We continue with my mediterranean diet recipes. Today recipe is another classic from Kerryann Dunlop. It is a veggie chilli and I have made this and it is delicious as usual. Who needs all this fatty food when this tastes so good.
2 medium onions
4 cloves of garlic
1 medium leek
1 long fresh red chilli
2 tablespoons olive oil
2 tablespoons ground cumin
2 tablespoons ground coriander
2 tablespoons smoked paprika
½ a cinnamon stick , or 1 teaspoon ground cinnamon
2 tablespoons dried oregano
1 whole nutmeg , for grating
2 tablespoons tomato purée
250 g dried green lentils
250 g dried red lentils
2 x 400 g tins of red kidney beans
2 x 400 g tins of black beans
2 x 400 g tins of chopped tomatoes
1.2 litres organic vegetable stock
Peel and finely chop the onions and garlic, then trim and finely chop the leek and chilli (I leave the seeds in, but deseed if you prefer), and place into your largest, heavy-based pan over a medium heat with the oil. Fry for about 5 minutes, or until softened.
Add the spices, dried herbs and a good grating of nutmeg, then fry for 2 minutes – if it’s a little dry at this point, simply add a splash of water to help it out. Stir in the tomato purée and cook for a further 2 minutes.
Stir in the lentils. Drain, rinse and stir in the beans, followed by the chopped tomatoes and the stock (I try to use homemade stock, but if you’ve only got stock cubes, that’s fine too).
Bring it all to the boil, then reduce to a low heat and let it bubble away for at least 1 hour, or until thickened and reduced, stirring every 15 to 20 minutes, then season to how you like it.
I like this with rice or on a jacket potato, scattered with coriander leaves and with lime wedges and a dollop of soured cream on the side.
Just follow the video and pause at each stage, that is how I learned to cook.
I would like to thank Kerryann for this recipe and you can get this and more in her book.
If you make this recipe, leave a comment below and let me know what you thought and how it went.
As I said in my last post I learned to cook from scratch when I was attempting to lose weight. Over the coming weeks I will be listing the Meditterranean diet recipes that I discovered on my journey. I will add a video to each post and the recipe so you can try it yourself. These are all very tasty dishes and healthy too.
The lady below was one of the first I encountered on my search for healthy recipes and she taught me how to make my first omelette. I have added a video of three ideas for omelettes at the bottom.
I soon mastered them and delicious they were too. The next step on from the omelette is the frittata of course. I have now become a bit of a master at these too and the family love them. Today we are going to look at the Roasted Vegetable Frittata. Delish.
Grease a 913 baking pan with butter, coconut oil or cooking spray.
Place chopped onion, peppers, zucchini, garlic in a large bowl. Drizzle with avocado oil and season with salt and pepper. Toss everything together and transfer the veggies onto a rimmed baking sheet. Bake for 30 minutes, flipping the vegetables half way through.
Remove veggies from the oven and allow to cool. Reduce cooking temperature to 350 degrees farenheit.
Meanwhile, in a large bowl, whisk together eggs, milk, salt and pepper.
Add cooled veggies to the egg mixture and transfer into prepared pan and top with dots of goats cheese and sliced scallions.
Pop in the oven and bake for 30 minutes or until the eggs have puffed up and are set through the center. Serve and enjoy!