|
As other home vegetable gardeners and homesteaders might appreciate, early Spring is often the hardest time to have
homegrown produce on the table. This recipe was first created through necessity, during the starve of early Spring
2009, when the cupboards were almost bare.
On that day one sad lonely kumara, one capsicum, a little leftover toasted coconut from another recipe, a can of
lentils and a bottle of ketchup were transformed into a satisfying meal.
Funnily, this has since become a favourite lunch of mine all year round and especially on cooler days.
I have found this is often the way when our choices are severely limited. It encourages our creativity, surprising us
too. From what may have started out as the impossible comes our best inventions.
- Kumara and Toasted Coconut Lentils
-
- 0½ cup of dessicated coconut, toasted
- 1 golden kumara or sweet potato, peeled and thinly sliced
- 1 red capsicum, finely diced
- 1 tablespoon olive oil
- 1 can of green or brown lentils, or 1½ cups, cooked and drained
- 3 tablespoons of tomato paste
- 1 clove of garlic, finely chopped
- 2 teaspoons of ground coriander
- water
- sea salt and freshly ground black pepper
- fresh herbs to finish
- In a dry skillet over a low heat, toast the coconut stirring continuously until golden and fragrant.
- Remove and set aside.
- Slice the kumara and capsicum and sauté in a little olive oil until golden and almost tender.
- Add the lentils, tomato paste, garlic and ground coriander and stir to combine.
- Add sufficient water to cover and form a thick stew and continue to heat through for 5 to 6 minutes.
- Fold through the toasted coconut and season well to taste and sprinkled with fresh herbs.
- Serves 3 to 4
-
-
|
|
