Lentils Archives - Coconut and Berries

Purple Sprouting Broccoli & Puy Lentil Salad with Almond Feta & Mint

Most people, including me, would probably name asparagus when asked to think of their favourite spring vegetable. But, while Spring has officially started (I think…), it will most likely be a few weeks until British asparagus appears.

I’m definitely looking forward to then but in the meantime was very happy to spot another of my seasonal favourites at the farmers’ market a couple of Sundays ago – purple sprouting broccoli! It was a rainy day and I had a hood up but the bright violet florets caught my attention and a bagful made its way home with me and into lunch!

If you haven’t had PSB before, it’s a little sweeter than regular Calabrese broccoli and you can eat the whole lot, leaves and all. Just trim off any tougher ones and woody stems.

Lentils are always reliable and cook nice and quickly so this meal came together in a flash. I mixed the lentils with a simple, lemony vinaigrette and plenty of herbs to keep things fresh and then topped them with steamed broccoli and salty crumbled almond feta.

For the feta, I used my Baked Cashew Cheese recipe but substituted blanched almonds for the cashews – both work nicely.

This is one of those great salads which holds up really well for a couple of days in the fridge and is perfect for lunchboxes too.

If you haven’t made any nut cheese in advance, another tasty option is to sprinkle some capers over the salad instead. They’ve got a salty kick to them so have a similar effect to the nut cheese.

Purple Sprouting Broccoli & Puy Lentil Salad w/Almond Feta & Mint

Serving Size: 2-3 Servings

Ingredients

Salad:

3/4 C Puy lentils
1 Bay leaf
Approx 150g Purple sprouting broccoli OR Asparagus, woody ends removed
1/3 C finely chopped red onion
½ C roughly chopped herbs (mint+ parsley)
Almond Feta, crumbled

Dressing:

1 ½ Tbsp lemon
1 ½ Tbsp olive oil
1 tsp Maple syrup
1 tsp Dijon mustard
Salt & pepper, to taste

Instructions

Rinse the lentils and place in a medium pan with the bay leaf and plenty of water. Cook for 20-25 minutes, or until tender but not mushy. Drain and leave to cool.
Steam the purple sprouting broccoli or asparagus for a couple of minutes. It should be bright green and still quite firm. Rinse in cold water to stop further cooking.
Whisk together the dressing ingredients and toss with the lentils, red onion and herbs.
Top the lentil salad with the steamed broccoli and almond feta.

http://www.coconutandberries.com/2015/03/27/purple-sprouting-broccoli-puy-lentil-salad-almond-feta-mint/

P.S. You can definitely swap out the PSB for asparagus when it arrives!

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Hearty & Wholesome Meatless Ragù

Pumpkin lanterns have all been cleared away, spooky cupcakes have been eaten up and Halloween is over for another year – but it’s already time for the next holiday – no, not Christmas yet, but Bonfire Night!

I’m not sure how widely known the story behind the celebrations is outside of Great Britain, so for my readers further afield I’ll give a quick summary… in short, on the 5th November, 1605, a man called Guy Fawkes attempted but failed to blow up the Houses of Parliament. Since that day, every 5th of November Britons celebrate the survival of King James and the defeat of the plot with displays of fireworks and bonfires.

I’ve always liked the occasion, definitely much more so than Halloween anyway, and growing up I enjoyed going to a local fireworks display, waving sparklers and eating my Granny’s homemade toffee – a special Bonfire night treat!

Come November time, it’s usually pretty chilly, so it makes sense to fill your tummy with a warming meal before heading out into the cold to watch the fireworks. Today’s recipe is just the thing!

My “Hearty and Wholesome Meatless Ragù” is much more satisfying and tasty than your average pasta sauce. It’s got plenty of nutrition from the lentils, chickpeas and chunky vegetables, and the sun-dried tomatoes and mushrooms add richness and extra texture.

Pasta gets a bad rap for being rather lacking in the nutrition department and it’s true that your typical white pasta, while it will fill your tummy, isn’t particularly nourishing. I’ve tried whole wheat and gluten-free pastas in the past, but they’ve left a lot to be desired taste-wise.

Fortunately, there are much better options these days and lately I’ve been really enjoying Rizopia’s brown rice pasta. It’s wholegrain and gluten-free but with no gumminess or graininess, just the regular taste and texture you’d hope for for your pasta.

Top it with my super-duper ragù and you’ve got an easy, balanced meal - definitely suitable for a weeknight and the perfect Bonfire night supper.

If you don’t fancy pasta, this ragù would also be nice over a baked potato or mash, or simply with a chunk of good-quality bread on the side.

Hearty & Wholesome Meatless Ragù

Yield: 4 Servings

Hearty & Wholesome Meatless Ragù

Ingredients

1 Tbsp Olive oil
1/2 Onion, chopped
1 Carrot, chopped small
1 Stalk of celery, chopped small
2 Cloves of garlic, minced
1 tsp Fresh thyme
Approx 175g/6oz Mushrooms, chopped
6 Sun-dried tomatoes, rehydrated and chopped
1 Tbsp Balsamic vinegar
1/4 C Red wine OR Vegetable broth
1/2 400g/14oz Can Chopped tomatoes
3/4 C Cooked lentils
3/4 C Cooked chickpeas
Salt and pepper
Chopped fresh parsley (optional)

Instructions

Warm the olive oil in a medium-large pan over medium heat. Add the onion, carrot and celery and cook, stirring for approx 10 minutes, or until softened. Add the garlic and thyme and cook for a further minute.
Add the mushrooms, sun-dried tomatoes and balsamic vinegar and cook for 5 minutes, stirring from time to time.
Add the vegetable broth and tomatoes, turn up the heat and then allow to simmer for 10 minutes. Add the lentils, chickpeas and plenty of salt and pepper and simmer for 5 more minutes until the beans are warmed through.
Serve over pasta, mashed or baked potatoes or with crusty bread.

http://www.coconutandberries.com/2014/11/04/hearty-wholesome-meatless-rag/

UK readers, will you be heading out to watch any fireworks? Readers beyond, do you know about Bonfire night?!

[Disclosure: Rizopia send me some free samples of their gluten-free pasta to try but I was under no obligation to write about it, and, as always, all opinions are my own]

Easy Lentil-Hazelnut Pâté

So this one definitely isn’t going to win any beauty contests, but looks aside, it’s pretty wonderful! We can always do with a quick and easy spread/dip to add to our repertoires and the rich, savoury flavour of this lentil-hazelnut pâté should win anyone over, including those more used to the traditional, non-vegetarian kind.

I based the recipe on the filling from my Creamy Lentil Butternut Squash, using a sautéed vegetable base with earthy lentils and tamari. I also added nut butter to this spread, but opted for hazelnut this time for its distinct flavour. You could certainly use whole hazelnuts instead of butter here but the pâté probably won’t be quite as smooth or creamy. If you buy a jar or make up a batch of hazelnut butter then you can make my Hazelnut Butter- Chocolate Chip Muffins too! Always a hit!

Whiz everything up in the food processor until it’s thick and fairly smooth then spread liberally on toast or crackers, or thin it out a little more and serve as a dip. It also makes a rather elegant appetizer on crostini with a little strip of roasted red pepper for prettiness!

I’m not feeling too chatty today so I’ll leave you with the recipe and be back soon with more words, pictures and recipes of course!

Easy Lentil-Hazelnut Pâté

Ingredients

1 C Puy OR Green lentils
2 C Water
1 Tbsp oil
1 Bay leaf
1 Leek, chopped
1 Onion, chopped
2 Cloves of garlic, minced
3 Tbsp Hazelnut butter
3 Tbsp Tamari
Handful of Fresh parsley
Black pepper
1/4-1/3 C Water

Instructions

Add the lentils to a pot with the water and bay leaf. Bring to a boil then reduce heat and simmer,covered for approx 20 minutes, or until water is absorbed and lentils are tender.
Meanwhile, warm the oil in a large pan over medium heat, add the onion and leek and cook, stirring every now and again, for 6-8 minutes, until very soft and translucent. Add the garlic and continue to cook, stirring, for a couple of minutes.
Transfer the cooked lentils (drain any remaining water) and the sautéed vegetabes (remove bay leaf) to a food processor. Add the hazelnut butter and tamari and process until fairly smooth. Add water, 1 Tbsp at a time, until the paté is your desired consistency.
Pulse in the parsley and season with black pepper to taste.

http://www.coconutandberries.com/2014/10/15/easy-lentil-hazelnut-pate/

P. S. Seeing as it’s National Chocolate Week in the UK, you might want to take a look at some of my favourite chocolate recipes! Not that I need an excuse to eat chocolate. I may…or may not…have a special new chocolat-ey recipe coming up on the blog too!

Creamy Lentil Stuffed Butternut Squash

It’s unfortunate that you can’t be in my kitchen to taste or smell what’s cooking since sometimes delicious meals just aren’t attractive. Describing how food tastes isn’t always the easiest either but perhaps you can relate to the word- “umami”?

The concept of “umami” has become more known in recent years and is sometimes referred to as “the fifth taste” (after the four basic flavours: sweet, salty, sour and bitter). The literal translation of the Japanese word is “pleasant, savoury taste” or “deliciousness”…hmmm, not terribly helpful.

I find it easier to think about those foods which are rich in umami flavour- vegan options include fermented soy (soy sauce/tamari, miso, tempeh), tomatoes, mushrooms, nuts, avocado, olives and seaweed. Although umami is not a particularly desirable flavour on its own, it really balances and rounds out the flavours in a dish.

[Check out this article if you want to know the science behind it all]

All that to say that this dish packs a serious umami punch! Sweet roasted squash is a winner in itself of course, but the cavity you find when you split open a butternut is just crying out to be filled with something rich and savoury.

I go on and on about how much I love lentils but they do need plenty of seasoning to bring them to life. Here I’ve used umami-packed miso and tamari, along with a couple of spoonfuls of nut butter to create a beautifully creamy and rich filling.

Creamy Lentil Stuffed Butternut Squash

Yield: 2-4 Servings

Creamy Lentil Stuffed Butternut Squash

Ingredients

1 Medium Butternut Squash
1/2 Tbsp Olive oil
1 Onion, chopped
1 Clove of Garlic, minced
3/4 tsp Dried thyme
1/2 C Green or Puy lentils*
1 C + 3/4 C Water, divided
1 Tbsp White miso
1 Tbsp Tamari
2 Tbsp Almond OR Cashew butter
1 C Chopped kale
Pepper, to taste

Instructions

Preheat oven to 180C/350F. Cut butternut squash in half lengthwise and scoop out seeds and any stringy bits. Place, cut side down, on a baking sheet and bake for approx 45 minutes, or until tender. Remove from oven and, with a spoon, remove a little of the squash flesh to create a hollow to fill**.
Meanwhile, in a pan over medium heat, cook the onion in the olive oil for 5-8 minutes. Add the garlic and thyme and cook, stirring, for a further minute.
Add the lentils, miso, tamari and 1 C water. Bring to a boil then reduce to a simmer, cover and cook for 15-25 minutes (depending on type of lentils used), or until lentils are cooked but not mushy.
Add the kale, nut butter and remaining water, 1/4 C at a time. Stir and simmer for a few minutes until the kale is cooked. Add enough water so you have a thick, saucy mixture. Season with pepper, to taste.
Spoon the lentil mixture into the hollowed-out squash, return to the oven and bake for 10 minutes.

Notes

*You can also use 1-1/2 C cooked lentils in place of the dry lentils and first cup of water to save time.

**Save this squash and use in pancakes (in place of pumpkin or sweet potato) or simply season with salt, pepper and a little olive oil and serve as a simple side-dish to any meal.

http://www.coconutandberries.com/2014/09/28/creamy-lentil-stuffed-butternut-squash/

What are your favourite ways to add umami to your meals (vegan only please)?

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Warm Lentil Salad with Sweet Potato & Olives

Yes, it’s another lentil salad. And as it happens, there are already a few on Coconut and Berries (Butternut & Lentil Salad with Tahini Dressing, Quick & Easy Lentil Yogurt Salad, Moroccan Puy Lentil Salad with Carrots & Mint….) But in my opinion, there’s always room for another one, especially when it’s this good! I hope you feel the same way.

This lentil salad really is all the good things in one bowl! So I’ve just declared my lentil love, but sweet potatoes and olives are other favourites to use in my cooking and it turns out that they’re utterly wonderful together.

I tend to combine sweet potatoes with warm spices to bring out their sweetness but this time I went for contrasting flavours and paired them with salty marinated olives. The earthy lentils carry the strong flavours really well (I acually find olives a bit much on their own but I really enjoy them in things).

It’s all very simple to put together. Sweet potatoes roast pretty fast and lentils cook up pretty quickly. The salad is lovely warm too so it’s only a quick assembling job and you’re ready to dig in.

As always, I recommend Puy lentils for salads as they hold their shape better than other kinds, but I went to make this salad and realized I was out so I had to use regular green lentils here. If you use green, just make sure not to overcook them as they can quickly turn to mush!

Warm Lentil Salad with Sweet Potato & Olives

Yield: 4 Servings (6 as a side)

Warm Lentil Salad with Sweet Potato & Olives

Ingredients

2 Medium sweet potatoes, peeled and diced (into approx 1" pieces)
3 Tbsp Olive oil, divided
1 Medium onion, finely chopped
2 Cloves of garlic, minced
1-1/2 C Puy OR Green lentils
Few sprigs of fresh thyme OR 1/2 tsp dried thyme
3 C Water
3 Tbsp Red wine vinegar
Heaping 1/2 C Marinated olives
2 Tbsp Chopped parsley
Salt & Pepper, to taste

Instructions

Preheat oven to 200C/400F. Toss the diced sweet potato in 1-1/2 Tbsp oil and a sprinkle of salt and spread on a baking sheet. Roast for 20 minutes, Stir, then roast another 10 minutes until golden brown and soft.
Meanwhile, sauté the onions in 1/2 Tbsp oil over medium heat for 5-8 minutes, add the garlic and cook for a further 2 minutes. Add the lentils, thyme and water. Bring to a boil then simmer, covered for 20-25 minutes (or 15-20 if using green lentils).
Drain any remaining water and pour into a large bowl. Add the red wine vinegar, remaining Tbsp oil (+ more if you like), parsley and salt and pepper to taste. Toss well. Add the roasted sweet potato and toss again gently to combine. Scatter with the olives and serve.

http://www.coconutandberries.com/2014/09/09/warm-lentil-salad-sweet-potato-olives/

P.S. I ve just submitted my dissertation so hopefully I’ll be able to get back to my regular blogging schedule! Sorry it’s been a bit quiet lately.