You can replace the onion with thinly sliced leeks, and the fresh tomatoes with a 400g tin of plum tomatoes if you need to.Ĭhopped coriander, spring onions or parsleyġ Rinse the rice in a sieve under cold water. Recipe by Olia Hercules, Four corners lentil stew with sesame rice
Fry the burgers for 2 minutes on each side, then cook in the oven for 10 minutes, or until warmed through.ģ Mix all the tahini sauce ingredients together, season and taste, then serve with the burgers, warm pitta breads and salad. Mix the burger ingredients and shape into patties.Ģ Heat 2 tbsp oil in the pan. Leave the pitta breads out if you want a great gluten-free vegetarian dish.ĥ0g cashew nuts, toasted and roughly choppedġ Heat the oven to 180C/350F/gas mark 4. Snackistan by Sally Butcher (Pavilion) Three lentil burger The lentils should be soft, but not quite dissolved.ģ Season eat with bread and thick yoghurt. Bring to the boil, turn down the heat and simmer for 30 minutes, adding more water if necessary. Mix well, then add the tomatoes and water. When softened, add the garlic, lentils and berbere to the pan. Grind in a pestle and mortar or coffee grinder and add the cayenne, paprika, salt, black pepper, cardamom, nutmeg, turmeric and allspice.Ģ Fry the onions. ½ tsp each of ground allspice, black pepper, ground cardamom, and ground nutmegġ To make the berbere, toast the cloves with the fenugreek, cumin and coriander. Sesame oil (untoasted) or peanut oil, for frying The berbere is quite strong, so adjust to taste and add gradually to your lentils. Recipe supplied by Emma Galloway East African spiced lentilsīasically an Ethiopian recipe, but most East African countries have something similar. Toss, taste and adjust seasoning if needed. Season, then add to the lentils with the carrots, herbs and spinach. Take off the heat, add vinegar and lemon juice. Reduce the heat and simmer for 12‑15 minutes until tender, drain and place in a bowl.ģ Meanwhile, heat the remaining 60ml olive oil in a small pan, add the onion and garlic and saute for 3-4 minutes until translucent and tender. Place into a medium pan, cover with water and bring to the boil. Roast for 20-25 minutes until tender and golden.Ģ Rinse the lentils and pick them over to remove any little stones. Drizzle with 1 tbsp olive oil and season with salt and black pepper. If a few of the carrots are larger than the others, slice them in half lengthways then place on an oven tray. Roasted pumpkin would also be a lovely alternative to the carrot, and feta or a soft goat's cheese works well as a topping.Ī handful each of torn flat-leaf parsley and mintġ Preheat the oven to 200C/400F/gas mark 6. Photograph: Yuki Sugiura for the Guardian Warm lentil and baby carrot salad with labne. The Dhal Cookbook by Krishna Dutta (Grub Street) Warm lentil and baby carrot salad with labne Simmer for 3-4 minutes then take it off the cooker.ģ Add the juice from the lemon and garnish with yoghurt and chopped mint leaves. As they begin to splutter, add the crushed garlic, then immediately add the mixture to the pan of cooked dhals, and bring it all back to the heat. Add the cumin and coriander with the grated ginger. Set aside when cooked to a mush.Ģ Melt the ghee in a large frying pan. 1 Boil the dhals in 800ml water with turmeric, chilli powder, garam masala and chopped onions until soft.
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