Three-bean Vegetarian Chili

Ingredients

1 medium yellow onion, diced
4 garlic cloves, diced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (15 oz) can black beans
1 (15 oz) can kidney beans
1 (15 oz) can pinto beans
1 (15 oz) can fire-roasted diced tomatoes
1 (15 oz) can petite diced tomatoes
2 tablespoons chili powder
1 tablespoon cumin powder
2 tablespoons dried oregano
1 to 2 teaspoons red pepper seasoning
avocado to serve

Method

  1. Add all ingredients to a electric slow cooker and stir to combine. Cook on low for about 6 hours or high for 3 hours.
  2. Serve with cut-up avocado.

Makes 6 servings.

Source: Meatless Monday

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Bacon and Lentil Soup

Ingredients

2 lb bacon knuckle
8 oz orange lentils
1 large onion, finely chopped
1 large carrot, peeled and diced
2 celery sticks, sliced
1 sprig parsley
salt and freshly ground black pepper
2 large tomatoes

Method

  1. Soak the bacon joint in cold water overnight.
  2. Drain the bacon and discard the soaking water.
  3. Place the bacon joint and lentils in a large saucepan with 3 pints of water. Bring to the boil, cover and simmer for 1 hour.
  4. Add the onion, carrot, celery, parsley and pepper. Simmer for about 30 minutes.
  5. Remove the bacon joint, cut off the meat and chop it into bite-sized pieces.
  6. Return the meat to the soup and discard the bone.
  7. Cut a cross in the base of each tomato and dip into boiling water for 30 seconds. Peel off the skin, cut into quarters, remove the skin and chop the flesh. Stir into the soup and reheat.
  8. Sprinkle with extra chopped parsley, if liked, and serve with bread.

Makes 4 to 6 servings.

Source: Soups and Starters

Seared Lamb with Chickpea Salad

Ingredients

4 x 150 g lamb fillets
2 teaspoons cumin seeds
1 tablespoon olive oil
sea salt and cracked black pepper
2 x 400 g can chickpeas (garbanzos), drained and rinsed
2 Lebanese cucumbers, thinly sliced
3/4 cup mint leaves
50 g baby spinach leaves

Yoghurt Dressing

1 cup natural yogurt
2 tbsp lemon juice
sea salt

Method

  1. Add yogurt dressing ingredients to a bowl. Stir to combine. Set aside.
  2. Place the lamb, cumin, oil, salt and pepper in a bowl and toss to coat.
  3. Heat a large non-stick frying pan over medium heat. Add the lamb and cook for 2-3 minutes each side or until cooked to your liking.
  4. Slice the lamb, divide the lamb, chickpeas, cucumber, mint and spinach among plates.
  5. Serve with the yoghurt dressing.

Makes 4 servings.

Source: Donna Hay

Country Vegetable and Lentil Soup

Ingredients

1 oz butter
1 large onion, chopped
4 large celery sticks and leaves, roughly chopped
2 large carrots, chopped
1 parsnip, chopped
3 oz split yellow lentils
3-3/4 cups vegetable or chicken stock
1 bay leaf
2 tablespoons chopped parsley
salt and freshly ground black pepper

Method

  1. Melt the butter in a large saucepan. Add the onion, celery, carrot and parsnip and cook over a low heat for about 10 minutes without browning.
  2. Add the split yellow lentils, stock and bay leaf, bring to the boil, cover and simmer for 1 to 1-1/2 hours until the vegetables and lentils are soft.
  3. Remove the bay leaf and blend half the soup in a liquidiser or food processor until smooth and return it to the pan with the remaining soup. This will give a soup with some texture to it. If a smooth soup is preferred, blend all of it.
  4. Stir in the parsley, season to taste and reheat. Serve hot.

Makes 6 servings.

Source: Soup and Starter

Vegan Tacos with Lentil, Mango and Avocado

Ingredients

1 cup black (beluga) lentils
8 corn tortillas, warmed
2 cups baby spinach
1/4 cup roasted pumpkin seeds

Guacamole

l avocado
juice of 1/2 lime
1 cup diced mango
1 plum (Roma) tomato, seeded and diced
1/4 cup finely diced red onion
1/4 cup chopped cilantro
2 tsp minced chipotle chili pepper in adobo sauce
1/4 tsp salt

Method

  1. In medium-sized saucepan, place lentils and 3 cups. Bring to a boil. Reduce heat and simmer, covered, until tender, about 20 minutes.
  2. To make guacamole, in bowl, place flesh of 1/2 avocado and lime juice and mash together. Finely chop remaining avocado. Add chopped avocado, mango, tomato, red onion, cilantro, chipotle chili pepper, and salt to bowl with mashed avocado and stir everything together.
  3. To serve, place spinach on tortillas and top with lentils, guacamole, and pumpkin seeds.

Makes 4 servings.

Source: Alive magazine