Ease into the cooler months with some hearty dishes that celebrate flavoursome, colourful veggies in all their glory! 

No-fuss baked pasta 

Serves 4 

Quick, easy and budget-friendly, this recipe will soon become a household staple. 2 red peppers, cut into chunks 

Ingredients

6-8 salad tomatoes, quartered
Handful cherry tomatoes (optional) 
5 cloves garlic, sliced 
3-4 sprigs thyme Olive oil, for roasting 
Salt and milled pepper
3 Tbsp butter
3 Tbsp flour
4 cups milk 
2 Tbsp Dijon mustard
500g pasta of choice (we used farfalle), cooked
Fresh basil or thyme, for serving 

Method

1. Preheat oven to 200°C. 
2. Place peppers, tomatoes, garlic and thyme in a large, deep oven dish. Toss with oil and season. 
3. Roast veggies for about 10-15 minutes.
4. For the white sauce, melt butter in a pot over medium heat and whisk in flour until smooth. Cook for 1 minute until bubbling. 
5. Slowly pour in milk while whisking until the sauce has thickened, about 8 minutes. 
6. Season well and stir through mustard. 
7. Toss cooked pasta and sauce through the roasted vegetables in oven dish. 
8. Bake at 180°C for 10-15 minutes or until golden. 
9. Serve with fresh herbs.

Cook’s note: To splurge, add goat’s cheese or Parmesan to the white sauce. 

Also read: Top tips to make homemade pasta

Lentil & cauli sheet tart 

Serves 4 

A healthier option for when that pie craving hits. With this recipe, you make the pie and filling simultaneously in the oven. 

Ingredients

2 cans (400g each) brown lentils, drained (pat dry with kitchen towel) 
1 head cauliflower, broken into florets 
200g cherry tomatoes 
2 onions, cut into 10 wedges each 
2 Tbsp Moroccan spice mix, or 1-2 tsp each ground cumin, smoked paprika and ground coriander 
Salt and milled pepper 
2 Tbsp olive oil + extra for brushing
2 cloves garlic, sliced
1 lemon, juiced and zested
1 tsp honey
400g puff pastry, defrosted 
Flour, for dusting
1 cup plain yoghurt
90g sun-dried tomato or basil pesto
Handful parsley or rocket, for serving (optional) 

Method

1. Preheat oven to 200°C. 
2. Place lentils, cauli florets, tomatoes and onion wedges on an oven tray. Sprinkle with spice mix and season. 
3. Whisk together oil, garlic, lemon zest, juice and honey, then pour over veggies. 
4. Roll pastry out on a floured surface into a 3mm-thick rectangle. 
5. Score a border around the edge (without cutting all the way through). 
6. Using a fork, prick the base all over – this will keep it from puffing up too much. 
7. Brush border with a little oil and place tart base on a lightly floured baking tray. 
8. Bake both trays (pastry and lentil mixture) at the same time for 30-35 minutes until crispy and golden. 
9. Swap trays around halfway through if placing one under the other. 
10. Spread pastry with yoghurt and pesto, then top with roasted lentil mixture. 
11. Garnish with parsley or rocket and serve.

Shakshuka 

Serves 3-4  

Harissa paste gives this North African dish loads of flavour, but you can go without the heat, too. 

Ingredients

Glug olive oil 
1 onion, chopped 
2 red peppers, diced 
2 yellow peppers, diced 
3 cloves garlic, chopped 
1 tsp cumin seeds, lightly crushed
1 Tbsp smoked paprika
2 Tbsp tomato paste 
1 Tbsp harissa paste
2 Tbsp soy or Worcestershire sauce 
2 cans (400g each) chopped tomatoes 
Salt and milled pepper 
1 tsp sugar 
6-8 eggs 
Handful roasted sesame seeds, grated 
Parmesan (optional) and crusty bread, for serving 

Method

1. Heat oil in a pan and saute onion and peppers.
2. Add garlic and spices and fry for a minute. 
3. Stir in tomato paste, harissa and soy sauce, cook for a minute, then add canned tomatoes. 
4. Season, add sugar and simmer for 3-4 minutes. 
5. Use a ladle to make a shallow hole in the sauce. Break an egg into a mug, then pour it into the hole in the sauce. 
6. Repeat with other eggs.
7. Cover with a lid and cook for 5-8 minutes until eggs are done. 
8. Sprinkle with sesame seeds and Parmesan, if using, and serve with bread.

Cook’s note: Bulk up shakshuka with beans, chickpeas, corn or spinach 

Smoky lentil & barley soup with crispy chickpeas and feta 

Serves 6 

Cooking the soup low and slow develops a depth of flavour that is hearty and comforting in every way. 

Ingredients

3 Tbsp olive oil
1 onion, chopped
2 carrots, diced
2 stalks celery, chopped
3 cloves garlic, crushed
2 Tbsp smoked paprika 
2 tsp ground coriander
2 tsp ground cumin
2 Tbsp tomato paste
1 can (400g) chopped tomatoes 
2 Tbsp balsamic vinegar 
2 Tbsp sugar 
8 cups (2L) vegetable or chicken stock 
Salt and milled pepper
600g lentil & barley soup mix 

For serving  

Handful chopped herbs (like coriander or parsley) 100g salt & pepper crispy chickpeas Feta, crumbled French loaf or ciabatta, sliced and toasted 

Method

1. Heat oil in a medium-sized pot. 
2. Add onion, carrot and celery and fry until soft, about 10 minutes. 
3. Add garlic, spices and tomato paste, and fry for 5-8 minutes.
4. Add canned tomatoes, balsamic vinegar, sugar and stock. Season.
5. Simmer soup on low heat for 30-40 minutes with the lid on. Give it a stir halfway through. 
6. Stir in lentil and barley soup mix.
7. Simmer for another 10-15 minutes. Season. 
8. Ladle into bowls and top with herbs, crispy chickpeas and feta. Serve with toast.

By: Lichelle May
Photography by: Fresh Living Magazine
Text courtesy of MyKitchen magazine 

Also read: 6 Hearty Soups Perfect for Winter

The post Hearty veggie dinners perfect for the cold weather appeared first on MyKitchen.

Who says lentils are just for cosy winter stews? Make lentils the hero of your summer menu with these delicious recipes! 

Lentil & aubergine meatballs with pita bread 

Serves 4–6 // Prep time 20 minutes // Cooking time 20 minutes  

Ingredients  

For the meatballs

½ onion, chopped
1 clove garlic, grated
1 brinjal, chopped
1 tsp cumin
1 tsp paprika
1 tsp cinnamon
1 tsp mixed dried herbs
2 cups tinned brown lentils
½ cup breadcrumbs
Handful coriander 

For serve

4 pitas, cut into wedges
1 cup sour cream 

Method 

1. For the meatballs, heat some oil in a pot over high heat. Add the onion, garlic, brinjal and spices. Fry until well browned. Allow to cool slightly.
2. Add the brinjal mixture and all the remaining ingredients to a food processor. Pulse for 2 minutes, until well combined. Season to taste with salt and pepper.
3. Form the veggie mixture into balls. Heat some oil in a pan and fry the veggie balls over high heat until golden brown and cooked through.
4. Serve veggie balls with pitas and sour cream.

Recipes & Styling: Amerae Vercueil
Photography: Samantha Pinto 

Lentil balls with green sauce 

Ingredients  

2 Tbsp olive oil
1 onion, diced
3 cloves garlic, grated
2 cups canned brown lentils, drained
1 cup oats
1 Tbsp tomato paste
1 Tbsp soy sauce
1 tsp origanum
2 lemons, zested and juiced 

For the green sauce

1 cup flatleaf parsley
1 cup basil
1 clove garlic, chopped
2 tsp capers
½ cup olive oil 

For serving

Handful fresh basil 
Parmesan, grated 

Method 

1. For the lentil balls, heat oil in a pan and fry onions for 5 minutes, until soft. Add garlic and fry for a further 3 minutes.
2. Spoon into a food processor with the rest of the lentil-ball ingredients. Season and pulse until well combined. Shape the mixture into balls.
3. Heat oil in a non-stick pan and fry the balls for 5 minutes a side, or until lightly browned.
4. Place all green sauce ingredients in a blender. Season and blitz until smooth.
5. Serve the lentil balls with green sauce, fresh basil and Parmesan.

Quick tip: To make this recipe vegan, omit the Parmesan at the end. 

Recipes & Styling: Leila-Ann Mokotedi
Photography: Samantha Pinto 

Lentil falafel in cabbage cups with fresh salsa 

Serves 4 // Cooking time 1 hour  

Ingredients 

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
1 cup diced tomatoes
¼ large cucumber, diced
Handful coriander, chopped
4 tbsp olive oil
2 tbsp red-wine vinegar
1 cup plain yoghurt
8 cabbage leaves 

Method 

1. For the lentil falafel, heat 1 Tbsp oil in a pan and fry the onion, garlic and ginger 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.
6. For the salsa, mix all the ingredients together. Leave to stand for 20 minutes.
7. 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 

Lemony lentil flatbread  

Makes 6 // Cooking time 50 minutes  

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
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 

1. For the flatbreads, mix the sugar, water and yeast. Cover set aside for 10 minutes.
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 (set aside to rise) 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.
7. For the lentil fritters, mix together all the ingredients, excluding the oil. Season.
8. Heat the oil in a pot. Drop in tablespoonfuls of batter and deep-fry until golden. Set aside.
9. To assemble, 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 

Steak and lentil salad 

Serves 2 // Cooking time 30 minutes 

Ingredients 

1 red onion, cut into wedges
1½ Tbsp olive oil
300g steak, cut into strips
Salt and milled black pepper
1 apple, cored and cubed
1 cup brown lentils, cooked 

Method 

1. Preheat oven to 200°C.
2. Drizzle the onion with 1 Tbsp olive oil and roast for 15–20 minutes, until soft and slightly caramelised.
3. Heat the remaining oil over high heat, season the steak and fry to your liking.
4. Toss all the salad ingredients together and season to taste.

Recipe & styling: Chiara Turilli & Amerae Vercueil
Photography: Samantha Pinto 

Also read: 4 Underrated Ways With Chickpeas

The post 5 ways with lentils for summer  appeared first on MyKitchen.

Believe it or not, meatballs don’t have to be made out of meat! You can have tasty vegetarian ones too such as these lentil and aubergine meatballs.

SERVES 4–6 // PREP TIME 20 min // COOK TIME 20 min

INGREDIENTS
For the meatballs
½ onion, chopped
1 garlic clove, grated
1 brinjal, chopped
1 tsp cumin
1 tsp paprika
1 tsp cinnamon
1 tsp mixed dried herbs
2 cups tinned brown lentils
½ cup breadcrumbs
Handful coriander
To serve
4 pitas, cut into wedges
1 cup sour cream

METHOD
For the meatballs
1. Heat some oil in a pot over high heat. add the onion, garlic, brinjal and spices. Fry until well browned. allow to cool slightly.
2. Add the brinjal mixture and all the remaining ingredients to a food processor. Pulse for 2 minutes, until well combined. Season to taste with salt and pepper.
3. Form the veggie mixture into balls. heat some oil in a pan and fry the veggie balls over high heat until golden brown and cooked through.
4. Serve veggie balls with pitas and sour cream.

Recipes & Styling Amerae Vercueil
Photography Samantha Pinto

Making a light dinner has never been easier or more delicious, than with these crowd-pleasing  bean crunch wraps! Plus it’s vegetarian!

The post Lentil & aubergine meatballs with pita bread appeared first on MyKitchen.

The post Lentil dip with cracker bread appeared first on MyKitchen.

These lentil balls with green sauce are a perfect and delicious healthy snack. The sauce is also incredibly versatile and can be used for many other recipes!

INGREDIENTS
For the lentil balls
2 tbsp olive oil onion , diced
3 garlic cloves, grated
2 cups tinned brown lentils, drained
1 cup oats
1 tbsp tomato paste
1 tbsp soy sauce
1 tsp origanum
1 lemon, zested and juiced
For the green sauce
1 cup flat-leaf parsley
1 cup fresh basil
1 garlic clove, chopped
2 tsp capers, drained
½ cup olive oil
1 lemon, zested and juiced
To serve
Handful fresh basil Parmesan, grated

METHOD
For the lentil balls
1.Heat oil in a pan and fry onions for 5 minutes, until soft. Add garlic and fry for a further 3 minutes.
2. Spoon into a food processor with the rest of the lentil-ball ingredients. Season and pulse until well combined. Shape the mixture into balls.
3. Heat oil in a non-stick pan and fry the balls for 5 minutes a side, until lightly browned.
For the green sauce
1. Place all ingredients in a blender. Season and blitz until smooth.
2. Serve the lentil balls with green sauce , fresh basil and Parmesan

Quick tip: To make this recipe vegan, skip the Parmesan at the end

The post Lentil balls with green sauce appeared first on MyKitchen.

Feeling a little cash poor? These four affordable ingredient swaps will help you save money, and are just as tasty!

1. Make buttermilk with lemon juice
We rarely use the whole carton in one go anyway! By mixing 1 tbsp vinegar or lemon juice with every 1 cup milk, you can make the exact amount of buttermilk you need, on the cheap.

2. Replace mincemeat with lentils
Bobotie, meatballs or good ol’ spaghetti Bolognese – all of these meaty favourites can be made with more affordable plant-based protein. Lentils mimic the texture of mince and will take on whatever flavours you cook them with.

3. Quinoa over barley
Barley is a cheaper option that provides you with more fibre, nearly as much iron, and plenty of manganese, selenium and other phytonutrients. The only downside is that it contains gluten.

4. Use Chia seeds instead of flaxseeds
Ground-up (that way your body can absorb the nutrients), flaxseeds provide plenty of protein and omega-3 fatty acids. And they can be used to replace eggs in vegan cooking and baking, in the same way as chia seeds.

The post Affordable Ingredient Swaps To Save You Money appeared first on MyKitchen.