All posts tagged: dried red lentils

Aubergine & Lentil Vindaloo

Tonight, after a few weeks of new-veganism, I knocked up this hottie in my little kitchen. (I should rewrite that, but I’m not going to.) I have been working my way through a list of curries recently, partly for my new book, Cooking On A Bootstrap, partly for a challenge, as I had a jokey conversation with a few friends on Instagram about doing ‘a year of curry’, and partly because there are so many things I enjoy but have never tried to cook myself. And so tonight, vindaloo. ***My apologies for not costing this already but I can barely keep my eyes open, it’s 2am here, but I wanted to share this before I forget it and it gets swept into ‘recipes I mean to blog’. Forgive me, I will do the forensics later. I delved into one of my curry bibles, Camellia Panjabi’s ’50 Great Curries of India’ and of course, there on page 102, was a vindaloo recipe. Admittedly with lamb, but I substitute lamb for aubergine in recipes as a rule, and I rolled …

Beetballs, 6p

These beetballs are based on a beetroot burger recipe from Lee Watson’s incredible vegan recipe book, Peace And Parsnips. If you follow my social media, you might have seen me evangelise about this book once or twice; in fact, such is my vim and vigour for this beautiful culinary bible that I put it on the desks of the country’s best food magazine with an insistence that they read it first out of the hundreds of books piled on their desks. I have given copies to friends, new and old vegans alike, carnivores, and today thrust my own copy at my friend Jane with corners folded down and jabbing a finger at the photos asking her how she could refuse a beetroot burger from a man who looks like Jesus himself. So thankyou, Lee, for the inspiration for these beetballs – I started off making your burgers and got carried away – so apologies that they aren’t in their original carnation, but here we are. For a gluten-free version, simply replace the slice of bread …

Red Lentil Bolognese [A Girl Called Jack]

This meat-free Bolognese sauce is perfect over a bowl of pasta and topped with a handful of grated cheese. Allow 70 to 100g of dried pasta per person. I like to eat mine with some garlic bread as well, to mop up any leftover sauce. (This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links and make a purchase.) Serves 2 1 onion 1 clove of garlic 1 carrot 1 tablespoon oil a fistful of fresh thyme a fistful of fresh parsley 1 vegetable stock cube 50ml red wine 1 x 400g carton or tin of chopped tomatoes 100g dried brown or red lentils, rinsed optional: 2 tablespoons tomato purée or tomato ketchup, to thicken the sauce grated strong hard cheese, to serve Peel and slice the onion, peel and crush the garlic, and put both into a large sauté or non-stick frying pan. Wash the carrot then grate …