Autumn is coming and this is an easy cheap and nutritious warming dish that can last for a few meals. With a couple of mini bagels and some cream cheese or vegan yoghurt it is perfect autumn filler.
Just a quick word about lentils: yellow brown green red and there is even puy. All have their proponents and detractors.
I like using red or yellow lentils when i need something where the the lentil has broken up. Yellow lentils seem more substantial and can make a more filling daal.
Brown lentils and green seem to have a more robust structure so do not disintegrate so easily. Puy lentils are famously flavourful keep their shape but are expensive. I have used brown lentils for this – their size and colour keeping the red kidney bean good company. If you cannot get brown lentils, don’t worry, use green lentils.
This makes enough for about 20 and is better after a day. If you don’t need it all, place in the freezer or take round to the Food Hall
project or something similar where you happen to be.
4 cans kidney beans drained
500g brown lentils soaked in water overnight
4 can chopped tomatos
2 medium size onions
3 teaspoons garlic paste
1 teaspoon black pepper
1.5 teaspoons chilli powder or to your taste
Salt to your taste
3 tablespoons tomato paste
1 tablespoon of malt extract or black treacle (optional)
Place the brown lentils in water to just cover them and bring to boil.
Turn down heat to a simmer. Add water every so often to recover the lentils and ensure it does not boil off. You want them to be just soft and not to disintegrate. About 30-45 mins .
When the lentils are done, drain the excess water into a bowl and save it. There won’t be much but it is flavourful. When drained add a bit of vegan bouillon to this water and stir.
Chop the onions and carrot and courgette. Make the pieces quite small if you can.
Heat oil in a large pan. When the oil starts to ‘swim’ add the onions and turn heat to low
After about a minute add garlic paste and other spices and seasoning
Stir regularly while onions soften (about 15 minutes)
Add the chopped carrots to the heated pan and stir then cover
After 5 minutes add the courgettes. Stir and cover and leave for 5 minutes more.
You have probably cooked and drained the lentils by now. If not give them a check and when they are ready , drain them. Don’t forget to keep the water.
Add the drained kidney beans, chopped tomatoes, tomato paste and lentils.
Stir and bring to the boil. Turn down the heat as soon as it boils and add the lentil water. Finally, if you have it around, add the tablespoon of malt extract or black treacle to give a hint of sweetness
Cover and simmer for about 15 minutes. Dish out with mini bagels and a dollop of cream cheese.
Or leave to cool then place in a fridge for a day before eating.
Music while you cook