Coconut Curry Lentil Soup

A lovely vegetarian dish I adapted from ‘The Dinner Ladies’ that can be served like a dahl alongside other curries or on it’s own like a soup. I often add a portion or two of diced white fish to cook for a minute or so just before  serving to make a complete meal. It freezes well but tastes best if  you add the kale (and if you’re using it, the fish) when you reheat.  

Serves 4-6.

4-6 kale leaves, chopped
400g tinned chopped tomatoes
1 large onion, peeled and chopped
2 cloves garlic, diced
2 tablespoons concentrated tomato puree
2 inch piece of fresh ginger, chopped or grated
2 teaspoons each ground cumin and coriander, toasted
1/2 teaspoon tumeric
pinch chilli flakes
1.5 cups red lentils
1 cup coconut milk
4 cups vegetable or chicken stock
For Serving: Half bunch coriander, chopped; Lemon/lime juice

1. Saute the onions, ginger and garlic over a low heat in a little olive oil stirring frequently until soft and sweet – about 10 to 15 minutes.
2. Still stirring add tomato paste, cumin, coriander, tumeric, nutmeg, pepper and chilli flakes.
3. Add the lentils to the onion mixture and stir through.
4. Then cover with stock, tomatoes and coconut milk.
5. Bring to the boil and simmer gently for about 20-30 minutes unil the lentils are completely cooked and have collapsed into a puree.
6. At this stage taste for flavour. Add salt, pepper and garam masala if you wish. Now it can be frozen.
7. Defrost and bring to the boil. Add the kale and the fish if using. Boil for one to two minutes.
8. Just before serving add chopped coriander, some lemon or lime juice, .

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Lentil, Smoked Salmon and Preserved Lemon Salad

A lovely light lunch for warm spring days, a starter for dinner or even a side salad with chicken or fish. This is easy and quick to throw together so add to your standard repertoire. You may want to take a page out of my daughter, Bianca’s, book and make your own smoked salmon. Here is the link to her blog outlining how to do this.

Serves 2 for lunch or 4 as a side salad.

1 cup green puy lentils, boiled till tender
1/2 preserved lemon, finely chopped
3 Tablespoons finely chopped parsley
3 Tablespoons finely chopped mint
2 spring onions, finely chopped
2 handfuls baby rocket
125g(4oz) smoked salmon, finely sliced
lemon juice & olive oil to dress

1. Mix drained lentils with salt and pepper and remaining ingredients excluding salmon in a large bowl.
2. Toss everything together and dress to taste with lemon juice and olive oil.
3. Serve as a side salad or add finely sliced salmon for a light lunch.

Lentil Soup – Good Old Fashioned Eating

This is real winter comfort food – warm, filling and full of flavour. I used to make a pot of soup on Sunday and we would enjoy it for lunch and/or dinner throughout the week. It’s also a healthy after school snack. Just add a little water when it thickens up and you can keep going for days. Reheat over medium – not high – heat and stir frequently to ensure it does not catch at the bottom of the pot.

Serves 8-10.

½ ham hock (omit if vegetarian)
1 onion, chopped
2 sticks celery, finely chopped
2-3 carrots, chopped
500g(1 lb) uncooked brown or puy lentils
1x800g(2 lbs) tin tomatoes, pureed
2 beef  or vegetable stock cubes
6 cups water
chopped parsley to serve

1. Place all ingredients in a large pot.
2. Bring to boil, cover and simmer for about 1½ hours stirring from time to time.
3. Add another cup of water if it becomes too thick.
4. Serve garnished with parsley.

Lentil and Walnut Salad – A Versatile Dish

Serve as a vegetarian main course, a side salad, or dollop a spoonful or two in an iceberg lettuce leaf to make a wonderful starter or nibble. Lentil and Walnut Salad is also a healthy addition to school lunch boxes.  I also served this in lettuce leaves as a healthy starter at picnics or barbeques. We used to eat the lentils hot for dinner and turn them into a salad for school lunch boxes the next day.  The salad will keep in the fridge for up to a week. It is important to use brown or puy lentils – not the orange or yellow ones.

4-6 Servings

2 cups brown lentils
1 whole onion, peeled
3 carrots, peeled and quartered
3 cloves
1 bay leaf
1t (5ml) dried thyme or a few sprigs fresh
4 cups vegetable stock (using cubes is fine and you can use chicken stock if not vegetarian)
1/4 cup french dressing, Click for recipe
½ cup chopped walnuts
6 thinly sliced spring onions
freshly chopped parsley to garnish
iceberg lettuce leaves to serve, optional

1. Place lentils in a large saucepan with carrots, onion studded with cloves, stock, bay leaf and thyme.
2. Bring to boil and simmer for about 20 to 30minutes until lentils are tender but not mushy.
3. You can eat warm as is.
4. Or cool, add French dressing, walnuts, spring onions and parsley and serve as a salad.
5. Another alternative is to serve spoonfuls in individual iceberg lettuce leaves.