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Lentil Dahl

Ever found that you have a packets of lentils in your pantry and don’t know what to do with it?
Lentils are inexpensive, high in protein and very versatile. Apart from just using it in soups, it also makes a brilliant stew.

Brown Lentil Stew Recipe (serves 4)

You’ll need:

The spice mix

  • 1 cup of chopped onion
  • 1 tablespoon of olive oil
  • 2 cloves of garlic
  • 2 cm of ginger, chopped
  • 1 cup of brown lentils, rinsed
  • 1 litre of chicken stock
  • 1 teaspoon coriander
  • 1 teaspoon of turmeric
  • 1 teaspoon of cumin
  • ¼ teaspoon cinnamon
  • ¼ teaspoon chilli powder
  • 2 tablespoons of tomato paste
  • 1 teaspoon salt
Lentils

Rinsed lentils

Method:

Heat up the oil and fry the onion, garlic and ginger until translucent.

Add the rinsed lentils, spices and the chicken stock and bring to the boil.

Once it started boiling, turn down the heat and allow to simmer for 20 minutes.

Stirring often; also try to skim off any scum that forms on the surface.

Stir in the tomato paste and allow the cook until the desired texture is acquired. I prefer mine, thick and tender with the lentils still maintaining their shape.

Serve with flat breads.

Enjoy!

Wine Match:

I’ve found that the stew went very well with a lightly oaked Chardonnay.

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There are recipes out there that everybody knows and is easy to make… or so they let you think. Going through my kitchen I saw that I have a relatively large quantity of potatoes and I needed to do something with it.

Suggestion? Potato Bake.  This dish is tremendously versatile and any add-in can be used to make our dish unique.

Ingredients:

  • 4 large potatoes (or 6 medium-sized ones)
  • 2 cups of grated cheddar cheese
  • 4 slices of ham (you can substitute this with fried diced bacon)
  • 250 ml fresh cream
  • Salt and Pepper (I also used Ina Paarman’s Rosemary and Olive spice)
  • Butter
  • 1 large onion, sliced in thin slices

Method:

Layers and Layers


Par-boil the potatoes in water for 10 min.
Take a medium-sized oven dish (± 30 x 20 cm in size)
Butter the inside and the side of the oven dish.
Cut the potatoes in thin slices and spread a layer on the bottom of the oven dish.
Layer with some slices of onion and ham.
Add a touch of salt and pepper (or other spices of your preference)
Layer with some grated cheese.
Repeat until you have used all your potatoes, onions, ham and cheese.
Pour the cream over the potato and cheese mixture.
Cover the oven dish with the oven dish lid or foil.
Place the dish in an oven that was heated to 180°C and bake for 45 min.
Take out the dish and garnish with cheese (I used feta and a bit of Danish blue cheese).
Bake for a further 10 min

Wine Match:
Even though potato bake is mostly served as a side dish a Chardonnay is a great wine that goes with the creaminess of this dish.

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