This is a n easy recipe that can be made in one pot. I love red lentils, they are the quickest of all lentils to cook. When combined with some nice veg and curry paste they make an authentic tasting Dhal. For an Irish twist I like to serve this with creamy mash potato and onion bhaji.
Red Lentils 1 bag
Pasata 1 bottle
Pataks Tika Masala Paste 1 jar
1 Sweet Potato or Veg of your own preference such as mushrooms, spinach, peas or peppers.
In a large pot, fry onions until soft. Add a teaspoon of Pataks Tika Masala Paste.
Add lentils and stir the paste through. Cover with cold water an inch or so above the lentils. Cover the pot and bring to the boil. Watch carefully as it will boil over suddenly.
Simmer with cover on for about 5 minutes until the lentils are soft and the water is absorbed.
Add in 500mlof pasata and simmer on lowest heat.
Peel Sweet Potato and chop into small cubes. Cover in cold water and bring to the boil. Simmer for 5 mins until they are getting soft. They will cook more when added to the sauce.
Fry off mushroom and peppers.
If using frozen peas put them in a bowl and cover with boiling water from the kettle. Leave to stand til thawed out.
Add all the veg to the tomato and lentil sauce.
Pour in about 100ml of coconut milk, judge this to taste.
For Basmati Rice take 300g of rice and cover with cold water about two inches above the rice.
Cover and bring to the boil. When itis boiling do not remove the lid. Just turn it off and leave to stand for 5 minutes. It will cook in its own steam.
For Mash Potato. Peel and cover 1 kg of potatoes in cold water. Boil til soft. Add 2 table spoons of vegan margarine and 150ml of soya milk salt and white pepper. Mix until smooth and creamy. Add more milk if needed.
Serve the dahl on a bed of Basmati or else cover with a generous spoon of mash.
Tomato Tarte Tatin was first made by the Tatin sisters in a little town outside Paris in the 1880s. Traditionally made with Pears or Apples, this vegan take on the classic uses Tomatoes. So technically it is still a fruit tart, but it is savoury. I often make this dish early in the day and leave it cool, as it is best chilled or at room temp. One of the coincidentally vegan things in the supermarket is puff pastry, but it is worth reading the ingredients to make sure there is no butter.
There are only four ingredients in this easy to make tart.
1 Sheet of chilled or frozen puff pastry
Chop three onions and cook them slowly until they caramelise. You will see them sticking to the end of the pan. The longer you cook,the more sugar breaks down and is released. Put the onions aside.
If you are using latge tomatoes, chop them in half. And roast them for 15mins in a hot oven. Sprinkle with salt, and pepper, you can also sprinkle on some dried herbs at this point.
If you are using small tomatoes, slit each one along the core so moisture is released.
This pre-roasting reduces the moisture content and allows the pastry to remain crisp.
You will need a pan that can go in the oven. I have an old pan with the handle removed. I keep this for such recipes.
Cover the bottom of the pan in sugar and put on a medium heat. You will see the sugar melt and change colour. remove the pan from the heat and place the tomatoes in the syrup. Take some time arrange them nicely as you will be flipping the tart over when it cools.
Make sure the tomatoes are packed in tightly.
Cut the pastry roughly to the shape of the pan. Cover the tomatoes with pastry tucking the edges in around the fruit. Prick a few holes with a fork. Bake in a fairly hot oven until the pastry browns.
Allow to cool for 5 minutes and then flip it out on to a plate.