red lentils

steamed lentil beetroot walnut salad

8th March 2015

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I thought I would revisit this salad and give it a new life and breath.  It was posted a while back and I was recently reminded how lovely it is.  I have made it twice this last week, taking advantage of the abundance of greens in the garden and beets being so fresh in the market lately.

It is a recipe from my leather-bound journal that I would travel the world with, documenting thoughts and new-found recipes.  Since then, this book has been given a new lease of life – recovered, rebound and blessed with a few `goodnessis isms´.

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steamed beetroot lentil walnut salad

Inspired by Leonie, whose food creations were always full of vitality and inspiration.

For this recipe, you can use any sort of greens available.  My favourite, being a combination of kale, spinach and beet greens.  If you are lucky enough to have the greens still attached to the beetroot, use those as well.  Depending on what I am serving,  I sometimes leave out the feta or serve it on the side for those who don’t eat dairy, or for a lighter salad you can omit the lentils.

ingredients 

6 medium beetroot

½ cup red lentils

400g spinach/kale/beet greens

½ cup small mint leaves

150g feta cheese, cut into small cubes

¾ cup walnuts/pecans, roughly chopped

for the dressing

2 Tbsp honey

1 tsp cumin seeds

¼ cup lemon juice

cup olive oil

1 Tbsp balsamic vinegar

preparation 

1.  Preheat the oven to 180C/350F.

2.  Spread the nuts evenly on a baking tray and toast for 12 – 15 minutes.  Remove and roughly chop.

3.  Steam the whole beetroot, about 35 – 45 minutes, then drain, cool slightly and peel while still warm – cut into small uniform cubes.

4.  Meanwhile, cover the lentils in water and lightly simmer for about 7 minutes until they are still whole and keep their crunch – drain and set aside.

5.  Steam the rinsed greens slightly until just wilted.  This takes very little time – careful not to overcook.  After steaming, run under cold water to retain their vibrant colour – gently squeeze any excess water out and finely chop.

6.  In a large bowl, combine the warm lentils, spinach and beetroot, then sprinkle over the cubes of feta, nuts and fresh mint leaves.

7.  Prepare the dressing, toast the cumin seeds lightly and grind them roughly with a mortar and pestle, whisk together with the honey, lemon juice, olive oil, and vinegar.  Add salt and pepper to taste.

8.  Drizzle the dressing over the salad.  This salad is equally lovely while still warm or at room temperature.

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Goodness shared from Stacey

Aytana’s winter warming dal

14th December 2014

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When we hold workshops, we host up to 12 people staying in our home and up to 16 – 20 for dinner, I draw up a timetable/roster and everyone signs up for their turn at cooking, cleaning, lighting the oil burner, refreshing flowers and the general cleanliness of the yoga room over the course of the 10-day seminar. This way all the cooking and stress is evenly distributed, and I also get to enjoy the workshop – but the best part is that I get to be inspired by other amazing cooks and enjoy their creations.

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“What we have learnt is a seed, it will grow to open a new world.”

Aytana’s Winter warming dal

This was a recipe which Aytana made one night – simple, smooth, creamy, quick and delicious. The key here is the blending/whisking of the dal at the end to create the soothing creaminess and the stewing of the tomatoes at the beginning. It is easy to digest and the light consistency makes it appealing in all seasons.  Depending on the season, I usually serve it with an okra or cabbage palya, a big bowl of steamed green beans and kale, and brown rice. Or in Summer accompanied by a crunchy salad.

Serves 4

ingredients 

1 cup yellow moong dal, split

4 cups water

½ tsp turmeric powder

1 Tbsp fresh ginger, finely chopped

for the voggarane

2 tsp ghee/oil

½ tsp black mustard seeds

1 tsp cumin seeds

6 – 7 curry leaves

tsp finely chopped fresh chilli or 1 tsp of rasam powder

tsp asafoetida powder

1 cup ripe tomatoes, finely chopped

1 carrot, finely chopped

1 tsp rock salt

½ cup coriander leaves, roughly chopped 

preparation 

1.  Rinse the dal until the water runs clear, drain and add the ginger, turmeric, and 3 cups water, bring to boil, then reduce the heat – simmer for 30 – 40 minutes or until the dal is soft and has broken down.

prepare the voggarane

2.  While the dal is cooking, in a small saucepan over medium heat, add ghee and mustard seeds; when the seeds start to splutter and pop (make sure the mustard seeds have popped well), add the cumin seeds and fry until they brown.

3.  Add asafoetida powder, curry leaves, chilli and fry for 20 seconds.

4.  Stir in the tomatoes and carrots, cover and allow the tomatoes to stew for 20 minutes, then add the cooked dal – simmer for 10 minutes, stirring occasionally.

5.  Remove from heat and add salt, then beat with a wire whisk or using a hand blender, blend until smooth and creamy.

6.  Add coriander and stir to combine.  Garnish each portion with a twist of lemon and drizzling of ghee.

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Goodness shared from Stacey

:: lentil millet chilli ::

17th November 2011

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Before you taste…

Pause to smell.

 Take in the beauty of dish in front of you.

Take a moment to be grateful.

Breathe!

Take a bite.

Let the flavours greet your tongue.

Feel your mouth water.

Then, chew, slowly.

Close your eyes.

::lentil millet chilli::

Inspired by this post

Serves 4 – 6

ingredients 

1 Tbsp olive oil/ghee

1 red bell pepper/capsicum, finely chopped

1 Tbsp cumin powder

1 Tbsp sweet paprika

1 tsp hot paprika (or chilli powder)

1 Tbsp coriander powder

1 x 240g can crushed tomatoes

1 x 100g tub tomato paste

2-inch strip of kombu (optional – adding seaweeds to recipes soften the beans/lentils and speed cooking time, as well providing a wealth of nutrients)

¾ cup green-brown lentils

¼ cup red lentils

¼ cup millet

4 – 6 cups water/stock

salt and pepper, to taste

finely chopped fresh parsley

preparation 

1.  Heat ghee in a saucepan, add chopped red capsicum and saute gently for a few minutes, then add cumin, paprika and coriander powder – continue to cook for 1 minute.

2.  Pour in the tin of crushed tomatoes, refill the can and rinse out any goodness left into the pot.

3.  Add the tomato paste and kombu.

4.  Rinse the lentils and millet, add to pot with another 3 – 4 cups water.  Partially cover and continue to cook at a slow simmer for 1½ hours.  Add extra liquid if needed.

5.  After the long simmer, add salt and pepper to taste and sprinkle with finely chopped parsley.

Serve with cooked millet or quinoa, a dollop of yoghurt, green salad and guacamole.

Goodness shared by Stacey

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