1 cup red lentils
1 cup brown lentils
8 cups water
1 tablespoon canola oil
1 onion, peeled and diced
2 tomatoes, cored and diced
3 cloves garlic, crushed
2 tablespoons curry powder
2 teaspoons ground cumin
0.5 teaspoon salt
0.5 teaspoon pepper
2 cups peeled, cubed pumpkin
2 potatoes, peeled and chopped
2 carots, peeled and diced
2 cups fresh spinach, chopped
1 Granny Smith apple, unpeeled, cored and diced
Place the red and brown lentils in a pan with the water.
Cook over medium-low heat until tender, about 45 minutes. Drain, reserving 2 cups of the cooking liquid.
Meanwhile, heat the canola oil in a large, deep pot over medium heat.
Stir in the onion, and cook until tender and transparent, about 5 minutes.
Stir in the tomatoes and garlic; cook 5 minutes more, stirring occasionally.
Mix in the curry powder, cumin, salt and pepper.
Add the cooked lentils, reserved cooking liquid, pumpkin, potatoes, and carrots.
Cover, and cook over medium-low heat until the vegetables are tender, 35 to 45 minutes.
Stir in the spinach and apple. Cook until the pumpkin can be easily pierced with a fork, about 15 minutes more.
Adjust seasoning to taste.
Cheesey Barley Gratin:
salt and freshly ground black pepper
2 cups pearled barley
6 ounces Kerrygold Irish Aged Cheddar, shredded (about 2 cups)
2 cups shredded mozzarella
1 cup grated Parmesan
1 1/2 cups breadcrumbs
1 large onion, chopped into 1/4-inch pieces (about 2 cups)
2 large cloves garlic, finely minced
1 1/2 teaspoons finely-chopped fresh thyme
1/4 cup plain flour
4 cups whole milk
Position an oven rack in the center of the oven and preheat it to 400 degrees F. Lightly grease a baking dish with butter and set aside.
Fill a small pot with lightly salted water and bring to a boil over medium-high heat. Add the barley and boil until just cooked through but still slightly chewy, about 20 minutes (it will continue to cook in the oven). Drain and rinse.
Meanwhile, put 2 tablespoons of butter in a medium microwave-safe bowl and microwave until melted, about 30 seconds. Combine the aged cheddar, mozzarella and parmesan in another medium bowl. Add the breadcrumbs, 1 cup of the cheese mixture and 1/2 teaspoon salt to the bowl with the melted butter. Use your hands to work the butter into the cheese and breadcrumbs. Set aside.
Melt the remaining 6 tablespoons of butter in a wide large pot over medium-high heat. Add the onions and a large pinch of salt and cook, stirring occasionally, until the onions are lightly browned, 6 to 8 minutes. Reduce the heat to medium, add the garlic and thyme and stir constantly until the garlic is just softened, about 1 minute. Stir in the flour and cook, stirring constantly, until a thin paste forms around the onion mixture, about 1 minute. Whisk in the milk and 1 teaspoon each salt and pepper and bring to a boil over medium-high heat. Reduce to a simmer, stirring occasionally until the sauce is a thin gravy, about 10 minutes. Remove from the heat and stir in the shredded cheese mixture and cooked barley. Season to taste with additional salt and pepper. Spoon into the greased baking dish. Sprinkle the reserved cheesy breadcrumbs evenly on top of the barley and bake until bubbly and the top is golden brown, about 30 minutes. Let stand 10 minutes before serving.
1 Bunch of Scallions /Spring Onions (chopped)
8oz Spinach (cooked and drained well)
Half a Yellow Pepper (chopped)
4oz Grated Cheddar Cheese
1 Large Tomato (sliced) or 6 mini tomatoes
½ pint Milk
Pinch of Dried Mixed Herbs
3oz Pine Nuts
1.Preheat oven 180°C/350°F/Gas 4. Lightly grease a 8”/9” flan dish.
2.Put flour, margarine, salt and pepper into a bowl. Rub ingredients with finger tips until mixture resembles bread crumbs.
3.Add the onion, spinach, pepper, cheese and tomato and mix well.
4.Beat the eggs, milk and mixed herbs together and pour into dry ingredients. Gently stir until combined.
5.Pour into the prepared dish and sprinkle over the pine nuts. Bake for between 30 and 40 minutes until risen and golden brown.
6.Serve hot with a salad.