Tomato Stuffed Aubergine

Time Preparing: 20 mins
Time Cooking: 45 mins
Serves: 2
Difficulty: 2/5
Season: Spring

Ingredients:
– 1 Large Aubergine
– 5 Plum Tomatoes
– 100g Wholegrain Rice and Lentils (pre-cooked)
– 1 Onion
– Salt and Pepper
– 3tbsp Olive Oil
– Handful of Breadcrumbs
– 50g Cheddar Cheese or Parmesan
– Harissa (optional)

Method:
1. Pre-heat oven to 200°C
2. Slice Aubergine in half, length ways
3. Use a knife to carve small square shapes, without removing any aubergine
4. Add a fine layer of olive oil to a baking tray, then add 2tbsp olive oil over the aubergine (and harissa if using)
5. Cook in the oven for 30mins
6. In the meantime, peal and chop the onion then add to a pan with the remaining olive oil for 5mins
7. Add plum tomatoes to the pan, along with cooked rice and lentils – leave for 5mins
8. Remove aubergine and try to remove insides, whilst keeping the skin and outer layer in tact
9. Add the aubergine insides to the onion/tomato mix and stir for 3mins
10. Add the mix back into the aubergine, topping with breadcrumbs and cheese
11. Cook for a further 15 mins

 

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Steamed carrots with Wholegrain Rice and Lentils

Time Preparing: 15 mins
Time Cooking: 30 mins
Serves: 2
Difficulty: 2/5
Season: Summer / Winter

Ingredients:
– 300g Carrots
– 100g Wholegrain Rice
– 30g Green Lentils
– 1litre Vegetable Stock
– 1tbsp Soya Sauce
– 3tbsp Soya Cream
– 1tbsp Olive Oil
– Freshly Chopped Herbs (Parsley or Coriander)

Method:
1. Start by rinsing both rice and lentils
2. Heat the olive oil in a large pan, then add the rice
3. Cook on a medium heat, whilst stirring for 5mins
4. Add the lentils and boiling vegetable stock, then leave for 30mins
5. In the meantime, peel carrots and cut into small square chunks
6. Steam carrots for 20mins
7. In a small bowl, mix together the soya cream and soya sauce before adding to the steamed carrots
8. Layer coated carrots with wholegrain rice and lentils before topping with herbs

 

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Purslane Salad with Smoked Salmon

Time Preparing: 15 mins
Time Cooking: 20 mins
Serves: 2
Difficulty: 2/5
Season: Spring

Ingredients
– 120g Black Lentils
– A couple of handfuls of Purslane
– 4 slices of Smoked Salmon
– 1 Large Avocado
– 4 Small Tomatoes
– Chia Seeds
– 1/2 tbsp Apple Cider Vinegar
– 1 tbsp Olive Oil
– Salt and Pepper for Seasoning

Method
1. Carefully wash black lentil and remove any dust, before cooking as instructed then drain and let cool
2. Peel the avocado, remove the stone and slice
3. Cut the tomatoes into small chunks
4. Finely cut the smoked salmon
5. To make the dressing, combine oil, vinegar and seasoning
6. Layer all ingredients in a bowl or plate then top with chia seeds before drizzling over dressing

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

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

Carrots, Celeriac and Red Lentil Mash

Time Preparing: 15 mins
Time Cooking: 20 mins
Serves: 2
Difficulty: 1/5
Season: Winter / Spring

Ingerdients
– 80g Red Lentils
– 300g Carrots
– 70g Celeriac
-100ml Cream (or vegan alternative)
– Handful of parsley
– Salt and Pepper for Seasoning

Method
1. Peel carrots and celeriac before cutting into small chunks
2. Steam veg with lentils for 20 mins
3. Add parsley, salt and pepper, cream and veg before mashing until smooth

 

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