LENTIL AND PUMPKIN TAGINE

October 22, 2016 / Lyn Jones / 0 Comments

serves 4

Ingredients
1/2 cup French-style lentils
1 Tab rice bran oil
1 red onion, thinly sliced
1/2 butternut pumpkin, diced
2 zucchinis, diced
4 cloves garlic, sliced
1 thumb-sized piece ginger, grated
2 Tab each ground cumin & coriander
1 cinnamon quill
600ml reduced-salt chicken stock
8 dates, pitted and roughly chopped
2 Tab honey
2/3 cup instant couscous (wholemeal if possible)
1/4 cup flaked almonds, toasted
1 bunch flat leaf parsley, leaves picked

1. Boil lentils in plenty of water for 20-25 minus or until just tender.

2. Heat a heavy-based pot or casserole dish over medium-high heat. Add the oil, then the onion, pumpkin and zucchini. Season with salt. Cook for 3-4 minutes, stirring occasionally, or until golden.

3.Add garlic & spices. Cook until garlic is translucent, then add chicken stock, dates & honey.
Cook uncovered over high heat until the vegetables have cooked through and the sauce has thickened slightly.

4.Place couscous in a bowl and pour over boiling water. Allow to sit for a minute then fluff grains with a fork.

5.To serve at table, top tagine with almonds and parsley leaves. Serve with couscous and lentils.

Spiced Rice & Lentils

September 30, 2016 / Lyn Jones / 0 Comments

Serves 6

spiced-rice-lentils

Ingredients

  • 1 tbs olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 tsp turmeric
  • 1/2 tsp ground cinnamon
  • 1 tsp garam masala
  • 2 tsps ground cumin
  • 2 tsps mustard seeds
  • 2 cups long grain brown rice
  • 1 cup McKenzie’s French Style Lentils
  • 5 cups chicken stock
  • 1/2 cup McKenzie’s Slivered Almonds, toasted
  • 1/2 cup brazil nuts, toasted
  • 1/2 cup currants (optional)

Directions

Step 1

Heat oil in large frypan or saucepan. Add onion and stir over low heat until soft. Add garlic and cook, stirring for another minute.

Step 2

Add spices and mustard seeds and cook for a further minute, stirring continuously until aroma is released.

Step 3

Stir in rice and lentils. Add stock and bring to the boil. Reduce to low heat and simmer, covered, for 40 minutes or until rice and lentils are cooked.

Step 4

Stir through nuts and currants, season to taste and serve.

Tips

  • Baby spinach leaves could also be stirred through just before serving to add colour as well as extra fibre and iron.
  • Serve as a side with grilled chicken breast and steamed vegetables such as broccoli, carrots and snow peas.