Friday, March 27, 2015

Meat Free Week: Friday Day Five - Red Lentil Stew

Its Friday and I don't about you but it's been a loooong week. Thank goodness I've had some delicious veggies for brain food!

If you've only just joined us, I've been blogging some veggie recipes all week for Meat Free Week which is a campaign raising awareness about excessive meat consumption and the impact it is having on our health, animals and the environment. You can find out loads more on the Meat Free Week website but my top fact is:  Scientists and environmentalists agree that reducing meat consumption will take pressure off the planet's resources. While estimates vary, it is clear that greenhouse gas production from livestock and meat production sector is significant and consumer can reduce their greenhouse gas footprint by reducing the volume of their meat consumption.

Also as part of week, plenty of people are being sponsored to go meat free for the week and its still not too late to sponsor me if you're inclined or if you've been enjoying the recipes. You can read more about my own reasons for going meat free in my original blog post on the subject.

Today is a recipe handed down to me from a friend and I'm now happy to share it with you, enjoy and happy Friday!

Red Lentil Stew

Serves 4 mains or 6 starters
Preparation time: 10 minutes
Cooking time: 20 to 30 minutes

Ingredients and Preparation

Red lentils - a large fistful for each person or about 200gs in total

1 tablespoon of rye seeds (if you can find them!)

I teaspoon of cumin seeds

2 medium onions, finely chopped

100g of cherry tomatoes sliced in half (or whatever's left over from yesterday's dish!)

5 green chillies, seeded and chopped finely (see how there's no waste now!)

2 tablespoon of vegetable oil

Fresh coriander, roughly chopped

Cooking
1. Boil the lentils in a pot until they become mushy. Don't use too much water as all will be used later in the dish and you don't want to drown it.
2. Meanwhile in another pot, heat the vegetable oil
3. Add the rye and cumin seeds to the oil and cook till they start popping
4. Add the onions, chillies and tomatoes and cook for 5 minutes or until soft
5. Add the boiled lentils to the second pot with all the ingredients and let it simmer on a low heat for 5 minutes. Salt and pepper to taste
6. Cover and continue to cook on low heat for about 10 more minutes

When to add the coriander depends on your taste. If you like cooked coriander, add it at step 6, if you like it fresh, garnish the dish with it when serving. Choice is yours!

Serve either on its own or with rice. Enjoy!


I like my coriander fresh and plenty of it!

No comments:

Post a Comment