I love to adjust recipes to reflect my mood and my ingredients.  Add and detract as you wish, keeping the key ingredients and experimenting to increase or decrease spiciness and vegetable content. Plus its warming and oh so healthy.
Creative Dahl

  • 2 cups of red lentils
  • Generous slurp of olive oil
  • 1 onion
  • 1 garlic clove
  • 1-2cms roughly chopped fresh ginger
  • 2 carrots chopped
  • 2 stalks of celery chopped
  • 1-2 tins of tomato
  • Vegetable or chicken stock or water
  • 1 tsp each of cummin, coriander and turmeric
  • Finely chopped chilli
  • ½ lemon

Method

  • Soak lentils for 30 mins in hot water of 2-3 hours in cold water and drain
  • Chop onion, garlic, carrot, celery and chilli and saute lightly in oil with spices
  • Add drained lentils, stock, tomatoes and stir through
  • Simmer slowly for 15-30 minutes, stirring occasionally.  Adjust consistency
  • Add a generous squeeze of lemon just before servicing for a delicious tang

Cauliflower Rice

  • ½-1 cauliflower
  • Good slurp of olive oil
  • 1-2 cloves of garlic
  • 1 onion
  • ½-1 cup of frozen peas
  • Finely chopped parsley or coriander

Method

  • Finely chop cauliflower into pieces the size of a grain of rice.  Use Thermomix or Food processor for speed.
  • Heat oil in large fry pan or wok
  • Add all ingredients and lightly stir
  • Cover with lid to steam for a few minutes
  • Check to see if cooked sufficiently
  • Serve with Dahl or enjoy on its own