Asparagus, lentil and spinach in tomato sauce

This one works pretty well... with hindsight, could have done just as well with the spinach and the lentils on their own, but the asparagus needed to be used! Both spinach and puy lentils are brilliant with a tomato sauce... I once had puy lentils in a tomato sauce with veggie sausages and mash – it was gorgeous! Anyway, on this occasion I'm serving this up with steamed rice.

Ingredients:

Bunch asparagus
1/2 cup puy lentils
2 tbsp olive oil
1 small onion
3 cloves garlic
1 tin chopped tomatoes
tbsp fresh basil, chopped
1/2 tbsp fresh rosemary, chopped
Tbsp vegan pesto sauce
2 tsp balsamic syrup
Tsp salt
150g fresh spinach

Method:

Put the lentils into some slightly salted boiling water and then start to simmer until tender (around 30 minutes). At the same time, chop the onions and the garlic and start to fry them in a large pan or wok, in the olive oil. When they've started to brown, add the tomatoes and bring to a boil then simmer. Now add the basil, rosemary, pesto, balsamic and salt, and let this simmer for a few minutes; it should go lovely and dark thanks to the balsamic. Let this simmer for a good five minutes or so, and then add the spinach, chopped. Bring back to a simmer and let it thicken up a bit on the hob.

While all this is going on, and while the lentils are still chugging away, get your asparagus ready. I've chopped it into 2-3 centimetre chunks. then get ready to steam it for a minute or so before adding to the sauce. Also about now, get the rice on. I've used LOVELY broken jasmine rice from the ever brilliant W H Lung cash and carry in Manchester. It's great. I tend to wash it before cooking, then boil in just enough water so that it starts to dry out after 8 minutes or so and then I get a tint lid on it, turn off the heat and let it steam through for another 5 or 6 minutes.

Anyway back to the sauce. When the lentils are almost al dente, steam the asparagus for a couple of minutes until tender. Then add to the sauce and stir through well. Serve up, with the rice,

Lebanese Lentils

Photo by me.

When I was at college I lived for a couple of years with a brilliant bloke called Tarek who was mad as a box of frogs. Inbetween the rather intense performance poetry sessions I'd occasionally come home to, he introduced me to an early version of this dish, which I've tweaked and played with over the years. It's a bit of winner in our house.

Ingredients:

One cup of puy lentils
One cup of basmati rice
3 or 4 tablespoons of olive oil
A medium sized onion, finely chopped
4 cloves garlic, crushed and chopped
100g chopped chestnut mushrooms
Zest of a lemon
Two tablespoons of finely chopped coriander (fresh if poss)
One tablespoon of sugar
Two teaspoons salt
Pepper to taste

Method:

Cook the puy lentils (25 min or so) and the basmati rice (10 min or so) separately, rinse in cold water, and set to one side. I used to try and cook them together in a classic student 'one pot' approach, but it discolours the rice, so definitely keep them apart until you're ready.

Next take the onion and start frying it, preferably in a wok, in the olive oil. Give it a minute or so, until it's softened and is translucent, then add the garlic. After a couple of minutes, as the mixture starts to brown, add the sugar, to let the onions caramelise a little. When the onions and garlic are golden brown, add the mushrooms, lemon zest, salt and coriander. Continue cooking until the mushrooms brown lightly and start to release their juice.

Next tip in the rice and lentils, and mix through thoroughly. Add the lemon juice, stir through, and then season with some pepper. And if you've got any fresh coriander left hanging around, use it as a garnish.

Last night I served it with a green salad and the rescued baked spuds I've included below. Also works brilliantly with pitta bread.