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Saturday, 19 May 2018
Rye and lentil casserole and a busy week
lamb, rye and dried apricot tangine so I decided to throw in some Turkish dried apricots we were also neglecting. I checked what I might need to include oven baked lentils and cobbled together a recipe to suit me.
I spent a bit of time adjusting the flavours after it cooked in the oven. It was a bit on the sour side. I amped up the salt, then vinegar, then sugar. Finally I let it go and it was very good with some rice and coleslaw. The rye berries were not quite cooked but the slightly chewy texture actually worked for me. The casserole had a bit of bite rather than being total mush.
Usually I have her swimming bag together and in the car but I was so disorganised her swimmers were at home and I had to drop the goods at home to go in the fridge. So I had to take her home, dump the groceries, get her ready for the pool and head out again. On the way into the pool she fell over and had grass stains on her pjs that she wore. We just arrived in time for the lesson and I was relieved that she enjoyed it. I was glad to have casserole to come home to. Though perhaps photographing it had made me even more disorganised.
And so ends the week of the casserole. Until I find a moment I need to take the last tub of it out of the freezer. Because I suspect there are more busy times ahead.
More winter-warming casseroles and stews on Green Gourmet Giraffe:
Cheesy lentil bake (gf, v)
Chickpea, potato and tomato stew (gf, v)
Lentil ragu with chocolate chilli fettuccine (v)
Nicki’s Nana’s Chulent (v)
Prune and bean casserole (gf, v)
Shepherd’s Pie with Sweet Potato Mash (gf, v)
Rye and lentil casserole
1 1/2 rye berries - soaked
2 tbsp olive oil
1 onion. chopped
4-6 garlic, roughly chopped
2 carrots, sliced
1/4 cabbage, chopped into 1 inch squares
2 litre water
2 cup puy lentils
1 tin crushed tomatoes
1/2 cup dried apricots
2-4 tablespoons of honey (or other sweetener)
2 tbsp rice vinegar
4-6 tsp salt
3 tsp stock powder
2 tsp smoked paprika
1/2 tsp each cumin, fennel, allspice
Soak rye berries. (I did this for 2 hours in boiled water.)
Fry onion in a large ovenproof stockpot for a few minutes until translucent. Stir in garlic, carrots and cabbage. Fry for about 10-15 minutes. Add remaining ingredients and stir well. Check seasoning and adjust to taste. Coer and bring to the boil. Meanwhile preheat oven to 180 C. When stew is boiling, stir, remove from heat and place in oven. Cook for 1.5 hours or until cooked. Check flavours again and adjust if required. Keeps well in fridge for at least a week or can freeze.
On the Stereo:
Melt: Straightjacket Fits