I love beans. Beans occupy the opposite end of my particular food spectrum to aubergines which, as we know, are Satan's vegetables. Beans are good; borlotti beans are best. But too much of anything can dull its splendour (except for Lusos, obviously), so it's important to branch out.
And so I've been experimenting with lentil recipes. I love lentils. Lentils occupy a spot right next to beans on my personal food spectrum. Lentils are good; beluga lentils are best and make for some extremely good vegan recipes. The basic recipe below can be wrapped in blanched cabbage leaves and baked (nom), wrapped in tortillas or tacos, or topped with boulangere potatoes and slapped in the oven.
The basic recipe:
Fry an elegant sufficiency of garlic in olive oil, add finely chopped onion and celery; season with salt, black pepper and oregano and cook slowly until softened. Add chopped peppers and mushrooms, stir for a few minutes then add a small amount of water and a vegan stock cube (Kallo for preference) and bring to the boil, letting the stock reduce to almost nothing. Add chopped fresh tomatoes, a pack of ready cooked Beluga lentils (or cook separately if you have more time than I do) and let it simmer. I like to add a bit of Vecon and a splash of tomato puree for depth of flavour.
To make it quicker I have taken to peeling and chopping the tomatoes then getting them cooking while making the sauce.
For the boulangere potatoes, put five or six good sized whole unpeeled potatoes in plenty of water, bring to the boil and cook slowly until quite tender (but not thoroughly cooked). Either leave to cool or embrace the Great Hot Potato Peeling Dance, as I do. Slice about 1/4 inch or 2cm thick. Meanwhile fry up a couple of sliced onions in olive oil until soft.
Put the lentil mix in the bottom of an oven proof dish and layer the potatoes and onions on top, brushing the top layer with a little olive oil. Lush!
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