This one’s a whopper with 9 plant portions. Combining traditional vegetables of South America with ancient grains; lentils and quinoa. It’s technically a fusion dish with Mediterranean, Indian and Mexican influences.
Prep time: 30-45minutes
Serves 4 – 5
100g red lentils
100g quinoa
tbsp tomato puree
one small red onion (chopped)
an orange pepper (chopped)
medium sweet potato (chop into 2” pieces)
one can kidney beans
one can chopped tomatoes
250ml stock
2 tsp paprika, 1 tsp turmeric, sprig of oregano
200g kale
tahini
Chop the onion, pepper and potatoes. Fry the onions and pepper in a little oil in a large frying pan. Add the paprika and turmeric. Add the potatoes and stir well coating in spice. When the potatoes are seared, add the can of tomatoes, kidney beans and stock. Bring to the boil and simmer.
Boil some water in the kettle. Put the lentils and quinoa in a saucepan. Pour boiling water over the grains, twice as much water as grains. Boil for 20 minutes. Stir occasionally to prevent sticking. After 20 minutes the water should be absorbed and the grains cooked. Stir in a two large spoonfuls of tomato puree.
Chop and then boil the kale for 8 – 10 minutes. Optionally, drain and mix with the other vegetables, and continue to simmer. Otherwise, serve as is, Veg alongside grains, and kale. Top with a generous dollop of tahini.
Sarasvati Flow 