Creamy Lemon Puy Lentils

Anytime I think of protiens this is what i make. I have tried this recipe several time and hasnt been dissapointed.

INGREDIENTS
generous 1 cup puy lentils( You can substitute it with masoor dal )
1 bay leaf
4 eggs(If you dont eat eggs substitue with boiled slices of potatoes)
2 tablespoon olive oil
4 scallions sliced
2 large garlic cloves chopped
1 tblspn Dijon mustard rind finely grated and juice of large lemon
4 plum tomatoes seeded and diced
4 tablespoon creme frache(If you are watching your weight you can exclude this)
salt
freshly grounded black pepper
2 tblspn fresh italian parsely chopped to garnish(you can also substiture this with cilantro)

Cooking time: 30 mins
Servings 4

Step1: Put the lentils and bay leaf in a saucepan. Cover with cold water and bring to a boil. Reduce the heat and simmer partially covered for 25 mins or untils the lentils are tender. Stir the lentils occasionally and add more water if needed. Drain.

STEP2: When the lentils are almost ready poach the egg/boil the potatoes seperately in salted water

STEP3: Heat the oil and fry the scallions and garlic for 1 min or until softened. Add the Dijon mustard, lemon rind and juice and mix well. Stir in the tomatoes and seasoning. Then cook gently for 1-2 mins until the tomatoes are heated through but still retain their shape. Add a little water if the mixture becomes too dry.

STEP4: Stir in the lentils and creme fraiche, remove the bay leaf and heat through for 1 minute. Top each portion with a poached egg and sprinkle with parsley.

This can be great as a side dish or evening snack.

Stir-Fried Vegetables with Cashew Nuts

I love this recipe. Its the fastest way to make a meal and a very healthy one. If you love vegetables this is the one for you. Its a colorful dish too.

INGREDIENTS
2 pounds mixed vegetables(you can use any of your fav vegetables like baby corn, carrots, bell peper, mushrooms, cucumber, snow peas, scallions and bean sprouts)
2-4 tblspn sunflower or olive oil
2 garlic cloves, crushed
1 tblspn fresh ginger root, grated
1/2 cup cashew nuts or 4 table spoon sunflower seeds
soy sauce
salt and freshly grounded black pepper

STEP1: Cut all your vegetables in think long slices and keep them ready

STEP2: Heat a frying pan with 2 tspn of oil. When the oil is hot, add the garlic and ginger and cook for 2-3 minutes, stirring. Add the harder vegetables and toss over the heat for another 5 minutes, until they start to soften.

STEP3: Add the softer vegetables and stir fry everything over high heat for 3-4 minutes

STEP4: Stir in the cashew nuts or seeds. Season with soy sauce, salt and pepper. Serve at one.

Enjoy!!! Live life healthy.
TIP for the day: Always consume not more than 1/2 tsp of salt per day. That will keep your blood pressure right.

Garlic, Chickpea and Spinach Soup

I recently tried this wonderful recipie. I love soups. It feels light and full. Try this recipe and let me know what you think.

INGREDIENTS
2 table spoon olive oil
4 garlic cloves crushed
1 onion roughly chopped
2 tsp ground cumin
2 tsp ground coriander
5 cups vegetable stock
12 ounces potatoes, peeled and finely chopped(like small panner cubes)
15 ounce can chickpeas, drained
1 tblspn cornstarch(for thickness)
2/3 heavy cream(if you dont like you can add 2-3 tblspn heavy cream. It gives a wonderful color)
2 tblspn light tahini
7 ounces spinach shredded
cayenne pepper
salt and finely grounded black pepper

Cooking time: 30 mins
Serving: 4

STEP1: Heat the oil in a large saucepan and cook the garlic and onion for 5 mins or until they are softened and gold brown.

STEP2: Stir in the cumin and coriander and cook for another minute

STEP3: Pour in the stock and add the chopped potatoes to the pan. Bring to a boil and simmer for 10 minutes. Add the chickpeas and simmer for 5 minutes more or until the potatoes and chickpeas are just tender when pierced

STEP4: Blend together the cornstarch, cream, tahini and plenty of seasoning. Stir into the soup with the spinach. Bring to a boil, stirring and simmer for another 2 minutes. Season with cayenne pepper, salt and black pepper. Serve immediately sprinked with little cayenne pepper.

I'll keep you posted soon with another delicious recipe. I am falling short on my resolution of trying 9 new recipies per month. I hope I'll make it up soon.

Spiced Puy Lentils Rice

This can be had as breakfast or lunch. Its a lightly spiced rice dish. If you eat egg, you can top it with slices of egg.

INGREDIENTS

1/4 cup dried puy lentils, rinsed.

1 bay leaf

1 cup basmati rice, rinsed

4 cloves

2 tablespoon butter(MY TIP: you can use ghee instead)

1 teasoon curry powder

1/2 teaspoon chilli powder(MY TIP: If you like more spicy food you can add 2-3 green chillies)

2 tablespoon chopped italian parsley(MY TIP: you can use cilantro instead)

Salt

Freshly grounded black pepper

2 boiled eggs sliced(MY TIP: You can use 2 cooked potatoe slices instead) - Optional

Step 1: Put the puy lentils in a suacepan, add the bay leaf and cover with cold water. Bring to boil, skim off foam and reduce heat to simmer. Cover and simmer for 20-30 minutes until tender. Drain the water and discard the bay leaf.

(MY TIP: If you dont have much time then you soak the lentils an hour before and cook 8-10 minutes in microwave)

Step 2: In another saucepan put the rice adn cover with 2 cups of hot water. Add the cloves and salt to taste. Cook covered for 10-15 minutes until all the water is absorbed or the rice is cooked. Discard the cloves.

Step 3: Melt the butter over gentle heat in a large frying pan, then add teh curry powder and chilli powder and cook for 1 minute.

Step 4: Stir in the lentils and rice and mix well until they are all coated in the spiced butter. Season it with cilantro. Add salt and pepper.

Optional - You can serve with boiled egg slices or potato slices.

Spicy Guacamole

INGREDIENTS

2 ripe avacados, peeled and pitted(cut in 2 halves with seed taken out)

2 tomatoes, peeled, seeded and finely chopped

6 scallions, finely chopped(MY TIP: If you dont have scallions at home use raw onions finely chopped)

6-7 fresh chilies, seeded and finely chopped(MY TIP: If you dont like too much spicy food use only 2-3 chillies)

2 table spoon fresh lime(MY TIP: you can use lemon squeeze)

1 table spoon cilantro finely chopped

salt

Freshly grounded black pepper

Step 1: Put the avacado halves in a large bown and mash them roughly with a large fork(MY TIP: you can also use a potato masher. It saved me lot of time)

Step 2: Add the remaining ingredients as listed above. Mix them well and add salt to taste. Add pepper and garnish with cilantro.

Preparation Time: 10 mins

Difficulty Level: Easy

It is very delicious to eat this with Nachos when you throw a party or having drinks at home.

Or you can make spring rolls stuffed with the spicy guacomole.