Vegan Lentil Pizza

I’ve been fascinated by uttapam for a long time. Uttapam is a Southern Indian gluten free fermented pizza made from urad dal and rice. The last time I ate this it got me thinking… Could I make an Italian type pizza base using red lentils and oats – a Vegan Lentil Pizza? Was it possible?  

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Spicy Ethiopian Burgers (GF & oil-free)

I am seriously addicted to Ethiopian Red Lentil Stew and have been looking at different ways I could use the Berbere spice blend which is the base of this stew in new ways.  That’s how these burgers were born.  They are spicy, rich and bitey, and provide a massive flavour punch.  

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Ethiopian Spicy Red Lentil Stew (Misr Wat)

I’m really getting into Ethiopian food and this Spicy Red Lentil Stew ticks all the boxes for me.  Quick and easy to make, complex spicing and super healthy.  This has become a regular fixture in our house and I hope it does in yours too!

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SIMPLE LENTIL DAL (2 WAYS)

 

Simplicity wins the day.  This simple lentil dal recipe punches above it’s weight for flavour considering the effort involved.  This is my can’t be bothered go to.  High in protein and easy to assemble I’m sure you’ll like it!

It’s perfect to make in bulk, freezes well and through different toppings, the addition of spinach and/or coconut milk can be switched up if you’re eating this on consecutive days!

Prep time: 2 minutes
Cooking time: approximately 40 minutes
(Serves 4)

Ingredients

250g (9oz) lentils
900ml (2 pints) water
½ tsp turmeric
1 tsp coriander
1 ½ tsp cumin
¼ tsp chilli
1 onion
2 cloves garlic
100ml (3.5 fl oz) crushed tomatoes
1.5 tsp cumin seeds (for roasting)
Salt to taste

Coconut variation

100ml (3.5 fl oz) tin of coconut milk

Method

  1. Chop onion and garlic finely
  2. Rinse the lentils under a tap
  3. In a pot water fry onion and garlic until translucent (on a medium to high heat)
  4. Add spices – coriander, cumin, turmeric and chilli powders and fry for 2 minutes (add a dash of water if required)
  5. Add water, lentils, salt and crushed tomatoes and bring to the boil
  6. Scoop off any foam that has formed on the top and reduce to a medium heat
  7. Cook for approximately 30 minutes until the dal has thickened
  8. In a separate pan dry roast the cumin seeds on medium heat, stirring constantly, until aromatic (be careful not to burn them)
  9. Add the roasted seeds to the dal
  10. If making the coconut variation:
  11. Split the dal across 2 pots and add coconut milk to one
  12. Cook both pots until the thickness you like – about 10-15 minutes should give you a thick creamy dal
  13. To serve sprinkle with Garam Masala and fresh coriander leaf if you fancy
  14. Great served with rice or chapattis

Watch me make it: