Five jewelled dhal
This dish gets its name from the five varieties of dhals used. I collected the recipe in Raipur, the capital of Chhattisgarh, India.
Serves 4-6
50g urid dhal (black lentils)
50g chana dhal (split black chickpeas)
50g masoor dhal (red lentils)
50g toor dhal (yellow pigeon peas)
50g mung dhal (mung beans)
1 tsp ground turmeric
½ tsp chilli powder
1 tsp ground garam masala
2 large onions, finely chopped
2 tbsp ghee
1 tsp whole cumin seeds
½ tsp whole coriander seeds
1 tbsp freshly grated ginger
2-3 garlic cloves, crushed
Juice from 1 lemon
2 tbsp natural yoghurt
A handful of chopped mint
1 Boil the dhals in 800ml water with turmeric, chilli powder, garam masala and chopped onions until soft. Do not skim off the froth. Set aside when cooked to a mush.
2 Melt the ghee in a large frying pan. Add the cumin and coriander with the grated ginger. As they begin to splutter, add the crushed garlic, then immediately add the mixture to the pan of cooked dhals, and bring it all back to the heat. Simmer for 3-4 minutes then take it off the cooker.
3 Add the juice from the lemon and garnish with yoghurt and chopped mint leaves. Servewith roti, paratha or pilau rice.
The Dhal Cookbook by Krishna Dutta (Grub Street)
Warm lentil and baby carrot salad with labne
Roasted pumpkin would also be a lovely alternative to the carrot, and feta or a soft goat's cheese works well as a topping.
Serves 2-3 or 4-6 as a side
1 bunch baby carrots, washed and trimmed
75ml olive oil
200g puy lentils
½ red onion, thinly sliced lengthways
2 garlic cloves, thinly sliced
1 tbsp red wine vinegar, or to taste
Juice of 1 lemon, or to taste
A handful each of torn flat-leaf parsley and mint
Large handful of baby spinach
Labne and dukkah, to serve
Salt and black pepper
1 Preheat the oven to 200C/400F/gas mark 6. If a few of the carrots are larger than the others, slice them in half lengthways then place on an oven tray. Drizzle with 1 tbsp olive oil and season with salt and black pepper. Roast for 20-25 minutes until tender and golden.
2 Rinse the lentils and pick them over to remove any little stones. Place into a mediumpan, cover with water and bring tothe boil. Reduce the heat and simmer for12‑15minutes until tender, drain andplaceinabowl.
3 Meanwhile, heat the remaining 60ml olive oil in a small pan, add the onion and garlic andsaute for 3-4 minutes until translucent and tender. Take off the heat, add vinegar andlemon juice. Season, then add to thelentils with the carrots, herbs and spinach. Toss, taste and adjust seasoning if needed. Serve with dukkah and labne.
Recipe supplied by Emma Galloway
East African spiced lentils
Basically an Ethiopian recipe, but mostEast African countries have somethingsimilar. The berbere is quite strong, so adjust to taste and add gradually to your lentils.
Serves 4
2 medium onions, chopped
Sesame oil (untoasted) or peanut oil, for frying
2–3 garlic cloves, chopped
250g red lentils, rinsed
2 tbsp berbere spice mix (recipe below)
400g tin chopped tomatoes
400ml water
Salt and black pepper
For the berbere
2 cloves
1 tbsp fenugreek seeds
½ tsp cumin seeds
1 tsp coriander seeds
2 tbsp cayenne pepper
2 tbsp paprika
1 tbsp salt
1 tsp ground turmeric
½ tsp each of ground allspice, black pepper, ground cardamom, and ground nutmeg
1 To make the berbere, toast the cloves with the fenugreek, cumin and coriander. Grind in a pestle and mortar or coffee grinder and add the cayenne, paprika, salt, black pepper, cardamom, nutmeg, turmeric and allspice.
2 Fry the onions. When softened, add the garlic, lentils and berbere to the pan. Mix well, then add the tomatoes and water. Bring to the boil, turn down the heat and simmer for 30 minutes, adding more water if necessary. The lentils should be soft, but not quite dissolved.
3 Season; eat with bread and thickyoghurt.
Snackistan by Sally Butcher (Pavilion)
Three lentil burger
Leave the pitta breads out if you want a great gluten-free vegetarian dish.
Serves 4
For the burgers
100g puy lentils, cooked
100g red lentils, cooked
100g green lentils, cooked
100g peas, cooked
1 onion, diced
5 garlic cloves, finely grated
5cm piece ginger, grated
1 red chilli, diced with seeds
50g cashew nuts, toasted and roughly chopped
½ bunch coriander, chopped
1 bunch mint, chopped
2 tbsp curry powder
2 tbsp ground cumin
2 tbsp ground coriander
1 tsp chilli flakes
2 eggs, lightly beaten
50g chickpea flour
4 pitta breads, toasted, to serve
For the sauce
100g Greek yoghurt
2 tbsp tahini paste
2 tsp maple syrup
Juice and zest of 1 lemon
¼ tsp chilli powder
1 Heat the oven to 180C/350F/gas mark 4. Mix the burger ingredients and shape into patties.
2 Heat 2 tbsp oil in the pan. Fry the burgers for 2 minutes on each side, then cook in the oven for 10 minutes, or until warmed through.
3 Mix all the tahini sauce ingredients together, season and taste, then serve with the burgers, warm pitta breads and salad.
Recipe by Olia Hercules, oliahercules.com
Four corners lentil stew with sesame rice
You can replace the onion with thinly sliced leeks, and the fresh tomatoes with a 400g tin of plum tomatoes if you need to.
Serves 4
2 tbsp coconut oil or ghee
1 large onion, finely chopped
1 tsp salt
5 garlic cloves, minced
1 tbsp minced fresh ginger
1 tbsp ground cumin
¼ tsp cayenne pepper
Four large tomatoes, chopped
1 lemon, sliced into rounds
700ml vegetable stock
185g red lentils, picked over
Chopped coriander, spring onions or parsley
For the rice
200g short-grain brown rice
600ml water
¾ tsp salt
35g sesame seeds
1 Rinse the rice in a sieve under cold water. Combine the rice, water and salt in a small saucepan and bring to a boil. Reduce the heat to low, cover and cook for 45-60 minutes or until the rice is tender and all the water has been absorbed.
2 Meanwhile, heat the oil in a saucepan over a medium-high heat. Add the onion and salt, then cook, stirring, for about 5 minutes, or until soft and translucent. Add the garlic, ginger, cumin and cayenne, and cook for 1minute until fragrant. Stir in the tomatoes, three lemon slices, the stock and the lentils. Bring to a boil, then reduce the heat, cover and simmer for 20-30 minutes, until tender.
3 Remove the rice from the heat and rest for 10 minutes, then fluff it with a fork.
4 Meanwhile, toast the sesame seeds over a medium heat in a small frying pan, stirring constantly, for about 5 minutes until light golden. Fold the sesame seeds into the rice.
5 Squeeze the remaining lemon slices over the stew and season. Serve the stew over the sesame rice and sprinkle it withthe garnish.
The Kinfolk Table by Nathan Williams (Artisan)
Smoked mackerel, grapefruit and lentil salad
Try using smoked trout, eel or prawns if you want to vary the flavour of this versatile dish.
Serves 4
2 grapefruit, preferably pink
2 ripe avocados, scooped and sliced
A small bunch of watercress, washed and destalked
4 fillets smoked mackerel, skin removed
2 tbsp pumpkin seeds, toasted
For the salad
250g puy lentils, rinsed
½ red onion, finely diced
75g currants, sultanas or other dried fruit, chopped
2 tbsp capers, rinsed, chopped if large
For the dressing
3 tbsp olive oil
2 tbsp apple cider vinegar
½ tbsp maple syrup
½ tbsp dijon mustard
1 tsp salt
1 tsp pepper
½ tsp ground cumin
A small pinch each of ground turmeric, ground coriander, ground cardamom, cayenne pepper, ground cloves, freshly grated nutmeg and groundcinnamon
1 Put the lentils in a saucepan and cover with about 5cm cold water. Bring to the boil,then simmer for about 15-25 minutes until tender.
2 Meanwhile, place all the dressing ingredients in a jar and give it a good shake.
3 Drain the lentils and rinse briefly with cold water. While still just warm, combine with theonion, dried fruit, capers and dressing.
4 Top and tail the grapefruit, then cut off the skin and pith. Hold the grapefruit over a bowl to catch the juice, then cut into segments. Mixthe grapefruit juice with the avocado.
6 Add half the grapefruit, avocado and watercress to the lentils. Flake in some mackerel. Fold the salad gently and scatter with the remaining ingredients, including the juice,before serving. Adjusttheseasoning.
Pulse by Jenny Chandler (Pavilion)
Curried red lentils with fried cauliflower and peanuts
This is a really versatile dish. It works well on its own or with meat such as lamb, or fish.
Serves 4
1 white onion, peeled and diced
1 garlic clove, minced
1 tsp fresh root ginger, finely diced
1 tsp mild curry powder
1 pinch fennel seeds
1 star anise
½ cinnamon stick
1 tsp garam masala
100g unsalted butter
1 tsp olive oil
400g red lentils, washed and soaked for 30 minutes
1 litre water
100g yoghurt
100g cream
1 cauliflower, broken into florets, leaves reserved
1 lemon, juiced
A pinch of salt
50g peanuts
1 tbsp fresh coriander, chopped
1 Sweat the onion, garlic, ginger and spices with the butter and a little oil over a medium heat. When the onions are translucent and soft, add the lentils and water, simmer for 20‑30 minutes or until the lentils are tender. Add half the yoghurt and as much cream as required for a loose consistency.
2 Deep fry the cauliflower until golden, then season. Dress the leaves with lemon juice, some olive oil and salt.
3 Roast the peanuts for 3 minutes at 180C/350F/gas mark 4. Cool, then chop. Gently warm the lentils and season with the lemon juice, serve topped with cauliflower, leaves, the peanuts, yoghurt andcoriander.
Recipe supplied by Eric Snaith
Green lentil risotto with beetroot and horseradish
A different take on risotto. The truffle oil adds an extra element of earthiness.
Serves 4
5 small beetroot
1 large onion, finely chopped
350g green lentils
2 bay leaves
100ml white wine
2 tbsp truffle oil (optional)
10g fresh horseradish, finely grated
150g creme fraiche
Salt and pepper
1 First, individually and tightly wrap the beetroot in tin foil and bake for 1½ hours at180C/350F/gas mark 4 until tender.
2 Sweat the onion in a saucepan, add the lentils, bay leaves and wine, then add enough water to cover. Bring to the boil then simmer.
3 Meanwhile, fold the horseradish into half the creme fraiche.
4 When the lentils are tender, turn up the heat and allow most of the water to evaporate, until that there is just enough to keep it moist.
5 Peel and dice the cooked beetroot and add tothe lentils. Fold in the truffle oil and remaining creme fraiche, then turn off the heat. Season, remove thebay leaves and serve in a bowl with a spoon of the creme fraiche.
Recipe supplied by Andrew Dargue, Little Orchard Restaurant
Puy lentil, smoked sausage, pork belly and mustard sauce
The perfect double act of sausage and mustard, brought together withlentils.
Serves 4
2 tbsp olive oil
2 onions, chopped
2 celery sticks, chopped
2 carrots, chopped
2 garlic cloves, chopped
1 tbsp thyme leaves, roughly chopped
1 sprig rosemary leaves, roughly chopped
1 bay leaf
250g puy lentils
700ml chicken stock
8 precooked, smoked sausages, such as kabanos
100ml double cream
1 tbsp dijon mustard, plus extra to serve
Sauerkraut, to serve
1 Heat the oil in a high-sided frying pan, then cookthe onion, celery and carrot for about 5minutes, until they start to soften. Add the garlic, thyme, rosemary and bay leaf. Fry forafurther couple of minutes.
2 Add the lentils to the pan and stir to coat in the onion mix. Stir in the stock and nestle the smoked sausages in the mix. Cover and simmer, stirring frequently for 35-40 minutes, until the lentils are tender. Add a splash of water if the lentils look dry. Remove the lid, add the cream, mustard and some seasoning, bubble for a few minutes, remove from the heat and serve with sauerkraut.
Recipe supplied by Rosie Reynolds
Lentil and almond stir fry
Try using the marble-sized purple potatoes, or new potatoes – just avoid big, starchy ones.
Serves 2-3
6-8 very small new potatoes, cut in half
200g cooked brown or black lentils
12 brussels sprouts, trimmed and quartered
2 tbsp sliced almonds, toasted
1-2 tbsp plain Greek yoghurt, thinned out with a bit of water, and salted with a pinch of salt
2 dates, pitted and chopped
For the mint sauce (optional)
6 tbsp fresh mint leaves
½ serrano chilli pepper, de-veined and seeded
2 tbsp olive oil
A pinch of salt
Sugar, honey or agave nectar, for sweetening
1 tbsp lemon juice
1 First, make the sauce. Combine all the sauce ingredients, then blend in a food processor. Pulse enough for the mint to break down a bit.
2 Fry the potatoes in olive oil with a pinch of salt over a medium heat. Cover the pan and cook for 5 minutes or until softened, but not mushy. Remove the lid, toss, turn the heat to medium-high and cook until the potatoes look a bit golden, stirring occasionally. Stir in thelentils, and cook until heated through, removefrom the pan and set aside.
3 In the same pan, heat another splash of olive oil over a medium heat. Add the sprouts in a single layer, sprinkle with salt, cover, and cook for a few minutes until tender. The bottoms of the sprouts should be slightly brown. Uncover, turn up the heat, and cook until the flat sides are deep brown and caramelised.
4 Return the lentils and potatoes to the pan and add most of the almonds. Turn out on to aplatter and drizzle with yoghurt and mint sauce. Top with almonds and dates.
Recipe supplied by Heidi Swanson
This article was edited on February 28 2014 to adjust the spices of berbere-spiced lentils as some readers found it too strong.
