Spicy Vegetables with Lentils

 

 

This dish is a really great option for vegetarians or if you just don’t feel like eating meat/poultry.
Its not too complicated and satisfies even the ones who normally are not so found of vegetables.
It is inspired by the Indian cuisine while its not exactly an Indian dish.

The spices can be changed, you can leave out the ones you don’t like and add other spices if you want to, though this variation is perfected so if you add other spices it might taste odd!

What you need:

½ tablespoon black seen

½ tablespoon cumin seeds

½ tablespoon curry

½ tablespoon curcuma

¼ tablespoon paprika

¼ tablespoon ginger

¼ tablespoon pepper

½ teaspoon salt

½ teaspoon hot spice/ chili powder

1 cube vegetable broth






2 tablespoon oil ( might be more- any oil will do, except olive oil as its not good for frying!)

3 carrots

2 zucchini

1 potato

1 onion


1 cup lentils

2.5 cups water

2 tablespoon tomato paste

How to prepare it:

1. Wash the lentils.

You can whether put them in a sieve and flush them or you can put them in a plastic bowl and add water, than stir them and remove the water ( you will have to do this a few times till the water comes out clean).

Now put the lentils with 2.5 cups of water and 2 tablespoon of tomato paste in a bowl and bring to boil.

2. While the lentils simmer on the fire you can peel and clean the vegetables.
Peel the potato and the carrots. Clean the zucchini.
Cut all vegetables into small cubes.
Peel the onion and chop it.

3. Use a big frying pan or a bowl. Insert the oil and heat.
Add the spices and leave for ½ minute. Take care that it doesn’t burn!
Keep on low heat/fire.
Now add the vegetables and stir well so that the vegetables are all covered in the spices.
Leave for 2-3 minutes and stir several times during this period.

4. Now add the lentils (including the water) to the vegetables.
Add some water if its too dry.
It shouldn’t swim in water but you should be able to stir the mix easily without anything sticking to the ground!.

5. Let the mix simmer on low fire until the carrots are tender.
The time varies but it shouldn’t take more than 20 minutes! Most probably less than 20 minutes. Keep an eye on the vegetables and turn of the heat when the carrots are tender.


This dish fits well to basmati rice, spice rice or simple Indian/ Arabic bread.
Another nice addition to this dish is yogurt.
It contains a lot of vitamins ( vegetables ) and iron ( from the lentils) therefore its healthy and definitely fitting into a diet regime.

Vegetarian Lasagna

Vegetarian Italian Lasagna

U need:
1 Zucchini
1 Carrot
5 Tomatoes
2 cups mushroom ( from a can or fresh)
1 red onion
2 garlic cloves
4 tablespoons tomato paste
2 bell pepper (red and yellow)

1/2 package Lasagna noodles
1 cup mozzarella cheese (shredded)
2 tablespoon butter
1/2 teaspoon olive oil
1/2 hand full of parsley

paprika powder
salt/pepper
sweet soya sauce/ optional

Chop the onion, carrot,bell pepper into small pieces.
Melt the butter in frying pan and add the olive oil (so the butter wont burn!). Add onion, carrot and the bell pepper and turn the heat very low. Cover the frying pan and let it simmer for about 15-20min.
Set aside.



Chop the tomatoes and put them in a small bowl. Add 1 cup of water and put it on the fire (medium heat). Chop the zucchini and add it to the tomatoes. chop the garlic cloves and add them too.
Add tomato paste and mushrooms.Now add the spices ( 1 teaspoon pepper, 2 teaspoon paprika powder, salt). Optional also add 1/2 teaspoon of sweet soya sauce. Stir and let it simmer for about 10 min. If its gets too thick add more water. If it is too fluid than let it simmer a little longer.It should have the texture of pasta sauce.
Chop the parsley and add it.

When the tomato sauce has the right texture turn off the fire an add the other vegetables.

Generously oil the bottom of a 10-by-18-inch baking dish.Cover the bottom of the pan with lasagna noodles.
Spread sauce over noodles.
Repeat layers until pan is full.
Top with remaining sauce and cheese.

Bake at 180C for 20-25min.
Let it cool for about 10 min before serving.



This is a healthy form of lasagna as it has less cheese, no bechamel sauce and no meat.
Still my meat loving relatives loved it and so did my son. A great alternative to original lasagna.