Eat Shop Save's Lentil Meals Recipes
While in Newton Abbot with the Glen family in this week's episode of Eat Shop Save, we showed off these great and easy to make lentil-based meals.
Lemongrass Lentil Dhal - serves four
Ingredients:
Olive oil for cooking
Salt and pepper to taste
2 lemongrass stalks
2 cloves of garlic - finely chopped
1 whole red onion - finely chopped
1 green chilli - finely chopped
2 handfuls of red lentils
Half a can of coconut milk
400ml of vegetable stock
Brown rice - to serve
Red chilli - sliced to serve
Small bunch of fresh coriander - roughly chopped to serve
Method:
Start by bashing your lemongrass with a rolling pin. This separates the stalk which allows for the oils and flavour of the lemongrass to really come out in your dish.Sauté the onion and garlic in a little olive oil, along with a good pinch of salt until the onion has softened.
Add the chilli and lemongrass and cook for a couple of minutes - until fragrant.
Add the lentils and coconut milk and simmer for 3-4 minutes.
Next, add the vegetable stock little by little, like you would if you were cooking risotto. The lentils will absorb the stock and start to become soft. This whole process takes around 25 minutes.
Serve your dhal with brown rice and sprinkle over the coriander and red chilli.
Lentil Hummus Wrap - Serves 1 with leftover lentil hummus
Ingredients:
1 red pepper - roughly chopped
Salt and pepper to taste
2 handfuls of red lentils
2 tbsp of tahini paste
2 cloves of garlic - roughly chopped
The juice of one lemon
2 tbsp of olive oil
Spinach
Pickled red cabbage
Wholemeal wrap
Method:
Preheat the oven to 220C/200C fan/gas 7.
Drizzle some olive oil over your peppers in a baking tray. Pop into the oven for 25-30 minutes or until the peppers are charred and softened.
Meanwhile, put 250ml of water into a pan and bring to a boil then add the lentils and reduce heat. Simmer for about 10 to 15 minutes or until all the liquid has been absorbed.
Place the lentils, tahini, garlic, lemon juice and olive oil in a food processor and pulse until smooth. You may need to scrape down the sides of the bowl.
Season with salt and pepper.
Aubergine and Courgette Lentil Lasagne - serves four
Ingredients:
Olive oil for cooking
Salt and pepper to taste
2 Courgettes - cut lengthways into 1/2cm thick strips
2 Aubergines - cut lengthways into 1/2cm thick strips
2 cloves of garlic - finely chopped
1 whole red onion - finely chopped
Half a packet of mushrooms - sliced
2 handfuls of red lentils
2 tbsp of tomato puree
2 tbsp of dried mixed herbs
1 400g can of chopped tomatoes
80g of grated cheese (you can swap this for vegan cheese to make it a 100% vegan meal)
Salad to serve
Method:
Salt your sliced courgette and aubergines and heat a non-stick frying pan. Cook the slices of courgette and aubergine in batches, turning once until lightly browned and charred. Set aside.
Preheat the oven to 220C/200C fan/gas 7.
Sauté the onion and garlic in a little olive oil, along with a good pinch of salt until the onion has softened.
Add the mushrooms and continue to cook until they have started to soften.
Add the lentils, tomato puree and mixed herbs and cook for two minutes.
Add the can of chopped tomatoes plus half a can of water and simmer for 10-15 minutes until the sauce has thickened. The lentils should double in size and have a slight bite.
Spoon a layer of the lentil mixture into a lasagna baking dish. Top with the aubergine and courgette slices (as if it were the lasagna sheets) and repeat, finishing with a layer of aubergine and courgettes. Scatter with grated cheese and bake for a further 15 mins until the cheese is golden and bubbling.
Serve with a side salad.
For more great recipes and tips, catch Eat Shop Save on ITV, Thursday at 7:30pm.