Vegetarian and Vegan friendly
Prep & cook time: 35 mins
This so much more than just a lentil curry. It hails from the Punjab and was originally a royal dish. Nowadays it is popular all over India and it is easy to see why; for me it is classic comfort food. Don’t skimp on the cream as it absolutely defines the dish, making it rich and luxurious.
I rather like combining any leftovers into an oven proof pan with some sliced spring onion, coriander and a few sliced tomatoes, dropping a couple of eggs over the top and then quickly grilling until the eggs are only just cooked but still nice and runny. That – and a bit of flatbread to mop everything up with – makes for a perfect supper!
400g Alison’s Pantry brown lentils
2 onions, finely sliced
3 tsp cumin seeds
3 cloves of garlic, finely chopped
Two thumb’s worth of ginger, peeled and finely chopped
4 tomatoes, chopped
3 tbsp Alison’s Pantry ground almonds
½ cup cream or coconut cream
1-2 tsp chilli powder, to taste
3 tbsp Alison’s Pantry roast salted cashews, roughly chopped
In a large pan over a moderate heat, add several tablespoons of vegetable oil, followed by the onion. Fry gently for 5-8 minutes, until golden brown, then add the cumin seeds, garlic and ginger and continue to fry for several minutes until everything is starting to caramelise.
Add the tomatoes, cook for several more minutes, then add the lentils and 3 cups of water and bring up to a simmer. Leave to bubble away for about 10-15 minutes until the lentils are cooked and are starting to break down, then add the butter and the ground almonds. Continue to cook for several minutes until the mixture has thickened nicely. Adjust the seasoning, add as much chilli powder as you fancy, then stir in the cream.
Scatter the coriander and the cashews over the top, serve with rice and grain medley and perhaps a bit of yoghurt on the side.
Vegetarian & Vegan friendly
Prep & cook time: 60 minutes
Makes 6 patties
⅓ cup brown rice
¾ cup Alison’s Pantry brown lentils
1 brown onion, finely chopped
250g Portobello mushrooms, finely chopped
¾ cup grated beetroot
½ cup Alison’s Pantry wholegrain oats
¼ cup flour
1 tbsp Alison’s Pantry chia seeds
1 ½ tsp paprika
1 ½ tsp vegetable stock powder
¾ tsp ground black pepper
1 tsp salt
1 garlic clove, crushed
1 tbsp tomato paste
6 burger buns
Mayonnaise (store-bought or make your own vegan friendly mayo, see below)
Crunchy cos or iceberg lettuce leaves
Thinly sliced red onion
Sliced gherkins or pickle
Mustard & ketchup
Cheese or Vegan cheese (optional)
In a large pot add the rice and 4 cups of lightly salted water (big enough to let the lentils double or triple in). Bring to a boil, reduce the heat and simmer for about 10 minutes. Add the lentils, cover and simmer for a further 25-30 minutes or so, or until the lentils are tender. Drain and set aside.
Meanwhile, heat 2 tbsp oil in a pan over medium heat. Add the onion and cook, stirring every now and then, for 7-10 minutes until softened. Add the mushrooms, beetroot and a big pinch of salt and cook for another 10 minutes or, stirring frequently, or until the mixture is mushy and reduced. Set aside.
Whizz the oats, flour, chia seed, paprika, stock powder, pepper and salt in a processor until fine. Add to a large mixing bowl along with drained lentils and rice, the onion mixture, garlic and tomato paste. Mix vigorously to combine so you mush the lentils and rice up a bit and get it the mixture nice and sticky. It might look too wet right now but that’s OK. Cover and refrigerate for half an hour (or until needed).
Preheat the oven to 180c on fan bake.
Shape the mixture into 6 patties (using clean damp hands so the mixture doesn’t stick). Arrange on a baking tray and bake in the oven for 30 minutes. Remove from the oven and allow to sit for 15 minutes – or cover and leave as long as you need.
When ready to serve, fry the patties in a little oil over medium-high heat for about minute each side, until browned and crispy – they won’t need long.
Serve on lightly grilled buns halves (you can spread them with dairy-free spread or butter first if you like) topped generously with your choice of condiments and fillings (see mayo recipe).
Lovely served with oven baked chips and tomato sauce.
Brazil Nut Burgers
Prep time: 15 mins
Cook time: 35 mins
Serve these tasty Brazil nut patties as a meal in themselves, with salad and relish on the side. Or layer with salad into burger buns to create homemade burgers that all the family will love.
1 cup Alison’s Pantry Brown Lentils
1 1/2 cups Alison’s Pantry Brazil Nuts
2 garlic cloves, chopped
1 medium carrot, peeled and finely grated
2 spring onions, finely sliced
1/4 cup chopped fresh parsley
Finely grated zest of 1 lemon
2 tsp ground coriander
Salt and freshly ground black pepper
Olive oil, for frying
Toasted burger buns and or salad, as preferred
Chutney or relish, to serve (I used a Beetroot Relish)
- Cook lentils in boiling water for 30 minutes or until soft. Drain well and set aside to cool. At the same time, place Brazil nuts in an oven pan and toast in a 180°C oven for 10 minutes, or until golden brown. Remove to cool.
- Place Brazil nuts and garlic in the bowl of a food processor and process to chop. Add lentils and process to combine into a paste that is not too smooth – it needs to hold together but still have some texture. Remove to a bowl
- Stir in carrot, spring onion, parsley, zest and coriander. Season with salt and pepper and mix well. Divide mixture into 6 equal portions and shape into patties.
- Heat some oil in a frying pan set over medium heat and cook patties for 3-4 minutes on each side or until well browned and heated through. Serve with chutney or relish and salad. Or stack into burger buns with salad and relish.
Tip: Any leftover Brazil nut patties can be wrapped tightly in plastic wrap and frozen for up to 3 months. Defrost before cooking and serving, as usual.
Download the full recipe and colouring series week one here: alisons-pantry-week-four-recipe-brazil-nut
This recipe was created by Julie Le Clerc for Alison’s Pantry.
Turmeric Lentils & Sausages
- 3 tablespoons oil for sautéing
- 1 onion, finely diced
- 4 large garlic cloves, finely chopped
- 3 tablespoons finely grated ginger
- 1 red chilli, de-seeded and finely chopped 1 tablespoon ground turmeric
- 1 tablespoon ground cumin
- 1 teaspoon garam masala
- 1 teaspoon fennel seeds
- 2 cups Alison’s Pantry brown lentils
- 1 litre vegetable or chicken stock
- 2 cups water
- 1 x 400g can chopped tomatoes
- 1 x 400g can coconut cream
- Salt and cracked black pepper
- 12 good quality pork and fennel sausages
- Heat the oil in a large soup pot over a medium heat. Add the onion, garlic, ginger, chilli. Sauté for five minutes until the onion is translucent. Add the ground turmeric, cumin, garam masala and fennel seeds. Cook for 1-2 minutes until fragrant.
- Add the lentils, stock, water and tinned tomatoes. Bring to a boil and then reduce to a rolling simmer, with the lid ajar. Cook for 45 minutes before adding coconut cream. Simmer for a further 20 minutes. Season to taste.
- Cook sausages according to the packet instruction.
Place a large ladle of lentils into bowls. Top with 2 sausages per person and garnish with fresh herbs as desired. Serve immediately.
Lentils will last up to four days in an airtight container in the fridge. Can be frozen for up to three months.
Recipe and photography by Kelly Gibney for Alison’s Pantry