Lentils are one of my favourite foods. I think it's another one of those things that my mother passed on to me during my own baking period in her womb. When we're having a day together, just her and me, you can be pretty sure that lentils will feature somewhere in that day and it's highly likely that figs will make an appearance too.
Lentils are exceedingly good for you, providing a good dose of protein and iron, among other things. Figs, as well as being delicious, are a source of magnesium, potassium and calcium. Ginger on the other hand, is well known for its healing properties, helping to alleviate migraines, arthritis, nausea and gastrointestinal difficulties. Need I say more? This dish is good health in a bowl. Serve it warm with a chicken breast or piece of fish, or have it on its own served cold for lunch.
Ginger and Fig Lentils
250 grams Puy lentils (or other green lentils if you can't get your hands on the Puy)
3 tsp fresh ginger root
6 medium sized shallots
6 fresh, ripe figs, chopped into quarters
1 yellow courgette, chopped into thick pieces
1 green courgette, chopped into thick pieces
6 chestnut mushrooms, chopped
a handful of fresh rosemary
a handful of fresh thyme
1 tsp ginger powder
1 large clove garlic, crushed
2 bay leaves
1 small glass of white wine
Salt
Pepper
Olive oil
First the lentils:
First rinse your lentils in cold water. Place them in a large pan with at least three times their volume of water and add the ginger powder, half the rosemary, half the thyme, a pinch of salt, a twist of ground pepper, the two bay leaves and three peeled, whole shallots (don't chop them.) Bring to the boil and simmer until cooked. This should take around 20-30 minutes depending on the lentils but refer to the individual packaging for instructions.
Once the lentils are ready, strain them and place in a bowl to the side. Remove the bay leaves.
Then the vegetables:
Chop up the remaining shallots and in a large pan, drizzle a little olive oil. Once heated, add the chopped shallots and soften for a minute or so. Add the remaining thyme and rosemary as well as the fresh ginger and the crushed garlic. Stir well being careful not to burn the shallots or garlic. If necessary, add another drizzle of oil.
Add the chopped courgettes and continue to toss the contents of the pan whilst cooking. Keep stirring over a relatively high heat for a 4-5 minutes before adding the chestnut mushrooms.
Once the courgettes and mushrooms are cooked through (but not limp), add the figs. Lower the heat to medium and carry on tossing the vegetables as the figs soften and cook.
Add the rested lentils into the pan and toss everything together, making sure not to crush the figs though they should be fairly soft and shapeless at this point.
Finally, add the glass of white wine, turn the heat right down, cover and simmer for 15-20 minutes, stirring occasionally. During the last few minutes, remove the cover. You should keep the lentils over the heat until the wine has evaporated and there is no liquid in the pan.
Serve hot or cold as you prefer.
Lentils are exceedingly good for you, providing a good dose of protein and iron, among other things. Figs, as well as being delicious, are a source of magnesium, potassium and calcium. Ginger on the other hand, is well known for its healing properties, helping to alleviate migraines, arthritis, nausea and gastrointestinal difficulties. Need I say more? This dish is good health in a bowl. Serve it warm with a chicken breast or piece of fish, or have it on its own served cold for lunch.
Ginger and Fig Lentils
250 grams Puy lentils (or other green lentils if you can't get your hands on the Puy)
3 tsp fresh ginger root
6 medium sized shallots
6 fresh, ripe figs, chopped into quarters
1 yellow courgette, chopped into thick pieces
1 green courgette, chopped into thick pieces
6 chestnut mushrooms, chopped
a handful of fresh rosemary
a handful of fresh thyme
1 tsp ginger powder
1 large clove garlic, crushed
2 bay leaves
1 small glass of white wine
Salt
Pepper
Olive oil
First the lentils:
First rinse your lentils in cold water. Place them in a large pan with at least three times their volume of water and add the ginger powder, half the rosemary, half the thyme, a pinch of salt, a twist of ground pepper, the two bay leaves and three peeled, whole shallots (don't chop them.) Bring to the boil and simmer until cooked. This should take around 20-30 minutes depending on the lentils but refer to the individual packaging for instructions.
Once the lentils are ready, strain them and place in a bowl to the side. Remove the bay leaves.
Then the vegetables:
Chop up the remaining shallots and in a large pan, drizzle a little olive oil. Once heated, add the chopped shallots and soften for a minute or so. Add the remaining thyme and rosemary as well as the fresh ginger and the crushed garlic. Stir well being careful not to burn the shallots or garlic. If necessary, add another drizzle of oil.
Add the chopped courgettes and continue to toss the contents of the pan whilst cooking. Keep stirring over a relatively high heat for a 4-5 minutes before adding the chestnut mushrooms.
Once the courgettes and mushrooms are cooked through (but not limp), add the figs. Lower the heat to medium and carry on tossing the vegetables as the figs soften and cook.
Add the rested lentils into the pan and toss everything together, making sure not to crush the figs though they should be fairly soft and shapeless at this point.
Finally, add the glass of white wine, turn the heat right down, cover and simmer for 15-20 minutes, stirring occasionally. During the last few minutes, remove the cover. You should keep the lentils over the heat until the wine has evaporated and there is no liquid in the pan.
Serve hot or cold as you prefer.
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