3 terrific lentil recipes to try

What we love about this recipe is that while it might be vegan, you really wouldn’t know it, and reminds us that vegan food doesn’t have to be boring.

Ingredients:

• 160 g dried lentils
• 6 tomatoes
• 1 onion
• 1 T olive oil
• 1 t chilli powder
• 1 t garlic, crushed
• 1 t ginger, crushed
• Sea salt and freshly ground black pepper, to taste
• 1 head cauliflower, finely chopped
• 3 cups water
• A handful coriander, chopped
• A squeeze lemon juice
• 6 Woolworths Tortilla Wraps
• Lettuce, chopped, for serving
• Avocado, for serving
• For the cashew dressing:
• 250 g cashews
• 1 lemon, juiced
• 1 cup water
• Sea salt and freshly ground black pepper, to taste

Method:

1. Cook the lentils according to package instructions.
2. Roughly chop the tomatoes and onion and then blend until smooth.
3. Heat the olive oil in a saucepan. Add the tomato and onion and bring to the boil, then simmer until reduced to a thick paste, about 15 minutes. Stir in the chilli, garlic, ginger, salt and pepper.
4. Add the cauliflower, lentils and water and simmer for 15 minutes.
5. Add the coriander and lemon juice.
6. Char the tortillas over an open gas flame or in a pan until hot. Spoon the cauli-and-lentil mixture into each tortilla, then top with lettuce and smashed avocado. Drizzle over the cashew dressing.
7. To make the dressing, place all the ingredients into a high-speed blender and blend until smooth and creamy.

(Serves 3; recipe by Chanel Grantham)

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One can of lentils, combined with the punch of harissa and tomatoes, goes on to become a deeply comforting and speedy midweek dinner.

Ingredients:

• 6 cloves garlic
• ¼ cup olive oil
• 1 T Woolworths Harissa Spice Mix
• 2 x 400 g cans cherry tomatoes
• 8 baby brinjals, halved
• 2 T olive oil
• 1 x 400 g can lentils, drained and rinsed
• ½ cup cream
• Parsley, freshly torn, for serving

Method:

1. Preheat the oven to 200°C.
2. Finely chop 6 cloves garlic and gently fry in ¼ cup olive oil until golden.
3. Add 1 T Woolworths Harissa Spice Mix and cook for 10 seconds, then remove half the oil-and-spice mix from the pan and set aside.
4. Add 2 x 400 g cans cherry tomatoes to the same pan and simmer for 20 minutes, then season to taste.
5. Meanwhile, fry 8 halved baby brinjals in 2 T olive oil in another pan until chargrilled on both sides. Remove from the pan and place in a baking dish, season and roast for 10 minutes until soft.
6. Stir 1 x 400 g can drained and rinsed lentils and ½ cup cream into the tomatoes.
7. Serve with the brinjals and freshly torn parsley.

(Serves 4)

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A warming veggie curry that comes together in under 30 minutes? You better believe it. We love the butternut in this but use sweet potato or pumpkin if you prefer, and broccoli in place of the cauliflower. This also freezes well, so feel free to make double for later.

Ingredients:

• Half each of Woolworths Prepared Chilli, Lemongrass, Ginger &Garlic punnet
• 500 g Woolworths Cubed Butternut
• 300 g Woolworths Cauliflower Florets
• 4 T ghee
• 1 x 70 g sachet Woolworths Blue Elephant Massaman Curry Paste
• 400 g red split lentils
• 1 x 400 ml can coconut milk
• 1 x 500 ml carton Woolworths Organic Chicken Stock
• 1 lime, juiced
• Sea salt, to taste
• 1 red onion, thinly sliced
• 10 g mint, chopped, for serving
• 10 g coriander, chopped, for serving
• 1 red chilli, chopped, for serving
• 1 -2 T olive oil
• Rotis or poppadoms, for serving

Method:

1. Preheat the oven to 200°C. Fry the chilli, lemongrass, ginger and garlic in 2 T ghee in a large wok until fragrant, about 1 minute.
2. Add the butternut and cauliflower and give the wok a good shake to coat all the veggies in the aromatics, then tip out onto a large baking tray.
3. Season and roast for 25 minutes, shaking the tray occasionally to ensure even roasting.
4. Add the remaining ghee and the curry paste to the wok and fry for 1–2 minutes over a medium heat. Add the lentils, stir to coat, then add the coconut milk and stock.
5. Bring to a simmer and cook for 20 minutes, or until the lentils are just softening but still have a bite. Massage the lime juice and a generous pinch of sea salt into the sliced onions. 6. Serve with the dhal, topped with the roast vegetables and herb oil, rotis and poppadoms.

(Serves 4)

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