Tuesday, 17 April 2012


(This recipe is free from added gluten,sugar, yeast, dairy product, meat)
Serves 4

-1 medium onion                                                   -1tps grated fresh ginger
-1 garlic clove                                                      -1tsp garam masala
-2tsp olive oil                                                       -1/2tsp paprika
-1 cup of split red lentils                                       -1/2tsp turmeric
-600ml water                                                       -600g leek,white steams only
-1 bayleaf                                                            -2tbsp chopped nuts to sprinkle
-salt and black pepper                                         -1/2tsp thyme

Finely dice the onion and crush the garlic. Place in a saucepan with the olive oil and sweat them until the onion begins to soften.
Add the lentils, water, herbs and seasoning. Bring to boil and simmer until the lentils are soft and the water has been absorbed. Remove the bayleaf, process the mixture or mash until smooth.
Cut the leek steams into 2.5 cm lengths ans steam until the leeks are almost cooked.

Place the leeks into an oven proof dish, pour the lentil mixture on top. sprinkle the surface with chopped nuts.
Bake in preheated 200 degrees oven for approx. 25 minutes or until the topping is brown.
Serve it with rice, salad and hummus.

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