Chickpea & Lentil Dahl

Ingredients
2 tsp macadamia or peanut oil
1 onion, finely chopped
2 tsp finely grated ginger
¾ tsp curry powder (more if you like it strong)
400g can diced tomatoes
400g can lentils, rinsed, drained
400g can chickpeas, rinsed, drained
250ml can coconut milk

Directions

1) Heat the oil in a large saucepan over medium heat. Add the onion and ginger and cook, stirring, for 5 minutes or until onion softens. 

2)  Add the curry powder and cook, stirring, for 1-2 minutes or until aromatic.

3)  Add the tomatoes, lentils, chickpeas and coconut milk and stir to combine. 

4)  Cook, stirring occasionally, for 10 minutes or until the mixture thickens slightly. 

5)  Remove from heat. Taste and season with salt and pepper.

6)  Serve immediately with yoghurt, cucumber and pappadums, if desired

7)  Eat & Enjoy!

Lentil, Barley & Mushroom Soup

Ingredients

1 tablespoon olive oil

2 medium leeks, trimmed, halved, finely chopped

3 cloves garlic, crushed

250g button mushrooms, thinly sliced

2 x 410g cans chopped tomatos

1/2 cup dry red lentils, cooked and rinsed

1/3 cup pearl barley

5 cups cold water

Basil, salt  & pepper to taste

Directions

1)  Heat Oil in large pan over medium heat. Add leek, mushrooms and garlic,

2)  Cook, stirring, for 3-4 minutes until softened

3)  Add remaining ingredients and bring back to the boil

4)  Reduce heat and simmer for approx 4 minutes or until barley is tender

5)  Serve with fresh parsley

6)  Eat & Enjoy!

Serves 4

Lentil & Rice Pilau

Ingredients
1 cup long grain rice
200g lentils (I used brown) (they need to be ‘nearly cooked’ before starting)
3 tblsp vegetable oil
2 tsp ground cumin
1 tsp ground coriander
 
Directions
1) Bring a large saucepan of water to the boil. Add rice & lentils, reduce heat and simmer for 15 minutes or until they’re tender. Drain and set aside.
2) Heat 2 teaspoons oil in a frying pan over a medium heat. Add garam masala, cumin & coriander and cook, stirring, for 2 minutes
3) Add rice & Lentil mixture and cook, stirring, for 4 minutes longer.
4) Eat & Enjoy!

Spinach & Mushroom Quesadillas with Lentils

Ingredients - makes 3
Oil
250g mushrooms
1 can lentils, drained and washed
½ tsp chilli flakes
½ tsp ground cumin
½ tsp parsley flakes
Salt & Pepper to taste
75g fresh baby spinach leaves
6 tortillas
salsa
Parmesan cheese, grated
Fetta, crumbled
 
Directions
1) Heat oil in a pan
2) Add mushrooms, lentils, cumin, chilli flakes, parsley flakes and salt & pepper and cook through (approx 10 minutes) then remove from heat
3) While mushroom mix is cooking, planch spinach with boiling water
4) Lay out 3 tortillas and spread salsa over them leaving about 1cm around the edge
5) Place a layer of spinach, then cover with the mushroom mix. Top with parmesan and fetta
6) Put another tortilla over the top
7) Heat frying pan and spray with a cooking spray (low heat)
8) Place 1 prepared quesadilla in the pan for a few minutes, then turn and cook the other side
9) Serve hot
10) Eat & Enjoy!

Lentil & Tomato Pasta Sauce

Ingredients
oil
2 cloves garlic, crushed
100g dried lentils, cooked and drained
2 cans chopped tomatos
1 sachet salt reduced tomato paste
1.5 tsp oregano
1 tsp parsley
1 tsp chili flakes
salt & pepper to taste

Directions
1)  Heat Oil & saute garlic
2)  Add all ingredients and simmer till heated through
3)  Serve over pasta
4)  Eat & Enjoy!

Mexican Lentils

Ingredients
oil
2 garlic cloves, crushed
1 tin Sanitarium Veggie Delight Casserole Mince (could substitute with real mince or other TVP)
1/2 cup dried red lentils, cooked & drained (substitute with a can of lentils drained)
1 can chopped tomatos
1 sachet tomato paste
1.5 tsp cumin seeds, ground
1/2 tsp paprika
1/4 tsp onion powder
1 tsp chilli flakes
1.5 tsp oregano
salt & pepper

Directions
1)  Heat oil in deep pan
2)  Saute garlic until starting to go clear
3) Add remaining ingredients and simmer until starts to thicken
4)  Eat & Enjoy!

Serving Suggestions
Use as burrito or taco filling
On nachos
In toasted wraps
On toast with cheese and avocado (pictured)
Serve over pasta as a bolognaise type sauce
Refrigerate and serve cold as a dip

Serves 4 - Nutritional Info per serve
Calories - 223
Fat - 5g
Protein - 21.2g
Carbs - 20.1g
Sodium - 588mg