Ingredients:
I’m a lover of legumes for all the nutrients they provide to us and the soil. Exploring plant-diversity is fun, fascinating and leads to new taste experiences. Look closely and you’ll discover the obscure beauty of different individual pulses, each more alien than the next – from vivid pink borlotti beans to variegated kidney beans and green speckled lentils.
Cooking your own beans, pulses or grains from scratch is one of the easiest, rewarding, cost-effective, and nutritious things that you can do for yourself and for your diet. I soak and batch-cook several varieties on a lazy Sunday, creating a fridge full of ready-to-go ingredients that can be converted into meals in minutes. Setting them up to soak in the morning takes less than a minute and so does putting them on to cook in the evening. If you do cook your own pulses, I’d recommend buying a pressure cooker so you can halve cooking times.
Carrot top pesto boosts the flavour of this recipe whilst saving waste. Keep carrot tops fresh by removing them from the bunch of carrots and storing them upright in a jar of water like a bunch of flowers, or, in the fridge sealed in a container or wrapped in a plastic bag with a piece of paper or a cloth to absorb excess moisture.
This dish makes a satiating yet simple meal served with bread, while also working perfectly as part of a grander offering.
Method:
I’m a lover of legumes for all the nutrients they provide to us and the soil. Exploring plant-diversity is fun, fascinating and leads to new taste experiences. Look closely and you’ll discover the obscure beauty of different individual pulses, each more alien than the next – from vivid pink borlotti beans to variegated kidney beans and green speckled lentils.
Cooking your own beans, pulses or grains from scratch is one of the easiest, rewarding, cost-effective, and nutritious things that you can do for yourself and for your diet. I soak and batch-cook several varieties on a lazy Sunday, creating a fridge full of ready-to-go ingredients that can be converted into meals in minutes. Setting them up to soak in the morning takes less than a minute and so does putting them on to cook in the evening. If you do cook your own pulses, I’d recommend buying a pressure cooker so you can halve cooking times.
Carrot top pesto boosts the flavour of this recipe whilst saving waste. Keep carrot tops fresh by removing them from the bunch of carrots and storing them upright in a jar of water like a bunch of flowers, or, in the fridge sealed in a container or wrapped in a plastic bag with a piece of paper or a cloth to absorb excess moisture.
This dish makes a satiating yet simple meal served with bread, while also working perfectly as part of a grander offering.
GREEN LENTIL PESTO 100 gr split green lentils1 bunch basil50 gr olive oilground pepper100 gr pine nuts (or other dried fruit,)grated cheese or brewer's yeast (veg.) Cook the lentils according to the time indicated on the package, then drain them well but do not cool...
Lentil salad, cumin and yogurt dressing 1 handful of spinach2 tablespoons coral lentils1 carrot½ teaspoon cumin1 dessert spoon olive oil2 tablespoons of natural yogurt1 tablespoon sunflower seedsJuice of half a lemonSaltBlack pepper Preheat the oven to 180C.Slice the...
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