Indian, Stew

Indian lentil curry with green beans and carrots

A tasty and spicy lentil curry with Indian flavors which goes very well together with chapati (see recipe under Masala-flavored dhal with yellow peas and chapati).

Serves 5

3 dl dried green lentils
1 onion, chopped
2 carrots, thinly sliced
350 g green beans
1 tbsp tomato paste
2 tbsp finely grated fresh ginger
2 garlic cloves, crushed
1 tbsp caraway seeds
1.3 liter of water
2 tsp herb salt
2 tsp ground cumin
2 tsp ground coriander
1 tsp turmeric
0.5 tsp cayenne pepper
Oil for frying

Heat oil in a pan. Fry the caraway seeds for a couple of minutes. Add the onion and fry for another couple of minutes. Add garlic, ginger and tomato paste and fry for one more minute. Add the lentils, water and all the spices and boil for 15 minutes. Add the carrots and boil another 10 minutes. Add the green beans and simmer for another couple of minutes. Serve the curry with chapati or rice.

Asian, Wok

Tofu and cabbage wok

This is a very tasty and healthy wok which saturates well, with fresh flavors of ginger and lemon. (The recipe is inspired by a recipe from Fredrik Paulún’s webpage www.isodieten.se.)

Serves 6

1 kg firm tofu, diced
1 leeks, sliced
4 carrots, finely sliced
1 cabbage head, shredded
2 garlic cloves, finely chopped
2 red chillies, finely chopped
2 tbsp finely chopped fresh ginger
230 g cooked black beans (drained weight)
180 g fresh mungbean sprouts
0.5 dl sesame seeds
1 tbsp sesame oil
1 dl soy
0.5 dl lemon juice
Oil for frying

Heat oil in a wok. Fry the sesame seeds for a couple of minutes. Add the leeks and carrots and stir-fry for 4-5 minutes. Add the cabbage, garlic, chilli and ginger and stir-fry for another couple of minutes. Stir in tofu, bean sprouts, black beans, sesame oil, soy sauce and lemon juice and mix until everything has become warm. Serve.

American, Fusion, Mediterranean, Patties and burgers

Lentil burgers with feta cheese and sun-dried tomatoes and coleslaw

These lentil burgers have a delicious Mediterranean taste. They are nice to eat with any type of side dish. Here is a suggestion with coleslaw, which is so good!

Serves 4

1 batch lentil burgers (recipe below)
1 batch coleslaw (recipe below)
1 batch garlic yoghurt (recipe below)
8 hamburger buns (preferably wholemeal)
8 lettuce leaves
1/2 red onion, sliced
1 tomato, sliced

Prepare the lentil burgers, coleslaw and garlic yoghurt according to the recipes below. Serve the burgers in hamburger buns together with lettuce leaf, garlic yogurt, sliced tomato and red onion.

Lentil burgers with feta cheese and sun-dried tomatoes

2 dl red lentils
2 carrots, roughly grated
1 onion, finely chopped
1 dl sunflower seeds
3 dl oatmeal
150 g feta cheese, coarsely crumbled
1 dl sun-dried tomatoes, shredded
1 tsp herb salt
1 tsp ground chilli pepper
2 tsp oregano
Oil for frying

Boil the lentils according to the instructions on the package. Mix them with the other ingredients. Shape the batter to 8 burgers and fry them in oil until they become browned on both sides.

Coleslaw

400 g white cabbage, shredded
2 carrots, cut into thin sticks
1/2 red onion, chopped
2.5 dl crème fraiche
1 tbsp tomato paste
1 tsp Dijon mustard
0.5 tsp herb salt
0.5 tsp ground black pepper

Mix.

Garlic Yoghurt

2 dl yoghurt
1 garlic cloves, crushed

Mix.

Italian, Soup

Italian lentil soup

There are many good recipes on Kung Markatta’s homepage! Here is my version of their Italian lenticchie soup. It’s a very rich soup with delicious flavors of root vegetables, mushrooms and herbs!

Serves 6

3 dl dried green lentils
1 carrot, sliced
1 parsnips, sliced
2 celery stalks, sliced
250 g champignons, sliced
1 onion, coarsely chopped
1 leek, sliced
2 garlic cloves, crushed
500 g crushed tomatoes
7 dl water
2 tbsp thyme
2 tsp herb salt
1.5 tsp ground black pepper
1 handful bunch of parsley
Oil for frying
Grated Parmesan cheese and olive oil for serving

Heat oil in a pan and fry all the vegetables and onions for 5 minutes. But include the garlic only the last minute. Add lentils, chopped tomatoes and water and boil for about 25-30 minutes. Add parsley and blend the soup with a hand blender. Serve it with grated Parmesan cheese and olive oil curled over.

Morrocan, Stew

Chickpea tagine with saffron

This is a dish with north African flavors. It’s very flavorful and goes well together with couscous. The recipe is inspired by a recipe in The Meat Free Cookbook.

Serves 5

1 onion, chopped
2 garlic cloves, crushed
1 tbsp finely grated ginger
2 carrots, sliced
1 sweet potato, peeled and diced into 2 cm cubes
2 red bell peppers, cut into 2 cm pieces
2 celery stalks, sliced
1 zucchini, cut into half-moons
500 g crushed tomatoes
700 g cooked chickpeas, drained weight
1 tsp ground cumin
1 tsp ground coriander
1 tsp herb salt
0.5 g saffron
1 cinnamon stick
3 dl water
Oil for frying

Heat oil in a pan. Fry the onions for one minute. Add carrots, celery, potato, garlic and ginger and fry for another two minutes. Stir in the crushed tomatoes, water and all the spices. Boil for about 20 minutes or until the vegetables have become al dente. Add the zucchini, bell peppers and chickpeas and bring to a boil. Serve the tagine with whole wheat couscous.

Mediterranean, Soup

Tomato soup with egg sandwiches with homemade lemon mayonnaise

This tomato soup is very hearty and tasty. Together with egg sandwiches with homemade lemon mayonnaise, which is so good, it becomes very fulfilling.

Serves 5

Tomato soup

1 onion, chopped
2 carrots, sliced
2 celery stalks, sliced
2 garlic clove, mashed
1.5 kg crushed tomatoes
2 dl water
2 tsp ground paprika
2 tsp thyme
1 tsp herb salt
0.5 tsp ground black pepper
20 g chives, coarsely chopped
4-5 basil stalks, coarsely chopped
Oil for frying
Olive oil for serving

Heat oil in a pan and fry the onion, carrots, celery and garlic for a couple of minutes. Add the crushed tomatoes, water and the dry spices and boil for about 25 minutes, until the vegetables have become soft. Add basil and chives and blend it into a smooth soup with a hand blender. Serve the soup with olive oil curled over and together with egg sandwiches with homemade lemon mayonnaise (recipe below).

Lemon Mayonnaise

1 egg yolk
1.5 dl sunflower oil
1 pinch of herb salt
1 tbsp lemon juice

Bring all ingredients to room temperate. Whisk together the egg yolk, salt and lemon juice. Add the oil dropwise with constant whipping until all the oil has been incorporated. Add it very slowly in the beginning so it doesn’t curdle.

Fusion, Soup

Beet and lentil soup with almond and pea chutney

This is a dish with exciting flavor combinations. The soup is very hearty, which gives an exciting contrast to the tart ginger-flavored pea and almond chutney. (The recipe is inspired by a recipe in the magazine Buffé from 2013.)

Serves 5-6

Beet and lentil soup

1 onion, chopped
1 kg beets, peeled and cut into 1 cm cubes
3 carrots, cut into 1 cm cubes
3 dl dried red lentils
1 garlic clove, crushed
1 tsp herb salt
0.5 tsp ground black pepper
1 liter of water
Oil for frying
Sea salt for serving

Almond and pea chutney

200 g almonds
300 g green peas
5×5 cm ginger
2 tbsp freshly squeezed lemon juice
1 dl water

Heat the oil in a pan. Fry the almonds until they are dark brown. Put them aside. Fry the onion, garlic, beets and carrots for a couple of minutes. Add water, lentils, salt and pepper and boil for 30 minutes, or until the beets and carrots are soft. Blend the ingredients for the almond and pea chutney in a food processor into a mash. Serve the soup with a large dollop of chutney and sprinkle with sea salt.

European, Patties and burgers, Salad

Root vegetable patties with bean salad and yogurt

These patties have a delightful taste of various root vegetables, and since they are fried raw they feel very fresh and crisp. The patties go very well together with a bean salad with corn and a dollop of yoghurt!

Serves 5

Root vegetable patties

300g carrots, roughly grated
300 g swede, peeled and grated
300 g celeriac, peeled and grated
3 eggs
1 leek, sliced
1 handful bunch of thyme, stripped and chopped
1.5 tsp herbal salt
0.75 tsp ground black pepper
Yoghurt for serving

Mix all ingredients and shape the batter into patties. Fry them over low heat until they get browned on both sides. Serve them with a bean salad (recipe below) and a dollop of yoghurt!

Bean salad with corn

230 g cooked chickpeas (drained weight)
230 g cooked kidney beans (drained weight)
1/2 red onion, chopped
150 g corn
2 tbsp olive oil
1 tbsp balsamic vinegar
1 pinch of herb salt
1 pinch of ground black pepper

Mix.

Asian, Fusion, Mediterranean, Soup

Carrot soup with green lentils and ginger crème fraiche

This is a sweet and herbal soup, whose mild flavor delightfully contrast the tangy and fresh ginger crème-fraiche. (The recipe is inspired by a recipe from Linas bag of groceries.)

Serves 5

1 kg carrots, sliced
2 onions, chopped
2.5 dl dried green lentils, rinsed
2 garlic cloves, mashed
10 dl water
1 tsp herb salt
0.5 tsp black pepper
0.5 tsp cayenne pepper
1 handful fresh thyme bundle, stripped
2 dl crème fraiche
1 tbsp ginger, grated
Oil for frying

Heat oil in a pan and fry the carrots, onions and garlic for a couple of minutes. Add the lentils, water, salt, pepper and cayenne pepper. Boil for about 25 minutes until the carrots are soft. Mix the ginger with the crème fraiche. Add the thyme to the soup and blend it into a quite smooth soup with a hand blender. Serve it together with a large dollop of ginger crème fraîche.

Indian, Soup

Lentil soup with curry and lemon

This is a fresh tasting soup with its tangy lemon flavor and a spiciness which is balanced by the creamy crème fraiche.

Serves 5

2 onions, chopped
3 dl dried red lentils, rinsed
3 potatoes
2 parsnips
1/4 celeriac, peeled
3 carrots
3 garlic cloves, crushed
1 dl freshly squeezed lemon juice
1 liter water
1.5 tbsp yellow curry powder
1 tsp chilli flakes
1 tsp turmeric
0.5 tsp ground black pepper
1.5 tsp herb salt
1.5 dl of crème fraiche
Oil for frying

Cut all the root vegetables into 2 cm cubes. Heat the oil in a pan and fry the onion for a couple of minutes. Add the root vegetables and garlic and fry for another couple of minutes. Add the water, lentils and the spices. Boil for about 12-13 minutes, until the vegetables become soft. Blend the soup quite smooth with a hand blender and stir in the lemon juice. Serve the soup with a dollop of crème fraiche.