Authentically Scottish-style Lentil Soup

 

Lentil Soup is Food for Everyone, and I know you are thinking that there are just so many lentil soup recipes already on the planet. Why post another one? Whilst I am wondering, why haven't I put this superb Scottish soup recipe up before on HRK when I make it so often. It's my go to lentil soup. 

Vegetarian Lentil and Mushroom Curry with Baby Spinach or Eggplant (Aubergine)

Delicious Lentil, Eggplant and Mushroom curry

We all need a versatile lentil recipe in our repertoire that we can depend on when the going gets tough or just plain busy. I always have jars of green and red lentils on hand, and curry powder, which means this curry can be cooked at a moment's notice, even using frozen vegetables if necessary. We all know the power of pulses to provide essential protein, vitamins, minerals and fibre for our body. Lentils are also inexpensive. This is the perfect Meat Free Monday meal. When we were living in the Lakes District, in Northern England on a teacher exchange for Mr. HRK, 15 years ago, and being paid in Australian dollars and living on one wage, meat was so expensive that I introduced lentil dishes to our diet. That was the turning point for me, and I've cooked with them often ever since, along with other pulses such as chickpeas, dried peas and beans. Now I cook with them just because they are the basis of so many delicious meals like this one, and for the health benefits as well. Meat can easily be added to this recipe if you wish.

Lentil, Spinach and Mushroom Curry

Let's Cook:

Preparation time 15 minutes

Cooking time 30 minutes

 Serves 4

INGREDIENTS

1/2 cup Whole Green lentils

1/2 cup Red Split Lentils

6 roughly chopped mushrooms

1 tablespoon vegetable oil

1 medium onion, diced

2 garlic cloves, minced.

2cm piece fresh ginger, grated.

2 tablespoon Clive of India Curry Powder (or a good substitute curry powder)

1 teaspoon ground cumin

1/4 tsp cayenne pepper

400 ml tin of coconut milk

1 cup vegetable stock

200g baby spinach or 1 whole medium sized eggplant

1 lemon, juice of

1/2 cup chopped coriander and extra for garnish if desired.

METHOD:

Rinse the Green lentils in a colander under cold water and pick over to remove any discoloured lentils or other matter. Do the same with the red lentils separately. The Green and the Red lentils are added at different stages during the cooking process.

On a low heat, sauté the onion in the oil for 4-5 minutes without browning. Add the garlic and ginger and cook for 1 minute.

Combine the curry powder, cumin, and pepper in a small bowl and stir into the onions to coat them. I have also added a teaspoon of beneficial dried turmeric spice sometimes, which gives it a nice colour and a little more flavour, but not necessary. 

Add the uncooked Whole Green Lentils, coconut milk, and stock. Stir and cover. Simmer for 15 minutes and add more liquid if the mixture looks dry. Stir every 5 minutes during this time to ensure the lentil mixture isn't sticking to the base of the pan. 

After 15 minutes, add the uncooked Red Lentils, and the mushrooms. This is when you add the slightly cooked eggplant pieces if you are using them. 

Cook for a further 10 minutes, stirring and adding more liquid if necessary to prevent the mixture sticking to the pan.

I added almost an extra cup of water.

Fold in the spinach, lemon juice and chopped coriander just before serving.

Heat through and serve with rice or naan bread, or both.

Lentil, Mushroom and Eggplant Curry variation

It is so easy to substitute eggplant for the baby spinach in this curry.  I used one medium sized eggplant, chopped it up small chunks, and baked the pieces on a tray in the oven until slightly coloured at 180 deg. C, and almost cooked. Bake the eggplant chunks whilst you are simmering the green lentils. Or precook them and keep them covered in the refrigerator until you need them. They will finish cooking in the curry. I prefer this to cooking them in oil first before adding to a curry. However, I did lightly spray the eggplant pieces with spray on olive oil before baking so that they didn't dry out too much.

Add the eggplant chunks to the lentil dish when you add the red lentils and mushrooms according to the recipe above. The eggplant will then absorb all of the delicious curry flavours.

Cook for a further 10 minutes, stirring and adding more liquid if necessary. I added almost an extra cup of water. Fold in the lemon juice and chopped coriander just before serving.

Once you have made your curry so many other foods can be eaten with it. It is perfect just a for a meal on its own with rice and naan bread, or you can add some cooked chicken for the meat lovers, some extra vegetables, or even a poached egg on top.

Leftover curry will improve in flavour in the refrigerator to be eaten the next day. However, the spinach will just about disappear, so you could add some more next time when you reheat your curry.

Regular readers will know that I was called up for jury duty last fortnight, but I had reprieve when no jurors were required for that period. Phew! I felt as if I was the one being let out of jail! However, it freed me up last week to look after Tess, a dear old friend of mine who needed a carer after having an Angiogram in hospital. She's 84 years old, very slight, and the procedure took a lot out of her. I drove her to the hospital at 7 am in the morning, she was there until 3.30 pm, and then I brought her home to our place for a "sleepover", and breakfast.  I drove her home, later in the morning. The Public Hospital staff looked after her very well, but both her wrists and arms were very bruised, and she was really worn out. Thankfully the hospital insists on the patients needing a carer after a procedure like this one. So, I cooked a large piece of Corned Silverside in the slow cooker, which I know she enjoys, and we ate that for an early tea with some mashed potato, mashed pumpkin, steamed beans and broccoli. Broccoli is her favourite vegetable, noted Tess. She just loved it, and because she couldn't apply any pressure to her wrists, I cut everything up into small pieces for her. Corned Silverside is always delicious, and then we have sliced cold meat for a few days. Plain food is the best when recovering after a medical procedure isn't it? Tess doesn't eat very much though at the best of times. I gave her a container to take home with enough silverside and vegetables to last for a couple of days. She was thrilled to bits with that.

The next day, Tess had recovered fairly well, and I've spoken to her each day since, but she is still tired and other friends are taking her out for small outings. I'll see her this weekend. She needs to have some non-invasive heart surgery in about 6 months' time, in Townsville, about 350 kms away, and will need to fly up there for that. This was a real wake up call for me about elderly people who have no family to help out when they need to be cared for. Even those with families will need lots of support at some time. She still lives in her own home, which she is very thankful for, but she does need a lot of support from her neighbours and friends.

Take care,

Warmest wishes and I hope you enjoy this recipe. 

Pauline x

Curried Lentil, Tomato, and Coconut Soup

Whether you like your lentil soup with a rough texture and the lentils still holding their shape, or smooth like I do, then just blitz this soup away to your liking, and enjoy it. We used leftover coriander roots and stalks in this soup, and the earthy unique coriander flavour with the texture of chives,  along with the other aromatic ingredients make this soup memorable, and one bowl just isn't enough. It's also a cinch to make.

Lentil and Ham Soup

On cold Winter nights, and we have had a few lately, I think of soups and comfort food.This soup can be cooked long and slowly in the slow cooker, or in your pressure cooker, depending on what you prefer. Red lentils don't require any presoaking which is a bonus for busy cooks.

Pesto, Zucchini and Capsicum Lentils for Brunch

Let me share with you the easiest and healthiest lentil and vegetable meal we enjoyed for brunch yesterday. We are mainly cooking just for ourselves now as are most people. Dinner parties are off the agenda until COVID-19 restrictions are totally lifted but that doesn't mean we aren't still cooking and enjoying our food. I am mainly cooking simpler recipes  based on the ingredients I have in my pantry stockpile unless I really feel like a treat. We are partial to a meat free main meal like this one occasionally, which is still simple, nutritious and tasty. I generally have a tin of lentils in my pantry, which combined with some fresh vegetables and pesto made this a very enjoyable meal. However I would have simply cooked up some dried lentils if necessary instead of using a tin. If you occasionally have a meat free Monday, this dish would be perfect, and with more time permitting I might have grilled some chicken to have with it as well.

We have basil growing though out our garden so I always have some homemade basil pesto in the freezer at home. This is my recipe for the basil pesto I used in this recipe, if you would like to make your own. The quality of the pesto is important for this dish, so the more flavoursome pesto the better. However, there are some  delicious pesto brands available at the supermarkets as well.
This is a very simple, colourful, tasty and economical dish to cook when you are in a rush or if you are multitasking as I was.

Ingredients:
Serves 2

1 tablespoon olive oil
1/2 medium onion, peeled and finely chopped
1 yellow or red capsicum, deseeded and cut into roughly 2 cm chunks
1/2 medium zucchini, cut into 2 cm chunks
2 medium tomatoes, roughly chopped
1 x 400 g can lentils, any variety, drained
1/2 vegetable stock cube, or 3 tablespoons vegetable stock
2 tablespoons basil pesto, homemade or purchased
20 g Parmesan, finely grated
1 crushed clove garlic (optional)
Fresh basil leaves for garnish and more flavour

Method:

• Heat the oil in a large frying pan and gently fry the onion, garlic, capsicum and zucchini for 5 minutes, or until softened and beginning to brown, stirring regularly

• Add the tomatoes and cook for 2-3 minutes, or until the tomatoes are softened, still stirring constantly

• Add the drained lentils, crumbled stock cube softened with  2-3 tablespoons water, or ready made stock. Stir in the pesto and season with lots of ground black pepper. Cook for 2-3 minutes more, until the lentils are hot, stirring constantly
• Remove fry pan from the heat and sprinkle with cheese to serve.

Only 331 calories per serving. This recipe has been modified from one I found in Michael Mosley's Gut book.

I squeezed in making this Lentil and Capsicum dish yesterday whilst I was  cooking up a double batch of Tropical Stem Ginger in Syrup. Mr. HRK harvested all of our ginger crop last week along with some turmeric. This is an annual event for us as we grow ginger all year round in one of our gardens, along with  turmeric,  and we needed to harvest it all while it was fresh. So 3 buckets of fresh ginger later, we dehydrated enough for 4 bottles of dried ginger, froze some, and cooked up the rest in a delicious syrup. Here is the link to my Tropical Stem Ginger in Syrup recipe if you would like to take a look at it. A couple of small bottles can easily be made from bought ginger by reducing the recipe quantities.

The very aromatic and slightly spicy smell of fresh ginger filled the house as I was cooking this pot of ginger for 2 hours yesterday.



Mr. HRK helped me to fill the jars with the finished product.





Jars waiting to be sterilised.

All done, now I just need to find the right lids to screw on the jars!

Happy cooking,

Warmest wishes,

 Pauline

Roasted Cauliflower, Lentil and Pomegranate Salad

The humble but oh so versatile Cauliflower is in abundance at the moment and very reasonably priced,  and should be the star of the show in this salad. However, the pink pomegranate jewels are definitely trying to steal the limelight, but it's not a competition really. I was so taken with the perfect looking and reasonably priced caulis at the markets that two found their way into my basket, and that is how this recipe evolved. I roast cauliflower all of the time now with just a little olive oil, it is a very easy way of cooking that accentuates all of the wonderful flavours, and that forms the basis of this salad.

 Cauliflower is the perfect foundation for a beautiful salad, in Winter or Summer. However some colour was needed, and the baby spinach and glistening pomegranate jewels came to the party in that regard. All that was required then was a little more earthiness and substance, and lentils happily obliged. Add a light dressing of lemon juice and olive oil, some delicious coriander and my favourite Pomegranate molasses, and I had an easy but very nutritious salad. The quantities here will feed a crowd, so feel free to halve them at the very least, however this salad keeps very well for a few days in a covered container in the frig.

It won't be long before soups are out and salads will definitely be in here, as today the weather is quite balmy. Perhaps there is one more cold snap which will take us by surprise, but bring on Spring.

Ingredients:

1 cauliflower (about 1 kg), cut into florets
2-3 tbs extra virgin olive oil
Sea salt and black pepper
300g lentils (use brown or Puy) or whichever other variety you wish
1 cup baby spinach leaves
1/2 cup coriander leaves
Juice 1/2 lemon
1 pomegranate, seeds extracted
Pomegranate molasses

Method:

Preheat the oven to 200 deg. c

Coat the cauliflower in olive oil and season well with salt and pepper. Place on a baking tray and roast for 25-30 minutes until golden.

Bring a pot of water to the boil and add the lentils. Cook for 20-25 minutes or until just tender. Be careful not to overcook them or they will turn to mush. Drain the lentils well.

Combine the roasted cauliflower, lentils, baby spinach, coriander, a drizzle of olive oil, a good squeeze of lemon juice and season well with sea salt and black pepper.

 Scatter over the pomegranate seeds and drizzle with a few drops of pomegranate molasses.

I'll give you a few ideas of other dishes that I  have made to go with the Cauliflower salad, however they are just suggestions.  When I make a new recipe, I also tend to go to a couple of other dishes which I know will work well for me and that makes life a lot simpler.



This salad is also delicious served simply with my smoky Baba Ganoush. You can find that one here, just leave the Pomegranate seeds off the Baba Ganoush if you are already serving them with the Cauliflower salad and substitute some chopped mint or coriander, or even toasted sesame seeds.

When I made Cauliflower salad the last time,  I also made a Moroccan Chickpea Salad, and my Curried Beef Lasagne which everyone seems to love.  All of the flavours worked beautifully together, and there were lots of delicious leftovers. What's not to love about leftovers?

https://happyretireeskitchen.blogspot.com/2018/12/moroccan-chickpea-salad_2.html



https://happyretireeskitchen.blogspot.com/2018/11/curried-beef-lasagne.html



There's a lot happening for us at the moment with the family, with comings and goings, so this is a rather short story today. I hope you have something really nice planned for the weekend and I'll be in touch soon.

Warmest wishes,

 Pauline

Roasted parsnip, puy lentil, and watercress salad

The watercress which is growing rampantly in my garden has inspired this recipe. I never thought I would be able to grow watercress in the tropics, however the garden is semi-shaded and well mulched, and as I was gifted a couple of small plants there was no loss if they didn't survive, although I would have been disappointed.