Easy Meals

Dahl is a traditional and simple Indian dish made from lentils. Red lentils are such a useful ingredient to have in your store cupboard. They are full of nutrients, easy to cook and have a glorious nutty flavour that can be enhanced by different spices.

Serves 4–6 (v)

PREPARATION TIME

5 minutes

COOKING TIME

15 minutes

400g (14oz) red lentils

8 slices of peeled root ginger 5mm (¼in) thick

1 bay leaf

50g (2oz) butter

10 cloves of garlic, peeled and finely sliced

4 tsp cumin seeds

1 tsp dried chilli flakes

Salt and freshly ground black pepper

* Place the lentils in a saucepan, along with the ginger, bay leaf and 1.5 litres (2½ pints) water. Bring to the boil, then reduce the heat and simmer for 10–15 minutes, skimming off and discarding any foam that rises to the surface, until the lentils are soft.

* While the lentils are cooking, melt the butter in a small frying pan on a medium–high heat. When the butter starts to foam, add the garlic, cumin and chilli flakes and stir-fry for 1–2 minutes or until the garlic is lightly browned.

* Serve the cooked lentils on a bed of boiled rice with the garlic butter poured over the top and seasoned with salt and pepper.

Poached eggs with bacon lentils

I can usually find lentils lurking somewhere in my store cupboard, and by adding bacon and serving them with poached eggs, they make a really substantial lunch or supper.

Serves 4

PREPARATION TIME

5 minutes

COOKING TIME

25 minutes

4 eggs

Splash of vinegar

4 tbsp chopped parsley (optional)

For the bacon lentils

4 tbsp olive oil

200g (7oz) bacon (in the piece or about 6 rashers), cut into 2cm (¾in) dice

300g (11oz) Puy lentils

1 bay leaf

1 sprig of rosemary

Salt and freshly ground black pepper

* First make the bacon lentils. Pour half the olive oil into a large saucepan on a medium heat and, when hot, add the bacon and fry for 6–8 minutes or until crispy.

* Add the lentils, bay leaf and rosemary to the pan with 500ml (18fl oz) water. Bring to the boil, then reduce the heat and simmer for about 15 minutes or until the lentils are soft. Drain off any excess water and discard the bay leaf and rosemary, then stir in the remaining olive oil and season with salt and pepper.

* Five minutes before the lentils are ready, poach the eggs. Place a saucepan of water on a high heat, add a splash of vinegar and bring to the boil. Reduce the heat to a simmer, gently crack in the eggs and cook for 3–4 minutes or until the whites have just set.

* To serve, divide the lentils between plates, then carefully remove the eggs from the pan with a slotted spoon and place on top of the lentils. Season with salt and pepper to taste and sprinkle over the chopped parsley (if using).

Instant dips

Store cupboard ingredients are ideal for making dips, allowing you to have everything ready in minutes. Mixing the bean and the red pepper dips by hand is almost as quick as using a processor.

Each recipe serves 4 (v)

PREPARATION TIME

5 minutes each

Bean dip

1 x 400g tin of white beans, such as haricot or cannellini, drained and rinsed

1 clove of garlic, peeled and crushed or finely grated

1 tsp chopped rosemary leaves

75ml (3fl oz) olive oil

Salt and freshly ground black pepper

* Whiz everything together in a food processor for 3–4 minutes or until smooth. Alternatively, mash the beans with a fork or potato masher and mix in the remaining ingredients. Add salt and pepper to taste and serve.

Red pepper and chickpea dip

1 x 400g tin of chickpeas, drained and rinsed

275g (10oz) preserved all s

3 tbsp olive oil

Salt and freshly ground black pepper

* Place all the ingredients in a food processor together with 2 tablespoons of water and whiz for 3–4 minutes or until smooth. Alternatively, mash the chickpeas with a fork or potato masher and finely chop the red peppers, then mix with the olive oil. Add salt and pepper to taste and serve.

Sun-dried Tomato dip

200g (7oz) semi-sun-dried tomatoes

2 tbsp olive oil

1 clove of garlic, peeled and crushed or finely grated

25g (1oz) pine nuts

Salt and freshly ground black pepper

* Whiz everything together in a food processor for 3–4 minutes or until smooth. Add salt and pepper to taste and serve.

Huevos rancheros

This is a classic Mexican breakfast dish – eggs surrounded by a sweet-tasting mixture of red peppers and tomato – but you can eat it at any time of day. It’s great as it is or served with tortillas and guacamole or slic ed avocado.

Serves 2–4 (v)

PREPARATION TIME

10 minutes

COOKING TIME

25 minutes

25g (1oz) butter

2 red onions, peeled and finely chopped

1 red pepper, deseeded and cut into 1cm (½in) dice

2 cloves of garlic, peeled and finely chopped

Good pinch of cayenne pepper

2 tsp ground cumin

Salt and freshly ground black pepper

1 x 400g tin of chopped tomatoes

Good pinch of granulated or caster sugar

4 eggs

25g (1oz) Cheddar cheese

* Melt the butter in a large frying pan on a medium heat and, when foaming, add the onions, red pepper, garlic, cayenne pepper and cumin and season with salt and pepper. Cook, stirring occasionally, for 8–10 minutes or until the onions and pepper are soft and lightly browned.

* Stir in the tomatoes and sugar and cook for about 5 minutes or until the liquid has reduced a little.

* Use a spoon to make 4 wells in the mixture, then break an egg into each of the 4 spaces. Season with salt and pepper, cover the pan with a lid and cook for 3–4 minutes or until just set.

* Grate over the cheese, replace the lid on the pan for a few seconds, then serve.

Конец ознакомительного фрагмента.

Текст предоставлен ООО «ЛитРес».

Прочитайте эту книгу целиком, купив полную легальную версию на ЛитРес.

Безопасно оплатить книгу можно банковской картой Visa, MasterCard, Maestro, со счета мобильного телефона, с платежного терминала, в салоне МТС или Связной, через PayPal, WebMoney, Яндекс.Деньги, QIWI Кошелек, бонусными картами или другим удобным Вам способом.