Jalousie

Ingredients

• 75g Green Lentils
• Vegetable Stock
• 2 Leeks
• 2 Garlic
• 200g Mushrooms
• Dried mixed herbs (e.g. oregano, thyme, marjoram)
• Mixed nuts (e.g. pine nut, walnut, chestnut)
• 75g Prunes
• 25g Breadcrumbs
• 2 Eggs
• Puff Pastry

Method

1. Boil Lentils in Vegetable Stock until soft
2. Fry Leeks, Garlic, Mushrooms and Herbs (10 mins)
3. Stir in chopped Nuts, pitted Prunes, Breadcrumbs and the Lentils
4. Add ¾ of the beaten Eggs and mix then leave to cool
5. Roll out 2 sheets of Puff Pastry
6. Spoon the mixture into the centre of one sheet leaving a border
7. Egg wash the border and lay the other sheet on top, press down the border with a folk
8. Egg wash the top
9. Bake @200C (30 mins)

Dhal with Spiced Cabbage

Ingredients

• Lentils (Green, Red, Yellow)
• Bay Leaf
• Mustard Seeds
• Garlic
• Ginger
• Chilli
• Spice Paste (Cumin, Coriander, Fenugreek, Tomato Purée)
• Turmeric
• Carrot
• Green Beans
• Cherry Tomatoes
• Spring Onions
• Coriander Leaves

Spiced Cabbage:

• Leek
• Cabbage
• Ginger
• Garlic
• Chilli
• Coconut Milk

Method

1. Boil Lentils in water and Bay Leaf (15 mins)
2. Fry Mustard Seeds (1 min)
3. Add chopped Garlic, Ginger and Chilli (2 mins)
4. Add Spice Paste and continue to fry (5 mins)
5. Add Turmeric, Green Beans and finely chopped Carrot (2 mins)
6. Add Lentils and enough water to loosen the mixture, simmer (10 mins)
7. Stir in chopped Cherry Tomatoes and Spring Onions
8. For Spiced Cabbage, fry chopped Garlic, Ginger and Chilli (2 mins)
9. Add chopped Leek and Cabbage (10 mins)
10. Add Coconut Milk and simmer (5 mins)
11. Serve Dhal with spiced Cabbage and chopped Coriander sprinkled over

Madras Sambal & Garlic Naan

Ingredients

• 200g Lentils (Red, Green, Yellow)
• 1/2 tsp Turmeric
• 2 Potatoes
• Handful of Green Beans
• 3tbsp Chickpeas
• Madras Paste (Chilli, Ginger Garlic, Coriander/Cumin/Fenureek/Mustard Seeds, Tomato Puree)
• 1 Onion

Naan:

• 5g Instant Yeast
• Milk
• 1 Egg
• 200g Plain Flour
• 1tsp Baking Powder
• 1tsp Salt
• 50g Butter
• 1 Garlic

Method

1. For Naan, sieve Flour, Baking Powder and Salt into bowl and mix
2. Add beaten Egg, Yeast and warmed Milk to bring the dough together (add plenty of Milk as the dough should be quite wet)
3. Knead the dough until soft and smooth – then leave in a warm place to rise
4. When doubled in size, roll out into a tear drop shape (1 cm thin)
5. Grill (on as high as it will go) until brown, flip it over and brown the other side
6. Fry chopped Garlic in Butter (1 min), then pour butter over grilled Naan
7. For curry, cover Lentils in Water and boil with Turmeric until soft (30 mins)
8. Cube and boil Potatoes until soft (20 mins)
9. Boil Green Beans until soft (5 mins)
10. Fry Onion and Madras Paste (5 mins)
11. Add Potatoes and continue to fry (5 mins)
12. Add Green Beans, Chickpeas and Lentils with the water they were cooked in and simmer (15 mins)
13. Add a little water if the mixture turns too dry (note: this is quite a dry curry though)

Vegetable Moussaka

Ingredients

• Aubergine
• Green Lentils
• Vegetable Stock
• Bay Leaf
• Onion
• Mushrooms
• Chickpeas
• Garlic
• Tomato Purée
• Chopped Tomatoes
• Oregano
• Greek Yoghurt
• Eggs
• Feta Cheese

Method

1. Thinly slice Aubergines and salt, leave to chill
2. Fry Garlic in a little oil (2 mins)
3. Add Tomato Purée (1 mins), then Chopped Tomatoes and simmer (20 mins)
4. Boil Lentils in Vegetable Stock with Bay Leaf (20 mins)
5. Fry Onion (10 mins)
6. Add sliced Mushroom (5 mins)
7. Add Chickpeas and Oregano (5 mins)
8. Wash salt from Aubergine, then mix together, Lentils, Mushrooms and Tomato Sauce
9. In a bowl mix, Yoghurt ,beaten Eggs and Feta Cheese
10. Pour Tomato mixture into an oven dish
11. Layer Aubergine on top
12. Pour over top of mixture
13. Then pour over the Yoghurt mixture
14. Bake @190C (30 mins)

Butternut Squash & Chickpea Stew

Ingredients

• Onion
• Butternut Squash
• Celery
• Baby Carrots
• Garlic
• Turmeric
• Cinnamon
• Ginger
• Red Lentils
• Chickpeas
• Chopped Tomatoes
• Vegetable Stock
• Bay Leaf
• Orzo Pasta
• Dates
• Coriander Leaves

Method

1. Fry sliced Onion (5 mins)
2. Add chunks of pealed and de-seeded Butternut Squash, diced Celery and pealed baby Carrots (5 mins)
3. Add Garlic, Turmeric, Cinnamon, Ginger (2 mins)
4. Add Lentils, Chickpeas Tomatoes Stock and Bay Leaf, simmer (50 mins)
5. Add Pasta and continue to simmer (10 mins)
6. Serve with Dates and chopped Coriander Leaves