Swiss Chard, Tomato and Red Lentils with Pasta

Time Preparing: 20 mins
Time Cooking: 30 mins
Serves: 3
Difficulty: 1/5
Season: Spring / Winter

Ingredients
– 200g Swiss Chard
– 1/2 Onion
– 100g Red Lentils
– 1 Tin of Chopped Tomatoes / 3 Large Tomatoes
– 1 Veg Stock
– 120g Pasta
– Parmesan (or vegan alternative)
– Handful of Basil
– 2tbsp Olive Oil

Method:
1. Chop the swiss chard, separating the stems from the leaves
2. Peel and chop the onion
3. Heat the oil in a large pan on medium heat, then add the onion and swiss chard stems. Cook for 5 mins
4. Add swiss chard leaves and cook for a further 5 mins
5. Wash the lentils and add to the pan, along with tomatoes
6. Add boiling water – just enough to cover the ingredients – along with a veg stock
7. Simmer for 20 mins
8. In the meantime, cook the pasta as instructed
9. Serve with parmesan and basil

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Tumeric Basmati Rice and Lentils with Vegetables

This dish based on basmati rice has the value added to use Tumeric which adds colour to the dish and is really good for the health. Indeed, Tumeric is well known as an antioxidant and anti inflammatory, so there is no excuse to not using it.

For making sure that the dish contains all the vitamins and nutriments, lentils need to be added and then adding sesame seeds and chia seeds complete the goodness of the dish. Lentils can be easily remove from the recipe if you don’t like it

Time Preparing: 25 mins
Time Cooking: 20 mins
Serves: 2
Difficulty: 2/5
Season: Winter

Ingredients
– 100g Basmati Rice
– 50g Green Lentils
– 3 Carrots
– 2 Parsnips (or swede)
– 100g Mushrooms
– 60g Red Russian Kale
– 1 Red Onion
– 2tsp Turmeic Powder
– Handful of toasted Sesame Seeds
– Hadful of Chia Seeds
– Aromatic Herbs
– Salt and Pepper for seasoning

Method
1. Soak the lentils for an hour (optional but helps to reduce cooking time)
2. Wash kale, peel and cut parsnips and carrots into small chunks then steam carrots and parsnips for 10 mins
3. Peel and chop the onion
4. Cook the rice as instructed on package and add turmeric to the cooking water
5. Add carrots and lentils into a pan of boiling water for 15mins with veg stock
6. On a medium heat cook red onion with 1tbsp olive oil
7. After a few minutes, add kale to onion and continue to fry for another few minutes
8. Add remaining veg to the pan along with seasoning
9. Serve by layering turmeric rice, lentils and carrots, then veg
10. Sprinkle with roasted sesame seeds, chia seeds and aromatic herbs

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine