Here’s another recipe that you may be able to make from your pantry staples.
I’ve always got lentils on hand. Although I’ve noticed a lot of Aussies no longer know what to do with them. It’s great to have things like this in your pantry.
For this recipe, I’m using Puy Lentils (pronounced as poy) or French Style Lentils. You can get them at the local supermarket. They don’t have to be served as a soup, they can be served as a healthy side dish.
I often see Thermomix recipes for lentils but they’re usually dahl. This recipe one is French, so if you’re not into Indian it may suit you better!
We could all benefit by pulling out some of the recipes that our Nans used to make, and minimize our dependency on the packet meal and frozen food isles, as our major source of food for dinner. These recipes don’t have to be hard or time-consuming like the packet food manufactures would lead us to believe.
In fact those packets of flavour, that you only need to add veg and meat to, probably take the same amount of time and effort to make as you would something from scratch. Check out my spice blend eBook. It’s full of flavour enhancing blends you can make yourself from scratch with no added rubbish.
People often tell me that they don’t have the skills to be able to throw a meal together without a recipe. Just think about the dishes you’ve made before, things you and or your family enjoyed, and what countries these flavours come from. It could be Asian, Indian, Italian, Mexican, French. Knowing which they (or you) like, will allow you to seek more from this category
I explain this to my students and I notice that many just hadn’t thought about it. What comes naturally for one person may not be the same for another.
Lets do some cooking (with lentils)
Anyway, this pantry staple recipe is another that you can have a play with. If you don’t have celery you can choose to leave it out or replace it for something you do have. Zucchini or broccoli stems work well.
This image below, shows what I had in my pantry and fridge at the time of writing this post.
Servings: 4 side
Pot or Thermomix
- 1 cup lentils du Puy (French Style lentils in Australia)
- 1 clove
- 1 small onion peeled and cut brunoise
- 1 medium carrot trimmed, peeled, and cut small cubes
- 1 celery stalk trimmed, peeled, and cut into small cubes
- 1 bay leaf (fresh or dried)
- 340 g chicken stock vegetable stock, or water
- 1 Tbsp Cognac optional 20 ml
- 1 shallot finely chopped,
- Freshly ground pepper
- 2 rashers of bacon optional
Put the lentils into a sieve and wash in cold water. If needed, pick through discarding any bits of stone that might have escaped the packers.
Put the lentils into a pot and add 1 litre of water.
Simmer for approximately 10 minutes stirring occasionally
Remove from the pot and rinse. Set aside.
Add all the other ingredients to the saucepan except for the water, stock and lentils and cook till the onion is translucent and bacon is cooked.
Add 340g water/stock and add the lentils back into the pot (and cognac) and simmer for a further 15 mins.
—– Thermomix Method —–
Put the lentils into your TM basket and wash in cold water. If needed, pick through discarding any bits of stone that might have escaped the packers.
Put the lentils into the TM bowl and add enough water to reach the 1-litre mark.
Set the temp to to cook on reverse + slow speed / 7 mins / 100°c
Remove from the bowl into the basket again, rinse and set aside.
Add all the other ingredients to the TM bowl (including the bacon if using) except for the stock and lentils. Cook on reverse + slow stir / 100°c / 5 mins.
Return the lentils to the TM bowl, add 340g stock and alcohol if using. Pop the MC in place and cook for 15 mins/ reverse + slow stir / 100°c. Serve warm
Want to know more?
For more information about what needs to be soaked or not soaked see my post – Dried beans to soak or not to soak.