by Jenny Morris
I’m mental ... for a lentil !!!
@jennymorrischef
Let’s Cook!!
Smokey Lentil Cottage Pie Serves 6
INGREDIENTS • 2 large butternuts to roast • 2 large aubergines • 2 tbsp olive oil • 2 red onions, chopped • ½ cup Milk Stout • 1 tsp ground coriander • 2 tbsp tomato purée • 2 celery stalks, sliced • 1 bay leaf • 3 garlic cloves, finely chopped • 2 carrots, cubed • 200g brown lentils • 350g mushrooms (of your
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choice), cubed • 350ml mushroom stock (you can also use vegetable or beef) • ½ tsp ground cinnamon and some for sprinkling • 2 tbsp sesame seed oil (you can also use olive oil) • 1 tsp sea salt • 1 tsp ground black pepper. • ¼ cup honey and 100ml for butternut • butternut seeds, saved from the roasted butternut
AWSUM NEWS JUNE 2017
Love them or hate them, these legumes are here to stay. They have been part of the human diet since aceramic Neolithic times, being one of the first crops domesticated in the Near East and archaeological evidence shows they were eaten 9 500 to 13 000 years ago. Lentil colours range from yellow to red-orange to green, brown and black. They also vary in size, and are sold in many forms, with or without the skins, whole or split. Now you get red and brown Beluga, said to resemble Beluga caviar. Then there is the brown/Spanish pardina and the French green Puy lentils, which I adore. These are just a few that are available. These babies have great nutritional properties like carbohydrates, sugar, dietary fibre, fat, protein, vitamins B1, B2, B3, B6, folate, vitamin C, iron, calcium, magnesium, potassium, zinc, and lots more – if that is not a good reason to eat them, then I don’t know. I am crazy about the earthy, nutty flavour of this tiny legume. Eating lentils can help to reduce blood cholesterol since they contains high levels of soluble fibre and they are low in fat, so this makes for one happy heart. There are so many ways that one can use them to cook with – they make wonderful salads and savoury dishes, they can be added to meat dishes, or just used as a vegetarian meal. I tried this Smokey Lentil Cottage Pie from J’Something and I liked it!!! METHOD • Pre-heat oven to 180 °C. • Roast the butternut until the skin is charred and the insides are soft. Allow to cool. • Char the aubergine on an open gas flame (or under the grill) to give it a distinct smoky flavour, turning regularly. • Remove aubergine from heat when done and allow to cool. Once the aubergine is cool, cut into cubes and sprinkle with salt. • Leave for 20 minutes allowing the salt to draw out the bitter liquid. In a colander, rinse off the salt and set aside. • In a large oiled pan add the bay leaf, coriander, garlic, onion, celery and carrots and fry for 5 minutes. • Add the cubed aubergine and mushrooms and slowly add the Milk Stout as you stir. • Add the tomato purée, stock, honey and lentils and season to taste.
• Simmer until lentils are cooked, but still have a bite. If you allow it to get too soft, it goes soupy. It takes about 30 minutes. • Meanwhile, remove the butternut seeds from the cooled butternut and sprinkle with cinnamon and honey and set aside. • Mash up the butternut and add sesame seed oil or olive oil. Add cinnamon and season to taste. • Spoon the lentils into a baking dish, leaving the excess liquid behind in the pot, if necessary. • Top the lentils with the mashed butternut and sprinkle with butternut seeds. • Place in the middle of the oven and bake for 30 minutes. • Finish off by grilling the top until lightly crispy and golden. © Jenny Morris All rights reserved 2017