Chickpea & Artichoke Paella

Ingredients
1 tablespoon olive oil
1 1/2 cups rice
1 teaspoon dried chili flakes
250g chickpeas (soaked, boiled and rinsed)
1/4 cup sherry vinegar
2 1/2 cups chicken stock
1 quantity tomato sauce
300g artichokes (halved)
1 tablespoon of lemon zest
1/2 cup mint leaves

Method

Heat the oil in a 4 litre capacity non stick frying pan over high heat. Add the rice, chili, chickpeas and cook, stirring for 1 minute. 

Add the vinegar and cook for one minute or until absorbed. Stir through the stock and tomato sauce and bring to the boil. Reduce heat to low and cook for 15 minutes without stirring. Remove paella from the heat, top with artichoke, cover with aluminium foil and set aside to rest for 15-18 minutes or until the liquid is absorbed.

Top with lemon zest and mint leaves to serve. Serves 4. 

Recipes sourced from Donna Hay

https://www.donnahay.com.au/

 

Chickpea Vegie Curry

Ingredients

1 yellow onion, chopped
1 small piece ginger, finely chopped
1/2 red chili, finely chopped
2 big champignons, sliced
curry powder
garam masala
cumin
turmeric
paprika powder
a dash of cinnamon
2 tsp tomato paste
1 can chopped tomatoes
1/2 can coconut milk
1 can chickpeas, rinsed
1/4 zucchini, chopped into cubes
1/2 bell pepper, sliced
1/2 handful fresh cilantro

Method

Sautee onion, ginger and chili in water on high heat until the onion almost gets soft.

Add champignons and let it simmer for 3-4 minutes, then add spices and tomato paste.

After another 1-2 minutes, add chopped tomatoes, coconut milk, chickpeas, zucchini and bell pepper.
Let it all cook with a lid on low heat for 6-7 minutes, then take it off the stove, add cilantro, stir, and it's done!

Serve with rice and some fresh cilantro on top

 

Recipe sourced from @myplantbasedlife of instagram

https://www.instagram.com/myplantbasedlife

'Old School' Lentil Soup

Ingredients
6 rashers smoked streaky bacon , chopped
2 red onions , peeled and chopped
2 carrots , scrubbed and chopped
3 sticks celery , trimmed and chopped
2 cloves garlic , peeled and sliced
a few sprigs fresh flat-leaf parsley , chopped
olive oil
½ teaspoon dried thyme
½ dried chilli , crumbled
200g Wits End Humble Hurricane Lentils
1 organic vegetable stock cube , optional
410g tinned cannellini beans , drained
extra virgin olive oil

Method

Place a large saucepan (with a lid) on a medium heat. Add a lug of olive oil and the bacon. Fry slowly until the bacon has started to release all its tasty fat and goes crispy, then add the dried thyme, dried chilli, onion, carrot, celery and garlic. 

Cook gently with the lid on for about 15 minutes, until all the vegetables are soft, then add the lentils and 1 litre water or vegetable stock. Bring to the boil and simmer until the lentils are soft. (Check the packet instructions as different types of lentils vary in cooking time. If you’re mixing your lentils, cook for the longest amount of time to make sure they are all cooked properly). 

Add the tin of cannellini beans and, if the soup’s a little thick, some more water. Bring back to the boil and simmer for another 10 minutes, then taste and season with sea salt and freshly ground black pepper. 

Ladle into bowls and finish with a drizzle of extra virgin olive oil and the chopped parsley. Serve with hunks of bread.

Recipe sourced from Jamie Oliver

www.jamieoliver.com

Minestrone Soup

Ingredients:
2 x garlic cloves
1 x brown onion
2 x medium carrots
2 x stalks of celery
1 x desiree potato
3 x silverbeet stalks
1L of beef stocks (massel)
400g Wits End Big Kabuli Chickpeas
400g red kidney beans
400g canned tomatoes
200g of pasta (buckwheat or whatever you prefer)
1 handful of parsley
3 x rashers of bacon *
Salt and Pepper to taste

Method

Soak the chickpeas overnight, then cook in a pot for 20-30 minutes. Drain and rinse once they are fully cooked.

Place onions, garlic and bacon* into large saucepan on a medium heat.

Cook until onions are transparent.

Add the rest of the vegetables and cook for 10 minutes.

Add the tomatoes, chickpeas, kidney beans and stock. 

Bring to boil, then allow to simmer for 15 minutes.

Add the pasta and follow the directions on the pasta packet.

Salt and pepper to taste.

Pinch of parsley to garnish.

 

Recipe supplied by Samantha Turner - The Seasonal Nutristionist

http://www.theseasonalnutritionist.com/

Beet & Lentil Sliders

Ingredients
9 medium beets
2 Tablespoon (30 mL) canola oil, divided
1 onion, diced small
3 garlic cloves, minced
2 Tablespoon (30 mL) apple cider vinegar
2 1/2 cups (625 mL) cooked green lentils, divided
2 cups (500 mL) cooked brown rice
1/2 cup (125 mL) whole prunes
3/4 cup (175 mL) panko bread crumbs
2 tsp (10 mL) Dijon mustard
1 1/2 Teaspoon (7 mL) smoked paprika
1 Teaspoon (5 mL) ground cumin
1 Teaspoon (5 mL) ground coriander
1/2 Teaspoon (2 mL) dried thyme
1 Teaspoon (5 mL) salt
1/4 Teaspoon (2 mL) pepper
3 Tablespoon (45 mL) canola oil, for frying

Method

Preheat oven to 200˚. Wash and scrub beets. Pat dry and place in a shallow roasting pan with 1 Tablespoon of canola oil. Toss to coat. Cover with aluminum foil and roast for 50-60 minutes or until fork-tender. Remove from oven and let cool completely. Trim tops and bottoms off beets, then shred on a box grater.

Heat a medium frying pan over medium-high heat and add remaining 1 Tablespoon canola oil. Stir in onion and sauté for 5-6 minutes, until onions are browned. Stir in garlic and cook 30 seconds. Stir in apple cider vinegar and scrape up all of the brown bits from the bottom of the pan. Remove from heat.

In the bowl of a food processor, add shredded beets, 2 cups lentils, rice, and prunes. Pulse just until the mixture is the consistency of ground beef. Be sure to leave some chunky bits for texture.
Add lentil mixture to a large bowl and stir in cooked onions, bread crumbs, mustard, paprika, cumin, coriander, thyme, remaining 1/2 cup lentils, salt, and pepper. Mix all together so everything is well incorporated. Cover and chill for at least 3 hours or overnight.

Heat a pan over medium-high heat and add 1 Tablespoon of canola oil. Scoop about 1/ 3 cup of burger mixture into your hand and press it into a patty about 3/ 4 inch thick. Add patties, about four or five at a time, to the pan and cook for 2 minutes per side, until they have a nice crust on the bottom. Cover and cook another 4 minutes until they are cooked through. Remove to a baking sheet, and keep warm in a 100˚C oven while you cook the remaining burgers.

Build your own sliders with mayo, mustard, ketchup, cheese, lettuce, tomatoes, etc.

Recipe sourced from Canadian Lentils

http://www.lentils.ca/

Red Lentil, Peanut & Sweet Potato Soup

Ingredients
1 large sweet potato, peeled and diced
1 can diced tomatoes, with juice
1/3 cup red lentils
1⁄4 cup chopped cilantro stems, saving leaves for garnish
1 jalapeño pepper, seeded and finely chopped
3 garlic cloves, crushed
1 tablespoon grated fresh ginger
4 cups chicken or vegetable stock
1⁄4 cup 60 peanut butter (optional)

Method

Combine all the ingredients (except the cilantro leaves) in a slow cooker. Cover and cook on low heat for 6-8 hours. Leave chunky or puree with a hand-held immersion blender.

Serve hot, topped with fresh cilantro.

Recipe sourced from Canadain Lentils

http://www.lentils.ca/

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    Slow Cooked Chickpeas On Toast

    Ingredients

    1 rounded cup of Wits End Big Kabuli Chickpeas, soaked overnight in water
    1 tablespoon of olive oil
    1 onion, coarsely chopped
    3 garlic cloves, crushed
    1 1/2 teaspoons of tomato paste
    1/4 teaspoons cayenne pepper
    1/4 teaspoons smoked paprika
    2red bell peppers, diced
    Salt and freshly ground black pepper, to taste
    1 tomato, coarsely chopped
    1/2 teaspoon superfine sugar
    Sourdough bread
    4 eggs
    2 tsp. zahtar 

    Method

    Drain and rinse the chickpeas and place them in a large saucepan with plenty of water. Place over high heat, bring to a boil, skim the surface and boil for 5 minutes. Drain and set aside.

    In a food processor, combine 1 tablespoon of the olive oil, the onion, garlic, tomato paste, cayenne, paprika, bell peppers, 1 teaspoon of salt, and black pepper to taste and puree to form a paste.

    Wipe out the saucepan used for the chickpeas, return it to the stove over medium heat and add the paste. Fry for 5 minutes, stirring occasionally, before adding the tomato, sugar, chickpeas and a scant 1 cup water. Bring to a low simmer, cover the pan and cook over very low heat for 4 hours, stirring occasionally and adding more water when needed to maintain a sauce-like consistency. Remove the lid and cook 1 hour more; you want the sauce to thicken without the chickpeas becoming dry.

    Place a piece of warm toast on each plate and spoon the chickpeas on top. Arrange a poached egg on top, followed by a sprinkle of zahtar and a drizzle of olive oil. Serve immediately. Serves 4.

    Recipe sourced from Yotam Ottolenghi

    www.ottolenghi.co.uk/

    Red Lentil, Sweet Potato & Coconut Soup

    Ingredients
    750 g sweet potatoes
    2 red onions
    ½ tablespoon cumin seeds
    1 teaspoon ground coriander
    olive oil
    4 cloves of garlic
    1 fresh red chilli
    ½ a bunch of fresh coriander
    125 g red lentils
    1 litre organic vegetable stock
    1 x 400 ml tin of light coconut milk
    1 lemon

    Method

    Preheat the oven to 180ºC/gas 4. 

    Peel and cut the sweet potatoes into 2cm chunks, then peel and cut the onions into 2cm-thick wedges. 

    Place in a roasting tray in an even layer and sprinkle over the cumin seeds, ground coriander and a pinch of sea salt and black pepper. Drizzle with oil, then toss to coat. Pop in the oven for 40 to 45 minutes, or until cooked and golden. 

    Peel and finely slice the garlic, then finely slice the chilli. Pick the coriander leaves and set aside, then finely slice the stalks.

    Place a large saucepan over a medium-low heat and pour in a lug of oil. Sauté the garlic, chilli and coriander stalks for a minute, until lightly golden.

    Add the red lentils to the pan. Stir to coat, then pour in the hot stock and coconut milk. 

    Turn up the heat, gently bring it to the boil, then let it come to a simmer. Cook the lentils for 20 minutes, or until they are completely broken down. 

    When the veggies are ready, remove from the oven and carefully spoon into the pan. Add most of the coriander leaves, then blitz the soup with a stick blender until it’s creamy but still has a little texture. 

    Squeeze in some lemon juice to taste and adjust the seasoning if need be. Serve the hot soup topped with the remaining coriander leaves and toasted coconut shavings, if you like.
     

    Recipe sourced from Jamie Oliver

    www.jamieoliver.com

    Whole Red Lentil Salad

    Ingredients.

    1 cup chopped red onion

    1/2 cup chopped fresh parsley

    2 garlic cloves (fined chopped) 

    1 cup dried Wits End Humble Hurricane lentils (rinsed)

    1 punnet of cherry tomatoes (halved)

    1  lebanese cucumber (diced)

    1/2-1 avocado (diced)

    1 cup spinach leaves 

    1/2 cup parsley 

    Feta cheese/ Goats Feta to taste (I leave out of mine)

    Pepper to taste

    Balsamic vinaigrette:

    1 tablespoon olive oil

    1 tablespoon water

    3 tablespoons balsamic vinegar

    2 teaspoons Dijon mustard

    1 garlic clove (finely chopped)

    Method.

    In a saucepan add onions, 2 gloves of garlic and 1/2 cup parsley. Add 2 1/2 cups of water and bring to boil.

    Once boiling add lentils. Bring to the boil again, then simmer for 20-25 minutes. 

    While this is simmering start on the vinaigrette. Add olive oil, balsamic, mustard, water and garlic to a small saucepan.

    On a medium heat allow vinaigrette to simmer until it becomes a think consistency. Should take around 5 minutes. 

    Allow to cool.

    Once lentils have cooked, drain and place in a large salad bowl. Allow to cool for a few minutes.

    Add tomatoes, cucumber, spinach, avocado and parsley. Toss through vinaigrette. 

    You can accompany this salad with any protein for dinner or lunch! I accompanied mine with smoked trout and a small amount of greek yogurt on top. Left overs the next day were amazing also !

    Enjoy !

    Recipe supplied by Samantha Turner - The Seasonal Nutritionist

    http://www.theseasonalnutritionist.com/

    Chickpea Hummus

    Ingredients:

    600g Wits End Big Kabuli chickpeas (soaked and boiled)

    4 tsp tahini

    2 garlic cloves

    5 tbs olive oil (good quality - I always use sevilo grove)

    3 tbs lemon juice

    Pinch of salt.

    Parsley leaves to garnish

    Method:

    Soak the chickpeas overnight, then cook in a pot for 20-30 minutes. Drain and rinse once they are fully cooked.

    Add chickpeas, tahini, garlic, lemon juice and salt into a food processer. 

    Turn the food processer on and slowly add the olive oil, until you get the desired texture of your hummus. 

    Place in a bowl and garnish with parsley.

    Enjoy!

    Recipe supplied by Samantha Turner - The Seasonal Nutritionist

    http://www.theseasonalnutritionist.com/