Make This Three Course Meal With Lentils

Lentils in Indian cuisine has mostly been associated with good ol’ dal or deep-fried fritters. Known to be a great source of protein for vegetarians and vegans, lentils are an exciting and versatile ingredient, if worked with creatively. From savoury dishes like pastas and stews to decadent cakes and puddings, lentils are packed with flavour and nutrition, making it the perfect base for this amazing lentil-centric three course meal.

Quick Lentil Dip

Image Credits: Eatwell 101

Perfect when eaten with crudites or lavash, this easy-to-make, lentil dip is perfect on its own or slathered on bread or tortilla wraps.

Ingredients

• 1 cup cooked masoor dal
• 10 sun-dried tomatoes
• 2 tablespoons tahini
• 1 tablespoon soy sauce
• 1 teaspoon cumin powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Juice of half a lemon
• Salt to taste
• 4-5 ice cubes

Method

• Add all the ingredients except the ice cubes to a blender and blitz into a smooth paste.
• Add the ice cubes and blend again for 3-4 minutes, until the dip turns airy and fluffy.
• Use a spatula to scoop out into a serving bowl and serve with accoutrements of your choice.

Spaghetti Lentil Bolognese

Image Credits: Two Spoons

Hearty, meaty and umami, this Bolognese sauce is vegan and gluten-free. Made with staples that you can easily find in the pantry, this recipe celebrates the goodness of lentils like no other!

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3-4 large tomatoes, chopped
• 6 cloves garlic, minced
• 1 teaspoon dried oregano
• 1-2 sprigs fresh thyme
• 1 teaspoon red chilli flakes
• 2 tablespoons tomato paste
• 1 tablespoon freshly ground black pepper
• 2 cups vegetable broth
• 1 cup masoor dal, soaked overnight
• 250 grams spaghetti
• 2 tablespoons parsley, chopped
• 1 tablespoon crushed walnuts
• 1 teaspoon sugar
• Salt to taste

Method

• Add the olive oil to a pan and tip in the chopped onions once it heats up. Sauté for a few minutes until they turn translucent before adding the garlic and continuing to cook further.
• As the garlic releases its aroma, add the tomato paste and red chilli flakes and cook until the paste turns a darker shade of red. Add the chopped tomatoes at this stage and season lightly with salt.
• Cover and cook the tomatoes until they turn mushy and start to release their juices before draining and adding the soaked lentils to the pot. Stir everything well to combine and add the vegetable broth.
• Add the sprigs of thyme, crushed walnuts and black pepper and stir well. Bring the mixture to a roaring boil before turning the heat to low, covering the pot and cooking for a minimum of 60-90 minutes, until the lentils have cooked through completely and the sauce thickens.
• Take the lid off and cook the sauce down further to let any excess liquid to evaporate before checking for seasoning and adjusting accordingly. Add the sugar and mix well before setting aside.
• Boil a large pot of salted water and cook the spaghetti until al-dente. Drain and serve individual portions of spaghetti on each plate before ladling the Bolognese sauce on top and garnishing with lots of chopped parsley. Serve hot with a sprinkling of parmesan cheese.

Lentil Brownies

Image Credits: Lentils.org

Contrary to popular opinion, these lentil brownies do not taste grainy but in fact are as gooey and fudgy as the original ones.

Ingredients

• ½ cup cooked toor dal
• 3 tablespoons butter
• 3 tablespoons maple syrup
• ¼ cup sugar
• ¾ cup chocolate buttons
• 1/3 cup peanut butter
• 1 teaspoon vanilla essence
• ¼ cup all-purpose flour
• ½ teaspoon baking powder
• 1 pinch salt
• Chopped walnuts, for garnish

Method

• Preheat the oven to 180 degrees Celsius and line a baking tin with parchment paper.
• Add the maple syrup, chocolate chips and butter to a saucepan and melt into a runny mixture. Take off the heat and mix in the peanut butter.
• Add the cooked lentils, all-purpose flour, baking powder to a food processor and give it a momentary blitz. Pour in the chocolate mixture, followed by the vanilla essence, salt and sugar.
• Blitz everything so that it mixes thoroughly and scoop the batter into the waiting tin. Sprinkle the chopped walnuts on top and bake in the oven for 30-35 minutes. Serve warm with a scoop of vanilla ice cream.