It is time for a new recipe to share! Not only do I try to post one recipe every week but I also try to cook something new every week. So this recipe is one I want to share with you all for this week :). It takes some time to prepare but it really is so tasty! Actually these are two different recipes, so don't be scared of all the ingredients. It's worth the time! In the 'how to' section below I'll describe both of the recipes at the same time so you'll be finished with both at the same time :). I got this book by Yotam Ottolenghi for my birthday last December and the recipes are really great and special!
Serves about 2-4 persons
Ingredients (for the lentils) Ingredients (for the pancakes)
∆ 200 gr. red lentils ∆ 250 gr. frozen spinach
∆ 350 cl. water ∆ 110 self raising flour
∆ 50 gr. of fresh coriander ∆ 1 tbsp baking powder
∆ 1 small onion, peeled and sliced ∆ 1 egg and 1 egg white
∆ 40 gr. peeled fresh ginger ∆ 50 gr. melted vegetable butter
∆ 3 gloves of garlic ∆ 1 tsp ground cumin
∆ 1 mild green chili pepper ∆ 0,5 tsp salt
∆ 1,5 tsp mustard seeds ∆ 150 cl. soy milk
∆ 4 tbsp oil ∆ 6 spring onions (sliced)
∆ 1,5 tsp ground coriander ∆ 2 fresh green (or red) chili's
∆ 1 tsp ground cumin ∆ 100 gr. vegetable margarine
∆ 0,5 tsp turmeric ∆ 1,5 tbsp lime juice (+zest of 1 lime)
∆ 0,25 tsp ground paprika ∆ some crushed sea salt
∆ about 10 curry leaves ∆ 1 tbsp chopped fresh coriander
∆ 300 gr. chopped tomatoes (fresh or canned) ∆ 1 glove of garlic (chopped)
∆ 2 tsp sugar ∆ 0,5 tsp chili flakes
∆ 0,25 tsp fenugreek (optional)
∆ 150 gr. soy yoghurt
∆ 75 gr. cucumber finely chopped
∆ 1,5 tbsp olive oil
∆ 70 gr. vegetable butter
∆ 1,5 tbsp lime juice
∆ some crushed sea salt
How to
Rinse the lentils and place them in a bowl and add the 350 cl water. Leave it there for about 30 minutes. Heat the frozen spinach and when all the ice is gone let it sit in a sieve to cool down. Prepare the lime butter (green section in the pancake list) for the pancakes by mixing the margarine with the lime juice, zest, salt, coriander, garlic and chili flakes. Put the butter in a bowl and cover with plastic. Keep in the fridge until use. Now back to the lentils, cut the coriander in half (one half should be leaves, the other half should be the stalks). Put the stalk together with the onion, sliced ginger, chopped garlic and chopped chili in the food processor and pulse them (don't make a puree). *if you don't have a food processor you can really finely chop everything and mix together. Chop the leaves of the coriander and set aside.
Put the mustard seeds in a pan and heat them up. When they're jumping they are done, lower the heat and add the onion-ginger-chili-garlic mixture. Also add the 4 tbsp of oil. fry everything in the pan on a low heat for approx. 10 minutes. In the mean time mix the dry spices (the coriander, cumin, turmeric, paprika and curry leaves) and add them to the mixture in the pan. Smother everything for about 5 minutes. Then add the lentils (with the water), tomatoes, sugar, *fenugreek and some salt. Put the lid on the pan and let it boil for approx. 30 minutes.
In the mean time prepare the yoghurt mixture by mixing the soy yoghurt, olive oil, salt and cucumber.
And back to the pancakes :). Melt the butter. Press all the water from the spinach. Mix the flour, baking powder, egg (not the extra egg white), melted butter, salt, cumin and soy milk in a large bowl. Make a smooth mixture. Use a fork to stir in the spring onions, chili and spinach. Use another bowl and beat the egg white until it's firm. Gently mix the batter and egg white and bake them as regular American pancakes (small ones). They are done when they're golden-green. Stack some pancakes and add some lime butter on top.
To finish the lentils, stir in the 70 gr. of vegetable butter, lime juice and chopped coriander. Maybe it needs a bit more salt. Serve the lentils in a bowl and add some yoghurt mixture in the middle. Enjoy!!!
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