Thoughtful Foods

Thoughtful Foods stock 2 varieties of lentils, plus a soup mix. Either of these could be used for the soup below.

Lentils don’t require soaking and avoid adding salt to the water when cooking as this prevents them softening. Although lentils can be stored for up to a year, over time they toughen.

 

Serves 4 as a main course with rice, or 8 as a side dish
Vegan and gluten free.

Serves 6

Fry 2 chopped onions, 4 garlic chopped cloves, one inch chopped ginger in a little oil. Add 1-2 tbsp ground cumin and curry powder to taste, and fry. Boil 1 kg peeled and chopped carrots and 1 cup washed red lentils in stock, simmer covered until cooked. Blend. Season and garnish with parsley. 

This rich tomato sauce with lentils and fresh basil provides a great, healthy alternative to traditional meaty Spaghetti Bolognese. 

Serves 4

Ingredients

• Red Lentils (1 cup)
• 1 Onion, chopped fine
• 1/2 Teaspoon Saffron (Tumeric)
• Garlic - 1 or 2 pips, chopped and smashed
• 3 Red dried chillies
• Mustard Seeds, 1 tsp
• Curry Leaves, 1 sprig - optional
• 1/2 Cup coconut milk

Method

• Soak lentils in water for an hour.
• Wash + drain a few times until water is clear.
  
• Put in pan + cover with water.
  
• Add 1/4 teaspoon tumeric + boil medium heat, until they just open up.
  
• Add coconut milk + salt. Turn off heat and set aside.
  
• Heat oil in frypan, add curry leaf + onion + garlic and fry for a while.
  
• Add tumeric, mustard seed + dried chillis. Fry until onions golden.
  
• Add this mix into lentil curry, bring to boil. 

Serves 6-8

Fry the following spices in olive oil until fragrant:

• 1 tbsp ground coriander (or 1-2 tbsp seeds, roasted & ground)
• 1 tbsp ground cinnamon (or ½ quill cinnamon, ground)
• black pepper
• ½-1 tbsp ground cumin
• ½ tsp hot paprika
• 1 tsp mace/nutmeg

Add the following to the pan and cover (just) with water:

• 1 to 1½ cups brown lentils
• ½ pumpkin, chopped
• 400g tinned crushed tomatoes
• 2 eggplants, chopped
• 1 box frozen spinach
• 1 onion, finely chopped
• 3-4 cloves garlic, crushed
• red chillies to taste, finely sliced
• 2 tbsp tomato paste

Simmer until lentils are soft (40 min or so). Add water if necessary.

Ingredients

Burger patties:

• 1 cup cold mashed potato
• 1 tin lentils (the french brown ones are best)
• 1 tbs mild indian curry paste (i have tried thai and it isn't as good)
• 4 spring onions, finely sliced
• 1 egg
• 1/2 cup dry breadcrumbs

 Sauce:

• 1/2 cup low fat yoghurt
• 1/4 cup lemon juice
• 1-2 tbs tahini (you can skip this if you don't happen to have it handy)

 To assemble:

Serves 8 

Ingredients 

• 1 cup green or red lentils
• 1 cup brown rice
• 2 medium eggplants
• salt
• 6 tbsp oil
• 3 tbsp butter/margarine
• 2 large onions, chopped
• 1 cup tomato puree
• ½ cup chopped parsley
• ½ tsp cinnamon
• ½ tsp nutmeg
• salt and pepper
• 1 cup red wine
• ½ cup veg chicken stock
• ¼ cup grated parmesan cheese
• 250g ricotta cheese
• 4 eggs
• ½ cup milk
• garlic (optional)

Method


Cook lentils + rice in plenty of boiling, salted water until just tender – 30-40 min. Drain well.

While lentils + rice are cooking, slice eggplants + sprinkle with salt on both sides, rubbing it in well. Leave for 20-30 min to allow bitter juices to seep out. Rinse under cold water + pat dry with paper towel.

Serves 6

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, crushed
• 2 cups quinoa
• 1 cup canned lentils, rinsed
• 250g mushrooms, chopped
• 1L vegetable stock
• 1 bunch spinach (silverbeet), stems removed

Method

1. Heat the oil in a large saucepan over medium heat. Stir in the onion and garlic, and cook for 5 minutes until the onion is tender.
2. Mix in quinoa, lentils, and mushrooms, and add stock. Cover, and cook over low heat for 20 minutes.
3. Remove from heat. Shred spinach, and add gently. Cover, and sit for 5 minutes, or until spinach is wilted.

 Tip: delicious with roasted pine nuts mixed in!

Ingredients

1 large onion
810 gm can tomatoes or fresh, skinned
125 grams red lentils (dry weight)
2 cups vegetable stock
Salt to taste
Freshly ground black pepper
Fresh basil leaves

Method

1. Peel and finely chop the onion.

2. Simmer the onion until just softened in a little water.

3. Add the tomatoes and break them up slightly.

4. Rinse the lentils, drain and add to the tomatoes.

5. Stir in the stock. Season to taste with salt and pepper.

6. Bring to a boil, cover and simmer for 30 minutes until the lentils are tender.

7. Remove from the heat, tear the basil leaves into small pieces and add to the soup.

8. Blend until smooth.

9. Return to the pan and heat through for a few minutes.

10. Serve garnished with basil leaves, with fresh bread.

Makes 4 1/2 cups.