Coconutty Curried Lentils with geelrys (yellow rice)

Yes, if it is Thursday night it must be “Vegetarian” night!  Yay!

Needed to put a quick meal together – so this is where meal prepping and planning comes in!  I usually cook and portion food like brown rice and lentils in advance so that it is easy to throw a healthy and wholesome weekday meal together.

So here goes – Coconut Curried Lentils (with geelrys).  Geelrys is a traditional South African dish – directly translated it means ‘yellow rice’.  Rice is cooked with turmeric to give it a lovely, warm yellow colour and is usually served with raisins.  But I left the raisins out this time around – simply because I didn’t have any!  LOL!

First – the Yellow Rice:  I had some pre-cooked brown rice in the fridge, I usually freeze it in 140g portions – 2 CCs.  I popped the frozen rice in a pot, topped it with boiling water and 1/3 tsp turmeric.  Bring to a quick boil, don’t cook it for too long otherwise the rice will become mushy.  Drain and keep aside.

Curried Lentils

100g chopped Onions

5ml Olive Oil

1/2 tsp ginger and garlic paste

1 heaped tsp curry powder (your choice – mild, spicy, hot!  I decided to go with Woolies Cape Malay curry powder – a slightly sweet, mild curry powder)

1/4 tsp turmeric

200g cooked lentils (again, had it pre-cooked and frozen, just put the plastic bag I froze it in, in some hot water for a few minutes to thaw)

100ml chopped tinned tomatoes

80ml coconut milk

Salt and Pepper to taste

 

Fresh coriander to serve

 

Fry onions and spices in olive oil until onions are soft – you can add a few drops of water if the mixture cooks dry.  Stir in rest of ingredients and simmer until most of the liquid has cooked away.  Add yellow rice, stir through and simmer for a minute or two.  Serve with fresh coriander.

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Serves 1 (LARGE portion – you can divide it in two) 2 CC, 2 Prot, 2 Fat, 1 Veg

 

 

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Lentil Spaghetti Bolognaise

I probably mentioned it before, but think I am an undercover vegetarian.  Simply because I am just naturally attached to the ‘V’ options on the menu.  And that is it!  So when I get the opportunity to have a vegetarian dinner at home, I grab it with both hands 🙂  Thursday nights are my ‘chill nights’ at home.  Just me, our puggies and a duvet!  I try to watch a favourite movie/series and sip on big cups of tea.  But my attention span doesn’t always allow me to finish watching anything!  LOL!  But that, is another story altogether.

Anyway, the aim of this post – LENTIL SPAGHETTI BOLOGNAISE!  It is your classic, basic bolognaise recipe using lentils instead of minced beef 🙂

100g onion, chopped

10ml olive oil

5ml garlic and herb paste (you can use less if you HAVE to :))

1 tin chopped tomatoes

1 tablespoon tomato paste

300g cooked lentils

5ml Italian Herb mix (dried) – you can use fresh herbs as well, but I was all out!

Salt and Pepper to taste

1 sachet Canderel Sweetener

Fry onions in olive oil until soft, stir in garlic and herb paste.  Add the rest of the ingredients and simmer for about 20 minutes.

Serve with spaghetti according to your formula, and sprinkle with marjoram (dried or fresh!)  Tip:  I often ‘bulk’ up my pasta with zucchini or carrot strips, or even mashed butternut 🙂

Easy. Peasy.

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Serves 3:  1 Serving = 1 Protein, 1.5 Veg, 1 Fat (rounded up)

Curried Lentil and Potato Soup

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100g peeled and cubed potato
200g cooked (or tinned) red lentils
250ml veggie stock (you can use more if you find the soup too thick)
150g tomato and onion mix
5ml mild curry powder
2.5ml turmeric
Salt and pepper to taste

Fresh coriander to serve

Cook potato in veggie stock until soft – but not mushy (about 20 min). Add rest of ingredients, lower heat to slow simmer for about 15 min.

Liquidise (if preferred) and serve with fresh coriander.

Serves 1 – 1 CC, 2 Prot, 1.5 Veg

Cauliflower and Lentil “Breyani”

Serves 4

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1/2 fat (excluding almonds to serve), 1 Veg, 1 Protein, 2 CC

 

10 ml olive oil

100g chopped onion

1/2 tsp mustard seeds

1/2 tsp ground coriander

1/2 tsp groud cumin

1 tsp chili and garlic paste

1 TBS Medium Curry Powder (or mild if you prefer)

400g Woolies Cauliflower rice – or make your own

560g parcooked brown rice

400g parcooked red lentils

 

Fry onions in olive oil until soft.  Add spices, chili and garlic paste and curry powder and fry for a minute or two to release flavours.

Add cauliflower rice and fry for a few minutes.  Lower heat, add the rest of ingredients and simmer for about 10 minutes.

Serve with fresh coriander and almond slivers (according to formula)

 

Curried Sweetcorn Soup (with Lentils)

Curried Sweetcorn Soup (with Lentils)

Adapted from Fresh Living Magazine July 2015

 

Serves 2

1 Serving: 1 Veg, 1 fat, 2 CC, 1 Prot

 

150g leeks

¼ tsp crushed ginger

½ tsp crushed garlic

¼ tsp crushed chilies

½ tsp turmeric

5ml olive oil

400g frozen corn kernels

15ml mild curry powder

1.5 cup chicken stock (vegetarians can use veggie stock instead)

200ml coconut milk (to save a fat portion I used fat free milk with a few drops coconut essence)

200g cooked red lentils

 

Fresh coriander to serve

 

Fry leeks in olive oil with ginger, garlic and chillies

Add the rest of the ingredients and simmer for about 20 minutes

Liquidise ½ (I personally prefer a ‘smooth’ soup, but you can leave it as is!) and serve with fresh coriander

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Mexican Spiced Brown Rice and Lentil Pilaf

Serves 1

 

5ml olive oil

50g chopped spring onions

125g chopped red pepper

1/4 tsp crushed garlic

1/2 tsp Woolies Fajita Spice mix (or use equal amounts of ground cumin, ground coriander and crushed chillies)

125ml veggie stock

100g cooked lentils

140g cooked brown rice

 

Fresh basil to serve

 

Fry onion, spices and pepper in olive oil for 4 minutes.  Add the rest of the ingredients and simmer until stock has reduced.

Serve with fresh, chopped basil leaves

 

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Lentil, Sweet Potato and Butternut Curry

Lentil, Sweet Potato and Butternut Curry

50g chopped onion
5ml olive oil
Garlic, Chili, Ginger to taste
100g tomato and onion mix
150g butternut cubes
200g sweet potato
200g half-cooked lentils
200ml chicken stock
15ml curry powder (Woolies’ mixes are the BEST) Hot or Not – up to you!
Salt and Pepper to taste
30ml tomato paste

Fry chopped onion in olive oil on medium heat until soft, add spices (garlic, chili, ginger and curry powder) and fry for about 2 minutes for flavours to develop. Add tomato and onion mix, tomato paste, salt and pepper, sweet potato cubes and chicken stock and simmer for about 15 minutes. Add butternut cubes and simmer until soft. Add cooked lentils and simmer for about 5 minutes.
Serve with fresh coriander

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Lentil, Carrot and Potato Patties

160g cooked potato

50g grated carrots

100g cooked lentils

a squirt of sweet chili sauce

salt and pepper

Cajun or Moroccan spice

 

Mix it all together and bake in muffin pan at 180C for about 30 min, leave to cool before carefully removing from muffin pan. 

 

Mix 125g plain yogurt with 5ml dried mint (you can use finely chopped fresh mint as well) – serve with lentil patties

 

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Lentil and Butternut Patties

Lentils and Butternut Burger Pattties

100g cooked lentils

100g roasted/cooked butternut

Woolies Chimi Churri Blend (I took a shortcut!), alternatively add some coriander, paprika, cumin, lemon juice and garlic to taste

2 salad onions/spring onions

1 large tablespoon raw oats

Salt and pepper to taste

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Mash all the ingredients together.  Form patties and bake for 30 minutes in a pre-heated oven at 160C.

Serve on a wholewheat bun, or in a pita with some rocket and sweet chili and low fat mayo sauce

This recipe makes 2 large patties.