Tag Archives: lentils

Postcards from the Veg: Lentil Frikkadels

It’s the 9th day of  Lent.

Lentil Frikadels

Meatless Meatballs

It’s been nine days without meat or chicken.

While my choice to give up meat for Lent is on some level a spiritual and ethical one, I was really just curious to see if I could do it.

Sometimes you need the constructs of a tradition or ritual to help motivate you to try something that otherwise seems too difficult. It’s the same with New Year’s Resolutions:  Our little hupstootjie to make the transition easier.

I launched into my vegetarian diet with something that at least looked like meat. I took food24’s lentil burger recipe and adapted it for frikkadels.

I’d like to introduce you to meatless meatballs. Take that, Fry’s!

Lentil Frikadels

The Close Up

Lentil Frikkadels
Makes about 12

1 cup of brown, dry lentils
3 cups of water
1 stock cube/tbs stock powder

1 onion, chopped
1 baby marrow, grated
1 small green pepper, grated
2 tbs tomato paste
1 tbs garlic and ginger paste
1 tsp paprika
salt and pepper to taste
1 cup of raw oats/breadcrumbs
Extra stock/wine/water

Oil for frying

Right. Rinse the lentils and cook them in the water and stock for about 15-20 mins until soft. Puree or mash them until you’re left with a thick paste. It can be really thick. Like, so-thick-it-broke-my-blender kind of thick.

Fry the onion in the oil until translucent. Mix the lentil paste with the onions and the rest of the ingredients and incorporate. Use extra liquid – like wine:) – to make the paste more malleable so that you can form it into small balls.

Roll the “mince” into “meat”balls.

Heat about 30ml of oil in a pan. Place the meatballs slowly into the oil and fry. You don’t need to worry about them being done or not – no raw meat to worry about! So fry them just until they are golden brown.

Serve with a cucumber raita and a green salad.

And so the journey to the veg of the earth continues…

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RSC Main: Lentil Cottage Pie

My Ready Steady Cook Challenge begins!

As my list is vegetarian, the main meal was going to be my tamaletjie. What’s the best way to tackle a problem? Start with what you know. Cottage Pie is my go-to dish.

It’s a winter staple in our house. A rich, gravy flavour matched with buttery potato goodness is the perfect way to forget about stuffy offices, frozen fingers pawing away at keyboards and those ever intellectually challenged colleagues.

Le Ingredients

Le Ingredients

Ingredients:

2 cups dry lentils
6 medium potatoes, peeled and cubed
1 onion, chopped finely
1 can tinned tomatoes
handful of chopped fresh basil
1 tbs chopped garlic
1 tbs olive oil
1 egg
2 tsp paprika
1 tbs butter
1/2 cup of milk
salt and pepper to taste

Preheat oven to 180ºC. Cook lentils in double the volume of water until soft and almost mushy. Cook it slowly otherwise it will stick to the bottom of the pot. This one I’ve tried ‘n tested.

In another pot, cook your finely cubed potatoes in water until really soft ‘n mushy.

In a heavy based pan, fry onion in oil until soft. Add garlic. Add lentils and 1 tsp paprika.  Turn down the heat of the pan. Add tomatoes and let it cook for about 10 minutes. Add salt and pepper. Once the lentil mixture has stiffened a bit and lost some of its liquid, pour it into a casserole dish.

Crack the raw egg into the lentil mixture and mix. Add basil and mix again.

Once your potatoes are cooked, mash them with butter, milk, salt and pepper.

Spoon the mash on top of the lentil mixture and flatten. Decorate with paprika, herbs or simply make pretty patterns with your fork.

Bake in the oven for about 20 minutes, or until golden brown on top.

Lentil Cottage Pie

Lentil Cottage Pie

It passed the taste test once fed to Guinea Pig Danny.

Lovely Little Lentils

Lentil Love

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