Quick Quorn Dhansak

This is a really easy and filling curry - not too hot and not too spicy, but with distinct flavours.  It is better reheated the next day and can be frozen. :D

Posted by Hillibee

Serves 4 

5 ProPoints per serving (add extra for rice and / or naan)

2 onions, sliced

2 garlic cloves, chopped

1 x 300g quorn pieces

1 - 2 teasp stock powder (I use Marigold Bouillon)

600ml vegetable stock (I use the Knorr gel pot)

2 teasp ground coriander

1 teasp fennel seed

1 small fresh red chilli, chopped

4 cardamom pods (seeds only)

100g red lentils

2 tablesp tomato puree

salt and pepper

Heat a non-stick wok or pan (you can add some spray oil if you prefer) and fry the onions and garlic gently until softened and lightly coloured.  Add the spices and continue to cook for a further 2 minutes - stir to ensure they don't burn.

Add the quorn pieces and season before adding the remaining ingredients.

Lower the heat and simmer gently for around 20 mins until the lentils have softened and the sauce has thickened.

If you want to add vegetables to the curry, add them at the same time as the quorn and remember to add any points.  You may need to add some more water to help them cook.

Spicy Spinach and Lentil Soup

                                               
From ww Your Week no 17 (2012)
3pp per serving (Serves 4)

Calorie counted cooking spray
1 onion, finely chopped
1 red chilli, deseeded and finely chopped
2 cloves garlic, crushed
1tsp ground cumin
1 tsp coriander
1/2 tsp ground cinnamon
1/2 tsp paprika
125g dried red lentils
1 litre hot vegetable stock
220g chopped tomatoes
200g spinach

Mist a pan with spray and add the onion.  Season and fry, stirring, for 5 mins or until starting to soften. Stir in the chilli, garlic and spices.  Fry, stirring, for 2 mins.
Stir in the red lentils, hot vegetable stock and tomatoes and bring to the boil.  Reduce the heat, cover and simmer for 20 mins or until the lentils are tender and the soup has thickened.
Stir in the spinach until it has wilted and season to taste.  Serve immediately.

Spicy Lentil and Chickpea Patties

Posted by Fourth Lizard

Serves 4 PP per serving 6 (without dressing).  You can make these very tasty patties with stuff you  have in your cupboard which works when you don't have too much in. (I always have jars of chilli, garlic, ginger etc. in the fridge and a range of  herbs in the freezer which keep for ages)

Ingredients:

5 medium spring onions

2 Cloves of garlic (crushed) 

1 tsp. of fresh ginger (grated) 

1 finely chopped chilli (de-seeded) 

1 level tsp. of ground cumin

2 tbsp. of fresh coriander (chopped)

400g can of Chickpeas (drained and rinsed)

400g can of Green Lentils (drained and rinsed)

Instructions:

Fry onions, garlic, ginger, chilli and cumin in spray oil until softened (5 Min) then place in food processor. 

Wash and drain chickpeas/lentils and add to onion/garlic mix in food processor.  Add coriander.  Blitz until combined but not too smooth.  If a little dry add a some water or lemon juice to moisten.

Place in a bowl and season with salt and pepper.  Shape into 4 patties and place on a baking sheet.

Bake for 15-20 min.  Serve with salad leaves. 

(I like to serve it with a dressing of 0% fat yoghurt with chopped mint)

Leek and Lentil Soup

Another great soup recipe.  This one was inspired by the very cheap and very large bag of leeks purchased at the weekend and will be providing my dinners for this 4 day week at a cost of about 25p per day. Win!

1 teaspoon olive oil
3 huge leeks
1 small, hot green chilli (if you like a bit of a kick to things, which I do. If you don't, just leave it out)
100g green lentils
small bunch of parsley, stalks and all
1 litre stock
Salt and plenty of pepper

The usual soup method was employed, slice the leeks into rings and sweat with the oil and finely chopped chilli for 5-6 mins till soft. Throw in the lentils and chopped parsley then pour in the stock.  Bring to a boil then simmer for 20 mins ish or until the lentils are soft.  Season well then portion out into 4 tupperware containers and put the lids STRAIGHT ON.  If you don't do this you will find yourself tasting it, just to check it's OK, Then tasting it again, just to make sure, Or is that just me......

2 pp per portion

SMP1972

Roast beetroot, Goats Cheese and Lentil Salad

Posted by Fourth Lizard

Serves 4 – PP 6  per person (if using all the oil and l/f feta)

Ingredients:

450 g Beetroot (uncooked but works well with pre- cooked)

200 g Lentils (Puy Lentils uncooked but also works well with tinned)

600ml of veggie stock (if using uncooked lentils)

1 medium lemon, zest and juice

2 teaspoons of Olive Oil (optional)

100g Reduced fat feta

1 tablespoon of finely chopped chives ( also works with mint)

Freshly ground salt and pepper.

Instructions:

Roast beetroot for 30 mins in a pre-heated oven to Gas Mark 7/220C/425F until tender when pierced with a knife.

At the same time place lentils in stock and bring to boil, simmer for 25 mins until tender.

Place juice and zest of lemon in a large bowl.  Peel and chop the cooked beetroot and add to the bowl along with cooked lentils.  Add oil, goats cheese, chives and seasoning, toss gently and serve warm.

(If using the tinned lentils and precooked beetroot, just place in bowl with other ingredients, mix and you are good to go! Tastes nice cold as packed lunch)