Satay lentils and veg

So you know I love basically anything peanuty right? Except for peanut butter on toast. Because peanuts do not belong on bread! I’m weird, I know.

We realised recently that lentils were escaping our diet, in the rush from here there and everywhere. So I decided to branch out in lentil land and try some new things… this is a sort of satay/curry/dahl mix. It’s great…Actually I think next time I would keep the satay dahl as one dish and stir fry some veg on the side as a second dish. But husband-of-mine liked it just like this and I have to say, it was very tasty 🙂 I just prefer crunchy vegetables! But the satay dahl is a grand idea 🙂

1 cup red lentils, rinsed, picked, and boiled according to instructions

1 cup chopped veg as you wish – I used zucchini, snow peas, capsicum and broccoli.

 

1/4 cup 100% peanut butter

1/2 cup coconut cream

1/4 cup water

2 Tablespoons tamari

2 garlic cloves

1 chilli, deseeded and finely chopped

pinch of cumin

pinch of tumeric

Juice of 1 lime (and zest of 1/2 lime if you enjoy)

 

Blend the sauce ingredients up in a mini blender.

Lightly stir fry the vegetables, add the sauce and lentils and simmer for 2-3 minutes.
Serve with rice 🙂

 

EASY, fast and tasty!

Roast pumpkin dahl

Roast pumpkin dahl

I really quite like dahl, as it turns out. And pumpkin as well – well, they just go together perfectly!

You know i’m into my curries ;). Dahl is totally gorgeous to have next to a curry as an accompaniment. Different texture, different flavour and wholesome and healthy to add to a meal. Hope you love it. It’s also just great stirred through rice the next day for lunch left overs!

This recipe  comes from Veganise this. Love all these websites I’m discovering.

Ingredients:

1 cup red lentils

2 cups vegetable stock

1/2 teaspoon turmeric

1 tablespoon olive oil

1 tsp brown mustard seeds

1 onion, diced

2 cloves garlic, crushed

2 teaspoons ground cumin

1/4 teaspoon chilli powder

2 teaspoons garam masala

1/2 teaspoon salt

1 cup pumpkin puree  (1/2 butternut pumpkin, roasted then pureed)

Juice of 1/2 lemon

100g baby spinach leaves

Rinse the red lentils in a strainer until the water runs clear then place them in a saucepan with the water, vegetable stock powder and turmeric. Bring to the boil then reduce the heat to the lowest possible and simmer, covered for 20 minutes.

In the meantime, heat the olive oil in a frying pan on a medium flame. Add the mustard seeds and when then begin to pop, stir through the onion and fry for 5-10 minutes until the onions are translucent and begin to brown. Add the cumin, chilli powder, garam masala and salt, stir the spices through the onions evenly and cook for about 2 minutes.

Mix the onions and spices through the lentils then stir in the pumpkin puree, lemon juice and spinach. Turn off the heat when the spinach has wilted and serve with rice.