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Comfort Food: Recipes from Hemingways

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Try these hearty, healthy meat- and dairy-free mains hot off the menu at Hemingway’s in DB Plaza.

Ghana-style Lentil Soup
Serves 2

  • 220 g red lentils, dry
  • 1,000 ml water
  • 1 tbsp olive oil
  • 75 g onions, diced
  • ½ inch ginger, finely chopped
  • 2-3 cloves garlic, finely chopped
  • 150 g carrots/ celery, diced
  • 2 tsp cumin powder
  • 2 tsp smoked paprika
  • 240 ml vegetable stock
  • Small bunch coriander or parsley leaves
  • 2 lemon wedges

Boil or pressure cook the lentils until tender but not too soft. Set aside. Heat the oil in a pan and cook the onions until translucent. Add the ginger and garlic, and sauté for 2 minutes. Add the remaining vegetables and spices, and cook for 5 minutes. Add the stock to the cooked lentils, and cook for 10-15 minutes. Combine the lentils and vegetables, and season to taste. Garnish with finely choppedcoriander or parsley leaves. Serve with a slice of lemon. (TOP TIP: Add chopped tomatoes and diced red chillies for additional flavour and spice. Find your Indian spices at Star Mart in DB North Plaza.)

Shepherd’s Pie
Serves 2

  • 450 g seasonal vegetables, diced
  • 1 tbsp fresh herbs, finely chopped
  • 2 tbsp olive oi
  • 1 bay leaf
  • 480 ml tomato purée
  • 75 g green peas, frozen
  • 57 g vegan meat crumbles
  • 330 ml canned brown lentils
  • 2 tbsp butter
  • 300 g boiled potatoes, grated
  •  60 ml plant milk

Preheat the oven to 180ºC. Place the vegetables in a baking tray with the herbs and 1 tablespoon of oil. Season to taste. Bake for 15-20 minutes and set aside. Heat 1 tablespoon of oil in a pan. Cook the bay leaf, tomato purée, peas, vegan meat crumbles and lentils for 10 minutes or until the liquid evaporates. Season well and set aside. To make the mashed potato: Heat the butter in a pan. Add the grated, boiled potatoes and almond milk. Season with salt. Cook for around 2 minutes, until smooth. To assemble the pie: Combine the lentils with the baked vegetables, and transfer to a casserole dish, leaving a quarter space for the mashed potato. Layer on the potato. Bake in a preheated oven at 180ºC for 8-10 minutes until crisp and brown. (TOP TIP: Vegan meat crumbles are available at Just Green, Asian stores and most supermarkets.)

Mushroom and Chickpea Masala
Serves 2

  • 2 tbsp olive oil
  • 1 small red onion, finely chopped
  • 2 bay leaves, finely chopped
  • 2-3 cloves garlic, finely chopped
  • 1 inch ginger, finely chopped
  • ½ tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp curry powder
  • Green chillies to taste
  • 240 ml tomato purée
  • 200 g button mushrooms
  •  240 ml boiled or canned chickpeas
  • 240 ml vegetable stock
  •  2 tbsp cashew cream
  • 100 g baby spinach
  • 1 small bunch coriander
  • 2 lime wedges

Heat the oil in a pan, and sauté the onions and bay leaf until translucent. Add the garlic and ginger and sauté for 1 minute. Add the spices and green chillies. Mix well and add the tomato purée. Cook for 10-12 minutes until all the liquid evaporates. Add the mushrooms and chickpeas. Sauté for 2 minutes. Add the vegetable stock and cashew cream. Simmer for 10 minutes until you have a thick gravy. Check the seasoning and chilli heat and adjust accordingly. Add the spinach, combining quickly into the dish. Garnish with fresh coriander leaves, chillies and lime wedges. Serve hot with naan bread, quinoa or plain rice. (TOP TIP: You can use lentils, green peas or fried tofu instead of chickpeas – just reduce the cooking time.)


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