Red Lentil Dhal

 Ingredients

Chopped onion, red pepper, courgette, and carrot

Handful cherry tomatoes

2 cloves garlic

1/2 tsp ginger

1/2 tsp cumin

1/2 tsp coriander

1/2 tsp turmeric

1/2 tsp paprika

1/2 tsp sugar

130-150g red lentils

Method

1. Fry off some finely chopped veg and onions - add in garlic, ginger and spices and fry off for a few minutes.

2.  Add a handful of cherry tomatoes and the sugar, and fry till softened.

3.  Rinse off the lentils and add to the pan - cover with boiling water, bring to the boil and simmer.

4.  Season to taste.

Moroccan Chickpea, Lentil and Spinach Stew

Ingredients:
1 onion, sliced
2 cloves garlic
2cm fresh ginger, finely chopped
1 carrot, diced
1/2 tsp turmeric
1/2 tsp crushed chilli
2 tsp ground cumin
2 tsp ground coriander
1/4 tsp cinnamon
400g chopped tomatoes
800ml vegetable stock
150g red lentils
150g green lentils
420g can chickpeas, drained
200g spinach

Method:
1. Heat oil in a large pan - fry the onion until it begins to brown, add the garlic and ginger and cook for a further 2 minutes.
2. Add carrot and spices and stir well to coat the vegetables - cook for 2 minutes until you can smell the spices.
3. Add the tomatoes, stock and lentils - cook over a moderate heat for 30 minutes until the lentils have softened.
4. Add the chickpeas and spinach and heat through.
5. Serve with toasted pitta bread or brown rice.

Status
Untried, but might make it tomorrow!

Crispy Lentil Strips

Ingredients
200g Lentils / Chana daal
1 tablespoon Coriander seed
1 tablespoon Peppercorns
2 teaspoons Ginger, chopped
1 tablespoon Coriander, chopped
1 Chilli, chopped
1 teaspoon Chilli powder
1 teaspoon Garam masala
Salt to taste

Method
1. Soak lentils for 1/2 hour in warm water - drain and blend with coriander seeds and peppercorns to make a coarsely ground thick paste
2.  Add remaining ingredients to paste, mix thoroughly, and leave for 30 minutes
3. Moisten hands and shape into 10cm flat patties - fry in hot oil for 2-3 minutes on both sides - drain and cool
4. Slice into 4 strips, and re-fry until golden brown - drain and serve

Status
Again - looks really tasty!

Lentil Croquettes

Ingredients
225g split red lentils
2 celery sticks, finely chopped
1 onion, finely chopped
1-2 garlic cloves, crushed
600ml water
2 teaspoons garam masala
1 egg beaten
Salt and pepper
2 tablespoons wholewheat flour (to coat)
1 teaspoon paprika
1 teaspoon ground turmeric
4 tablespoons vegetable oil

Method
1.  Bring lentils, celery, onion, garlic, water and garam masala to the boil - then simmer gently for 30 minutes or until lentils are tender and have absorbed all the liquid (stirring frequently)
2. Remove from heat, leave to cool for a few minutes then beat in egg and season to taste - turn out on a plate and spread evenly, then chill for 30 minutes to firm mixture
3. With floured hands form mixture into 8 triangular croquette shapes - coat in flour mixed with paprika and turmeric - chill again for 30 minutes
4. Fry in oil for 10 minutes until crisp and golden on both sides - drain and serve hot

Status
A cookery book refugee - liked the look of this one - can be frozen at stage 3.