Tag Archives: puy lentils

04Jun/15

Brown rice, Puy lentils & French beans

Mains, Rice & more, , ,

Brown rice green beans(4)

Rushing off to Cornwall for a long weekend so no time to write much about this except that it is simple and very quick to put together.  The flash fry cherry tomatoes make a perfect addition and complete the meal.

Ingredients

300 grams brown Basmati rice
100 grams Puy lentils
200 grams French green beans, cut in two
2 medium onions, sliced (I used red onions)
3 tablespoons olive oil
2 inch stick cinnamon
1 teaspoon turmeric
1 teaspoon salt
700ml water
Garnish
Approx. 300 grams cherry or baby plum tomatoes, cut in half
2 tablespoons olive oil
2 tablespoons fruit vinegar (I used Bickerton’s Blackberry fruit vinegar)
2 tablespoons Aspall’s White Wine Vinegar
OR if you don’t have wine and fruit vinegar, you could substitute with 2 tablespoons of Balsamic vinegar
Handful of fresh mint leaves, torn (or 1 teaspoon dried mint)

Method

  • In a large, wide saucepan, fry the onions and cinnamon stick in oil for about 5 minutes until translucent and the edges just turning brown
  • Add turmeric and beans and fry for a minute or so

Brown rice green beans

  • Add rice, Puy lentils, salt and 700ml water

Brown rice green beans(3)

  • Bring to boil on high, lower heat and cover and simmer for approximately 20-25 minutes, stirring a couple of times to ensure it doesn’t stick to the pan

 Garnish

  • Heat oil in a frying pan and add tomatoes
  • Fry for 2 minutes on high, add white wine vinegar and fruit vinegar and mint
  • Give it a stir or two and serve with rice
23May/15

Puy lentils with spinach

Lentils & Beans, Mains, , , , , ,

Green lentils spinach(2)

I love lentils and beans for obvious reasons and cook them very often, in one form or another because they are so versatile.  For those who don’t, do please try specially if you are vegan; they are a source of vital nutrition, vitamins, protein and fibre, specially if you use the lentils with the skins on, like green or brown lentils. Add a handful of spinach and voila! complete delicious meal served with steamed rice (link for rice) and a helping of your favourite salad.

I used French green lentils (smaller and speckled known as Puy) but you could use the usual slightly larger, lighter green lentils too.  Here is a link briefly explaining green lentils.  Puy lentils with spinach is so quick and simple; another reason to make it a regular feature on your menu.

Ingredients

150 grams Puy lentils (no need to soak)
3-4 cloves garlic, chopped
1 inch piece ginger, chopped
1 teaspoon turmeric
Little chilli powder (optional, I didn’t use any)
100 grams fresh or frozen spinach
½ teaspoon dried oregano
Salt
Tadka
2-3 tablespoons oil
1 large onion, sliced
1 teaspoon cumin seeds

Method

  • Wash and cook the dal with all the spices and salt in 700ml water – about 30-35 minutes
  • When the lentils are cooked and the dal is thickish, add the spinach and cook for a further 10 minutes.
  • Adjust the consistency of the dal when you add the spinach – if you like it thinner, add a little more water
  • For tadka: Heat the oil and add cumin seeds. Give it 30 seconds and add onions and fry until golden
  • Pour fried onions and cumin on the dal and serve with rice – I made some aloo gobi too and dinner was served, with a flourish!

Aloo gobi dinner