You don’t need to buy expensive meat to have a quality meal! Buy lentils instead, and treat yourself to this roast brinjal, feta and lentil salad.

SERVES 4 // COOK TIME 40 min

INGREDIENTS
2 brinjals, cut into wedges
⅓ cup + 2 tbsp of vegetable oil
2 tbsp vegetable oil
2 tbsp honey
1 tsp paprika
2 cups cooked brown lentils (⅔ cups dried)
Juice of 1 lemon
100 g feta
Handful mint, chopped

METHOD
1. Preheat oven to 200°C.
2. Toss the brinjals with ⅓ cup oil, honey and paprika. Season with salt and black pepper.
3. Place on a baking tray and roast for 30 minutes, until caramelised, turning halfway through.
4. Toss the lentils with the lemon juice and 2 tbsp oil. Season.
5. To serve, top the lentils with the brinjals, crumble the feta over and sprinkle with mint.

Budget tip: As long as you keep them dry, you can store lentils just about indefinitely. They may take a little longer to cook, but they’ll still be just as nutritious.

Recipes& styling: Chiara Turilli
Photography: Andreas Eiselen

Low-carb but still packing all the flavour, this Mexican pulled chicken on brinjal steaks recipe is one for the healthy books!

The post Roast brinjal, feta and lentil salad appeared first on MyKitchen.

Delicious, budget-friendly and meat-free, this lentil falafel in cabbage cups checks all the boxes for the perfect healthy snack.

SERVES 4 // COOKING TIME 1 hour

INGREDIENTS
For the lentil falafel
1 onion, finely chopped
1 garlic clove, grated
1 tbsp fresh ginger, grated
3 tbsp olive oil
2 tsp tomato paste
1 tsp cumin
1 tsp cardamom
2 potatoes, peeled and boiled
3 cups cooked brown lentils (±1 cup dry lentils)
Handful coriander, chopped
Handful mint, chopped
Handful basil, chopped
1 cup chickpea flour, plus extra
2 eggs
For the salsa
1 cup diced tomatoes
¼ large cucumber, diced
Handful coriander, chopped
4 tbsp olive oil
2 tbsp red-wine vinegar
To serve
1 cup plain yoghurt
8 cabbage leaves

METHOD
For the lentil falafel
1. Fry the onion, garlic and ginger in 1 tbsp oil until golden. Mix in the tomato paste and spices, then season.
2. Mash the potatoes. Mix in the lentils, chopped herbs and onion mixture. Let it cool, then mix in chickpea flour and eggs.
3. Roll into balls, then roll the balls in chickpea flour to coat.
4. Preheat oven to 200°C.
5. Arrange lentil balls on a greased tray and brush with 2 tbsp oil. Bake for 30 minutes, turning over halfway.
For the salsa
1. Mix all the ingredients together. Leave to stand for 20 minutes.
2. To serve, dollop yoghurt into a cabbage leaf, place falafel on top and spoon over salsa.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za

Looking for even more meat-free goodness? Check out these chickpea fritter and kimchi cabbage wraps next.

The post Lentil falafel in cabbage cups with fresh salsa appeared first on MyKitchen.

Healthy veggies and a touch of Middle Eastern spice make this lentil and pumpkin salad with zaatar dressing, a side you’ll enjoy no matter the occasion.

SERVES 4 // COOKING TIME 1 hour 30 min

INGREDIENTS
For the salad
250 g pumpkin, sliced
2 tbsp olive oil
Salt and pepper
1 cup brown lentils
1 cup rocket
For the dressing
¼ cup red-wine vinegar
¼ cup olive oil
3 tbsp zaatar
Salt and pepper

METHOD
1. Preheat oven to 200°C.
2. Drizzle the pumpkin with 1 tbsp oil, salt and pepper. Roast for 1 hour, until soft.
3. Cook lentils as per packet instructions and set aside.
4. Whisk all of the dressing ingredients until emulsified.
5. Arrange the pumpkin on a plate, scatter the lentils and rocket on top and pour over the dressing.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

The post Healthy lentil and pumpkin salad with zaatar dressing appeared first on MyKitchen.

Are you loving our eat fresh January cover as much as we are? Today we’re treating you to the hero recipe itself. Who will be making this lemony lentil flatbread this weekend?

MAKES 6 // COOK TIME 50 min

INGREDIENTS
For the flatbreads
1 tsp sugar
½ cup warm water
1 tsp instant dry yeast
2¼ cups flour
½ cup plain yoghurt
1 tbsp vegetable oil
For the lentil fritters
2 cups red lentils, cooked
½ cup flour
1 tsp baking powder
1 tsp onion powder
1 tsp ground cumin
1 tsp ground coriander
2 tbsp ginger
2 eggs
2 tbsp milk
Vegetable oil, to deep-fry
To assemble
½ cup plain yoghurt
1 beetroot, cooked and thinly sliced
¼ red cabbage, shredded
4 baby marrows, ribboned
2 lemons, 1 zested, 1 cut into wedges

METHOD
For the flatbreads
1. Mix the sugar, water and yeast and proof for 10 min.
2. Add flour to a large bowl. Make a well in the centre. Add yeast mixture, yoghurt and oil.
3. Incorporate the flour into the wet ingredients to form a dough.
4. Knead until smooth. Transfer to an oiled bowl, cover and proof for 20 minutes.
5. Portion into 6 balls. Roll each into a flatbread.
6. Heat some oil in a pan over medium and fry each flatbread, flipping often until golden.
For the lentil fritters
1. Mix together all the ingredients, except oil. Season.
2. Heat the oil in a pot. Drop in tablespoonfuls of batter and deep-fry until golden. Set aside.
To assemble
1. Top flatbreads with yoghurt, fritters and the other toppings. Season with salt, pepper and fresh lemon.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto/HMimages.co.za

The post COOK THE COVER: Lemony lentil flatbread appeared first on MyKitchen.

Brinjals are an easy and versatile veggie that you can really make the most out of with your meals! Try our roast brinjal with lentil salad and tahini for a delicious veggie dish.

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
8 baby brinjals, halved lengthwise
¼ cup olive oil
3 tbsp tahini
2 cups brown lentils, cooked
20 g parsley, chopped
1 red pepper, seeded and diced
1 onion, peeled and diced
1 lemon, juiced
2 tbsp white wine vinegar
1 tbsp brown sugar
Salt and pepper

METHOD
1. Preheat oven to 180°C.
2. Drizzle brinjals with 2 tbsp oil and place cut-side down on a baking tray. Roast for about 25 minutes, until tender.
3. Add a little water to the tahini to thin it to pouring consistency.
4. Mix remaining ingredients to make the salad.
5. To serve, pile the salad on top of brinjals and drizzle with tahini.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

The post Roast brinjal with lentil salad and tahini appeared first on MyKitchen.

We’ve got your #MeatFree meal sorted with a flavour-loaded and comforting lentil and veggie bake. We bulked it up with high-in-fibre and -protein IMBO lentils.

The post Creamy lentil and veggie bake with IMBO brown lentils appeared first on MyKitchen.