Recommend a lentil dish
- Thread starter pootle
- Start date
aqua
made of cheese and gin
Sweaty Betty
Hemo rising!
Xanadu said:That damn recipe is famous
Boil the lentils till you can crush a grain without any hard stuff. Fry some onion, when translucent add some garlic and ginger, stir for a sec, then add a chopped tomato. The add a teaspoon of paprika, and half a teaspoon each of cumin, chilli powder, tumeric, coriander and garam masala. Once the spices are fried off a little, stir it into the dhal. Add green chilli, salt and vinegar to taste. Serve with chapatis, or whatever bread you've got lying around.
Im making this tonight, as miraculously i have all ingredients to hand
Guineveretoo
Mostly bewildered
Back in the days when I was broke but had lots of time, I used to make up a big stew at the beginning of the week, using lentils in the way that meat eaters would use mince.
I used to leave them to soak overnight, and then fry up some onions and whatever other veggies I could find, then stick in the lentils with some tomato puree and maybe a tin of tomatoes, or a stock cube or made up bisto.
Day one, eat it with pasta or potatoes or other starchy thing.
Day two, eat it with another, but different, starchy thing, often pancakes made with wholemeal flour (yum).
Day three, stick mashed potato on the top and put it in a hot oven to make a shepherd's pie.
If necessary and available, I would add the odd vegetable to the mix as the days went on.
It was yummy, honestly.
I still use lentils in cooking now, but I tend to use the ones which come in tins, because I can. They weren't available in the 70s and early 80s. In fact, it was quite difficult to get decent lentils and beans at all, in the 70s. You had to go to hippy shops. Luckily, I lived near Oxford, where there was a fantastic hippy shop called Uhuru (or something similar - I am going to go and google it in a minute), and then Cambridge, which also had a fantastic hippy shop, this time called Arjuna, so I managed
ETA Considering I left Oxfordshire in 1979, I am pretty impressed that I managed to remember that name. Uhuru it was, and it still exists
I used to leave them to soak overnight, and then fry up some onions and whatever other veggies I could find, then stick in the lentils with some tomato puree and maybe a tin of tomatoes, or a stock cube or made up bisto.
Day one, eat it with pasta or potatoes or other starchy thing.
Day two, eat it with another, but different, starchy thing, often pancakes made with wholemeal flour (yum).
Day three, stick mashed potato on the top and put it in a hot oven to make a shepherd's pie.
If necessary and available, I would add the odd vegetable to the mix as the days went on.
It was yummy, honestly.
I still use lentils in cooking now, but I tend to use the ones which come in tins, because I can. They weren't available in the 70s and early 80s. In fact, it was quite difficult to get decent lentils and beans at all, in the 70s. You had to go to hippy shops. Luckily, I lived near Oxford, where there was a fantastic hippy shop called Uhuru (or something similar - I am going to go and google it in a minute), and then Cambridge, which also had a fantastic hippy shop, this time called Arjuna, so I managed
ETA Considering I left Oxfordshire in 1979, I am pretty impressed that I managed to remember that name. Uhuru it was, and it still exists
aqua said:but lets be honest, not as good as a steak
I'll start the frying pan in a minute.
Geri
wasn't born to follow
Macabre said:Yes please
I can't be the only one that puy lentils give the most horrid wind, am I?
2oz/50g red lentils
4 fl oz/115 ml water
1 small onion, chopped
1 tbsp vegetable margarine
2oz/50g mushrooms, sliced
1 1/2 tbsp flour
1 tbsp tomato puree
1/4 pint/140 pint milk
1/2 tsp basil (I actually put in loads more than this!)
Black pepper
1/2 lb/225g potatoes, cooked and sliced
2oz/50g cheddar
Cook the lentils in the water until they are tender and the water absorbed
(keep your eye on them as they tend to stick to the bottom of the pan)
Fry the onions in the margarine in a pan for a few minutes
Add the mushrooms and saute for a further few minutes
Add the flour and tomato puree and stir well. Slowly add the milk, stirring constantly to avoid lumps. When it is boiling and thickened, stir in the basil and pepper.
Stir the lentils into the mixture
Pour the mixture into an ovenproof dish, cover with the potatoes then the cheese and cook at 400F/200C/gas mark 6 for 20 mins.
I usually serve with a mixed salad and some garlic bread.
I'd rather not comment on my wind!
Sweaty Betty
Hemo rising!
haylz said:Im making this tonight, as miraculously i have all ingredients to hand
I made it.......bloody lovely
however my wind problem was not worth it at all
ohmyliver said:
lentils, especially puy lentils, with pork are a match made in heaven.
billy_bob
Air of bewilderment model's own
One of my perennial nearly-empty-cupboards meals. Kind of like the bake above but even easier:
Fry chopped onion, garlic and de-seeded dried chillies in olive oil for 10 minutes, add Puy lentils and stock, cook till tender. Tip into an ovenproof dish, stir in chopped spring onions and crumbled goats cheese (the harder ones are better, not chevre). Stick it under the grill till the cheese melts a bit, eat with crusty bread.
Fry chopped onion, garlic and de-seeded dried chillies in olive oil for 10 minutes, add Puy lentils and stock, cook till tender. Tip into an ovenproof dish, stir in chopped spring onions and crumbled goats cheese (the harder ones are better, not chevre). Stick it under the grill till the cheese melts a bit, eat with crusty bread.
Similar threads
