rhubarb into about 1cm slices & add to the pan along with 2-3 tsp honey, allowing the honey to melt into the pan.
- Stir in the lentils and then add the tin of tomatoes and 350ml water. Add a pinch of salt and simmer for 25 mins or until lentils and squash are soft. Add more water if needed.
- Start cooking the rice in a saucepan according to packet instructions.
- Just before serving, chop spinach and parsley add to the lentils and cook until spinach wilts.
- Serve the rhubarb lentils with rice.
Ingredients: 5 tomatoes, 80g Jerusalem artichoke, 1/2 a fennel bulb, 1 purple carrot, 1 red chilli, 2 shallots, 1 clove of garlic, 2 sprigs of mint, small bunch of coriander.
From the larder: 150g puy/green lentils, 1tbsp honey, juice of half a lemon, olive oil, salt, pepper and if you have it, 1tsp tomato paste.
- Preheat the oven to 200 degrees C.
- Thoroughly wash but do not peel the Jerusalem artichoke and carrot. Chop the Jerusalem artichoke, carrot and shallots in to 1cm chunks and slice the fennel.
- Place it all in a roasting tin, drizzle with olive oil, season with salt. Mix and place in the oven to roast for about 25 minutes.
- Cook the puy/green lentils: add to a saucepan with 500ml of boiling water and simmer for about 20 minutes or until soft.
- Peel and mince the garlic, finely chop the tomatoes, mint leaves and the coriander leaves and stems. Deseed and chop the chilli to taste. Mix with 1 tbsp honey, 3 tbsp olive oil, lemon juice, and if you have it, tomato paste.
- When vegetables are soft and browning in places and the lentils are cooked, pile both on your plate with a healthy dollop of spiced sauce on top.