I’d be lying if I said that 2016 has got off to a great start; it’s one of those strange situations when Pete, Imi and I are doing fine but other people I truly care about just aren’t. There’s that wierd conflict between feeling sad and helpless in the face of other people’s tragedies and, realising how fragile life can be, seizing the day.
Children are so great at living in the now. I adore this picture of Imi in Bath last weekend. She skips, she sings and can’t resist a bollard- she’ll leap frog it or do a high kick and, whilst I don’t quite have her flexibility (or the flamingo legs to go with it), I can only hope to soak up some of her innocent joie de vivre.
Luck plays such a huge role in our lives; our destinies do seem to change at the role of a dice and so I’m going back to those lucky lentils that the Italians dive into every New Year. I’m just starting my year again and every one of those tiny seeds is going to bring us all good fortune. Superstition apart, lentils are genuinely capable of bringing prosperity and fine health; eating legumes is incredibly economical and they’re so very good for you.
I always prepare food that I like to eat rather than counting calories or assessing nutrients, if it happens to be packed with goodness, well, that’s a bonus. Lentils are loaded with fibre (keeping you feeling full, helping to regulate blood sugar levels and of course, keeping you regular). They provide valuable protein as long as you throw some grains into your diet along the way (it doesn’t have to be at the same meal) and cost a fraction of the price of meat. Consider all the calcium, iron, folate, zinc and potassium they bring with them and yes, we could give them that irritatingly clichéd title of a ……….SUPERFOOD!
There are a few lentil recipes for you to explore on my blog already, just give them a click.
Simple lentil salad
Quince, Bath Blue and lentil salad
There are obviously dozens more to discover and enjoy in my book PULSE (how’s that for some shameless self-promotion?)
January’s been pretty full-on writing for all sorts magazines, blogs and campaigns, spreading the word about The International Year of Pulses (hence the “quiet” January on my own site), including Meat Free Mondays, Coeliacs Uk, The World Wildlife Fund and Borough Market.
I’m going to share the Borough Market lentil recipe that I created for their blog (I know that it’s a marketing faux-pas to send your readers elsewhere but hey, I’m generous like that and it’s a great place to go for ideas and a good read. I love working for them; the monthly demonstrations are an excuse to explore, shop, eat and work in one of the world’s finest food markets.
Here’s a chance to use seasonal Seville oranges (be quick – they’re not around for much longer) if you really don’t require more marmalade. Imi and her Brownie friends got so excited last year that we over produced and still have a mountain to munch through. You can use sweeter oranges for the lentils too but you may require a bit of lemon juice to sharpen things up.
Tangy orange lentils
I’m using the little brown Spanish Pardina lentils because they seem an appropriate match for Seville oranges but any small, firm lentil will do.
2 tbsp olive oil
1 onion, finely diced
2 carrots, finely diced
1-2 chillies, finely chopped (optional)
3 cloves garlic, crushed
1 small sprig of of rosemary, leaves very finely chopped
250 g/9 oz Spanish Pardina lentils, or another tiny hold-together variety
Juice of 1-2 Seville oranges and zest to taste
1 tbsp grainy mustard
1 large handful of parsley, finely chopped
2 tbsp Crème fraîche or extra virgin olive oil
Take a large pan and fry the onion and carrots in the olive oil until soft.
Stir in the chillies, garlic and rosemary and continue to cook until the garlic just starts to colour.
Add the lentils, the juice of one orange, a good pinch of zest and enough water or stock to cover them by a couple of inches/5 cm. Cook until juicy and tender ( about 20-25 minutes), do keep an eye as you may need to top up the water.
Drain the lentils if necessary and then add the mustard, parsley, salt and pepper and enough of the remaining orange juice to balance the lentils. The crème fraîche or extra virgin olive oil are up to you, the creamier version is great with ham, lean pork chops, or just served as a salad with piles of watercress whilst the extra virgin olive oil works better with rich belly pork or duck.
One or Two Lentil Facts
Legumes can keep you feeling full for an extra 2 to 4 hours, meaning that you’re less likely to be foraging in the biscuit tin.
Lentils are not just a cheaper source of protein than meat, gram for gram they have higher levels of protein than beef (as long as you also consume grains which contribute the missing essential amino acid). If you’re a resolute carnivore try adding lentils to stews, curries or cottage pie to eek out the meat. Better for you, better for the planet.
Red lentils are actually hulled and split brown lentils. So, since their protective skin has gone they collapse easily making them fabulous for dal or any creamy soup. They contain much less fibre (as that’s mainly found in the skin) and so are easier on the digestion making them ideal for baby food. Just cook up a pan-full in some stock until soft and mushy and add to different vegetable purées.