Mains · Recipes

Red Lentil Dahl (with a twist)

heylo bag
Putting the Heylo Bag to the test in a mountain hut (it makes a great pillow as well)

 

 

Recently I was given a new product to try out, its called a Heylo bag. It’s a handy bag that retains heat when you put a hot pot of food in it. It’s very useful when hiking as it saves on fuel and will actually keep cooking the food after you initially simmer it on the stove, you can even use it to make yoghurt, steam rice and keep food warm when going to a pot luck. This recipe is hearty dahl with loads of flavour, protein packed and perfect for any Indian meal. For more information on the Heylo bags check out this link.

Recipe

Prep time 15 min, cook time 80 min.

5 cloves garlic – minced

2 onions – diced

1 cup pumpkin, cubed small

1.5 cups split red lentils

1 tbsp olive oil

1 green capsicum

2 cups veggie stock

2 cups water

2 tsp cumin

1 tsp ground ginger

2 tsp turmeric

1 tsp coriander

1 tsp smoked paprika

1 can diced tomatoes

2 tbsp tomato paste

1 can kidney beans, drained and rinsed

 

Sauté diced onions in oil until soft, add spices, capsicum, pumpkin and minced garlic and fry for 30 sec. Add in tomatoes and paste, lentils, stock, kidney beans and 2 cups water. Bring to boil then simmer 20 mins before transferring to the Heylo bag for 1 hour (or if you don’t have one then simmer gently on the stovetop for 30-40 mins stirring regularly). After an hour check the dahl it may need a quick reheat with a little extra water on the stove top before serving. If you have a smaller Heylo bag, then half this recipe.

Serve with poppadums, tamarind chutney and brown basmati rice.

Uncategorized

Zesty Slaw with Tahini Lime Dressing

ColeslawZesty Slaw

This is a great accompaniment to Mexican dishes or burgers.  You can make it in advance and store in the fridge.

Recipe

Serves 4

Prep time 20min

Dressing
1/3 cup lime juice
1/3 cup flax seed oil
1 tsp tahini
1 tsp whole grain mustard
1 clove garlic, crushed
2 tsp sweet chilli sauce

Slaw 
2 cups cabbage
2 carrots
2 small beets
1/2 cup parsley or coriander
1/2 cup lentil sprouts
1/4 cup pumpkin seeded
1/4 cup sunflower seeds

In a blender or food processor place all the dressing ingredients and blend well. Finely slice cabbage and then grate carrot and beets and place in serving dish. Finely chop parsley, and add to bowl along with sprouts and seeds. Pour over dressing and mix well. This will keep in the fridge for a day or so and can be made in advance.

Mains · Recipes

Green Split Pea Mash

Split green peas

Serves 3, Prep time 20 min + soaking, Cook time 1 hour

Recipe

1 C green split pea’s soaked for 2-5 hours in cold water, rinsed and drained

3 ½ C veggie stock

6 cloves garlic, sliced

1 bay leaf

1 sprig of mint

1 sprig of parsley

2 onions, diced

2 tsp fresh grated ginger

1 tsp turmeric powder

½ tsp chilli flakes

Salt and pepper to taste

Fresh coriander and mint to serve

In a large heavy bottomed pot put all the ingredients, including the whole springs of parsley and mint. Bring to the boil then simmer over a low heat until peas are very soft and water is absorbed (approx 1 hour), you may need to add extra water to get them nice and soft. If the mint and parsley sprigs haven’t completely disintegrated remove them. Taste and season with salt and

Serve the mash topped with fresh mint and coriander, alongside a green salad and popadoms.