Here at Rosevale we are always trying out new recipe ideas! Here is where we will share with you our favourites:
LENTIL PATTIES WITH MINT YOGURT
- 2 cups cooked lentils
- 1 tablespoon olive oil
- ½ red onion, diced
- 4–6 garlic cloves, rough chopped
- 4 mushrooms, sliced
- ½ cup rolled oats- gluten free if you prefer
- ½ cup walnuts (or sub pecans or cashews)
- 1 teaspoon cumin
- 1 teaspoon coriander
- ¾ teaspoon salt
- 1 tablespoon ground flax (or sub an egg)
- 3 tablespoons water (leave this out if using the egg)
- 2 teaspoons soy sauce
¼ cup chopped parsley
- ½ –1 cup plain yogurt (feel free to use vegan yogurt)
- 1–2 tablespoons diced mint
- salt and lemon to taste
- Cook ¾ cup dry lentils in simmering water until tender. Drain. You will need 2 cups cooked.
- In the mean time, sauté the onion, garlic and mushrooms in olive oil over medium heat for 5 minutes. Add a little water if it gets too dry. Turn heat down to low and cook until very tender and cooked through. Set aside.
- In a food processor blend the oats into a course flour. Add walnuts, pulse 10 times. Add half of the lentils, half of the mushroom mixture, salt, spices, flax, water, (or egg) and pulse repeatedly until it’s well combined and forms a thick dough. It doesn’t need to be smooth…a little texture is good.
- Scrape into a medium bowl and stir in the remaining whole lentils and fresh herbs. Using wet hands form into 8-10 little cakes or 4-5 burger patties.
- Sear in a skillet, in a little oil, over medium heat, taking care to let them brown and form a crust, before flipping. (FYI This will ensure they don’t stick to the skillet. As they form a crust, they release from the pan almost naturally.)
- For the mint yogurt: mix all ingredients together and set aside. Dress the patties in the yogurt. Enjoy!
MUSHROOM AND LENTIL PAPPARDELLE
(inspiration from Jamie Oliver - slightly adapted recipe)
- 1 carrot
- 1 onion
- 2 cloves of garlic
- 1 stick of celery
- olive oil
- 2 fresh bay leaves
- ½ a bunch of fresh thyme
- 4 large mushrooms
- 100g dried red whole lentils
- 2 tablespoons tomato purée
- 400 ml vegetable stock
- 1 x 400g tin of plum tomatoes
- 350g dried pappardelle
- ½ a bunch of fresh baby basil
- Parmesan cheese
- Peel the carrot, onion and garlic, trim the celery and roughly chop. Pulse it all in a food processor, until finely chopped.
- Heat a good splash of oil in a large saucepan over a medium heat. Add the chopped veg mixture and bay leaves, pick in the thyme leaves and cook, stirring, for about 10 minutes or until soft.
- Blitz the mushrooms in the food processor until finely chopped. Add to the pan and cook for 3 minutes, until softened.
- Stir in the lentils, tomato purée and stock, and squish in the plum tomatoes.
- Season, reduce the heat to low and pop a lid on. Cook, stirring occasionally, for 30 minutes, or until the lentils are tender.
- When the lentils are almost done, cook the pappardelle according to the packet instructions, until al dente.
- Drain the pasta and stir it through the bolognese sauce. Pick the basil leaves and sprinkle over the bolognese with a good grating of Parmesan to serve.
KIDS 30-MINUTE VEGETARIAN LENTIL SOUP
(with thanks to yummytoddlerfood)
- 2 cups onion, roughly diced
- 2 cups carrot, roughly diced
- 2 cloves garlic
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1 cup crushed tomatoes
- 950ml vegetable or chicken stock, reduced sodium
- 1 bay leaf (optional)
- 1 1/2 cups lentils
- Parmesan, optional
- Add the onions, carrot, garlic, thyme, and salt to a blender or food processor. Grind to chop finely.
- Heat olive oil in a medium pot over medium heat. And the vegetables, stir to coat, and cook for about 6 minutes or until just starting to soften.
- Add the tomatoes and broth, cover, and bring to a boil.
- Remove cover, reduce heat to a simmer, and stir in the bay leaf and lentils. Cover slightly, so the lid is just partly on and some steam can escape, and simmer until the lentils are soft or about 20-25 minutes
- Serve topped with Parmesan cheese, if desired.
(with thanks to superchargedfood)
- 1 eggplant, sliced
- 2–3 zucchini, sliced
- Celtic sea salt
- 60 ml (1/4 cup) cold-pressed extra virgin olive oil
- 2 garlic cloves, minced
- 1 onion, sliced
- 1 shallot, chopped (optional)
- 2 tablespoons apple cider vinegar
- 2 x 400g tins diced tomatoes
- 2 x cups dry lentils
- 125 ml (1/2 cup) vegetable stock
- 2 teaspoons oregano leaves
- 1/2 teaspoon ground cinnamon
- 145 g (5 oz/1 cup) sunflower seeds, soaked in water
- 2 garlic cloves
- juice of 1/2 lemon
- 3 tablespoons nutritional yeast flakes
- pinch of Celtic sea salt
- 120 ml (33/4 fl oz) filtered water
- 2 tablespoons nutritional yeast flakes, for topping
- Preheat the oven to 200°C
- Place the eggplant and zucchini in a colander and sprinkle with salt. Set aside for 30 minutes then rinse off the salt.
- Simmer lentils in a large pan of water until just tender, drain and set to the side.
- Put the eggplant and zucchini on a baking tray and brush with 2 tablespoons of the olive oil then bake in the oven for 20 minutes, or until browned.
- Remove from the oven and increase the oven temperature to 220°C
- Meanwhile, make the sauce. Add the remaining olive oil into a large saucepan over medium heat and sauté the garlic, onion and shallot for 5 minutes, or until browned. Add the apple cider vinegar, tomatoes, cooked lentils, stock, oregano and cinnamon and season to taste. Cover, reduce the heat and simmer over medium–low for about 15 minutes.
- To make the sunflower seed cheese if using, place all the ingredients in a food processor and blend until smooth. If you’d like a creamier cheese, add some filtered water to the mix. Place in the refrigerator for 30 minutes to firm up.
- To assemble the moussaka, place a layer of the cooked eggplant and zucchini in a baking dish. Pour a layer of sauce over the vegetables, and then repeat. Top with cheese (or grated vegan cheese)
- Bake in the oven for 15–20 minutes or until the top is crispy.
LENTIL SHEPHERD'S PIE
(with thanks to healthiersteps.com)
- 1 tablespoon olive oil
- 1 small onion, chopped
- 4 cloves garlic, minced
- 1 stalk celery, chopped
- 1 medium carrot, peeled and chopped
- 1 teaspoon dried thyme
- 1/4 teaspoon dried rosemary leaves
- 1 teaspoon dried parsley
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon Cayenne pepper, (optional)
- 3 tablespoons tomato paste
- 1.5 cups whole red lentils
- 4 cups vegetable broth
- 1/2 cup frozen peas
- 1/2 cup shredded vegan cheese
- 1 batch Garlic Rosemary Mashed Potatoes
- Wash lentils and set aside, heat a large pot with oil. Add onions and cook until soft. Add garlic and cook until fragrant. Preheat oven 180 degrees.
- Stir in celery, carrots, thyme, rosemary, parsley, smoked paprika, cayenne pepper, tomato paste, lentils, vegetable broth. Bring to a boil, cover pot and reduce to simmer until lentil is tender about 25 minutes. Stir in frozen peas.
- Prepare mashed potatoes while lentils are cooking, stir in vegan shredded cheese. Scoop lentils in a lightly greased casserole dish. Top with mashed potatoes.
- Bake for 15 minutes, broil on high for 3 minutes or until top is brown.
(with thanks to cookingnyt)
- 2 tablespoons vegetable oil
- 1 cup finely chopped onion
- 2 ½ cups finely diced sweet potato
- 1 tablespoon minced ginger
- 2 garlic cloves, minced
- 1 red chilli
- 1 cup red lentils
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons turmeric
- 1 teaspoon ground ginger
- 1 cup canned chopped tomatoes
- Pieces of coconut flesh from a fresh coconut (optional)
- In a large saucepan over medium-low heat, heat oil, and sauté onion until softened. Add sweet potato, and sauté for about 5 minutes. Add minced ginger and garlic; stir, and reduce heat to low.
- Finely dice chilli, keeping seeds if you wish to add more heat. Add chilli, lentils, coriander, cumin, turmeric and ground ginger to pan. Stir until lentils are well coated with oil. Add tomatoes and 4 cups water. Raise heat to bring to a boil, then reduce heat until mixture is at a fast simmer. Cook uncovered until lentils and potatoes are soft, stirring occasionally, about 25 minutes.
- Season to taste with salt, and continue to simmer until mixture has thickened, about 10 minutes. Whisk dal to amalgamate lentils and sweet potatoes. If dal is too soupy, increase heat and cook for a little longer.
- To serve, place dal in a serving bowl, shave thin strips of fresh coconut on top if desired. Serve hot.
SUPERFOOD BUTTERNUT SQUASH LENTIL SOUP
(with thanks to acouplecooks)
- 3 garlic cloves
- 3 carrots
- 3 large leeks
- 1 medium butternut squash (4 to 5 cups diced)
- 1 bunch kale
- 2 tablespoons olive oil
- 1 teaspoon salt
- 8 cups vegetable stock (we used 6 cups broth and 2 water)
- 1.5 cups red lentils
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Fresh ground pepper
- 1 tablespoon lemon juice (optional)
- Mince the garlic. Peel and chop the carrots into half moons.
- Chop up the leeks, chunky style
- Chop the squash into chunky cubes
- Wash and chop the kale
- In a large pot over medium heat, heat the olive oil; add the leeks or onions and sauté until softened, about 4 to 5 minutes. Add carrots and garlic and sauté for 3 to 4 minutes until softened.
- Add the squash, vegetable stock, lentils, thyme, oregano, and salt and bring to a boil. Reduce heat and simmer for about 20 minutes until the lentils and butternut squash are soft (taste test a few).
- In the last few minutes, add the chopped chard and simmer until tender. Add additional salt and pepper to taste. If desired, stir in the lemon juice.
DELICIOUSLY RICH LENTIL BOLOGNESE
(with thanks to theendlessmeal.com)
- 2 tablespoons olive oil
- 500g pasta of choice
- 1 medium onion, finely diced
- 2 large carrots, finely diced
- 1 red capsicum, finely diced
- 1 teaspoon each: sea salt and sugar
- 4 large garlic cloves, finely minced
- 400g can tomato paste
- 1 tablespoon miso paste
- 1 cup red whole lentils
- 4 cups water
- 1 cup halved cherry tomatoes
- Parmesan, sage leaves for topping
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook until it starts to soften, about 5 minutes. Add the carrots, capsicum, sea salt, and sugar to the skillet and continue to cook, stirring occasionally, until everything is well caramelised, about 15 minutes. Add the garlic and tomato paste to the skillet and let it cook until the tomato paste is caramelised and fragrant, about 3 minutes.
- Add the miso, lentils, and water to the skillet and bring to a boil. Reduce the heat and let the lentils cook, uncovered, for 25-30 minutes, or until they are soft. Stir the lentils occasionally and add more water if they are looking dry. Stir in the cherry tomatoes.
- While the lentils are cooking, bring a large pot of well-salted water to a boil. Add the Pasta and cook as per packet instructions. Drain and toss with a little olive oil.
- Serve the pasta topped with the lentil bolognese and sprinkled with parmesan and a few sage leaves.
PEANUT CHOC CHIP LENTIL BLONDIES
(with thanks to ambitiouskitchen.com)
- 1/2 cup red whole lentils
- 1/2 cup all-natural creamy or crunchy peanut butter
- 1/3 cup pure maple syrup
- 1 tablespoon pure vanilla extract
- 1 cup gluten free rolled oats
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/3 cup mini chocolate chips, plus 2 tablespoons for sprinkling on top
- In a small saucepan, combine lentils and 1 cup of water; bring to a boil. Reduce heat, cover, and simmer for 10-15 minutes or until lentils are soft.
Transfer lentils to a food processor, add a few tablespoons of water, then process until lentils are a smooth puree; set aside.
- Preheat oven to 180 degrees C and spray slice tray with nonstick cooking spray.
- Place oats in blender or food processor and process until finely ground and smooth like flour. Don’t worry, it doesn't need to be perfect but it should take a few minutes. Transfer to a large bowl and whisk in baking soda and salt; set aside.
- In a large bowl of electric mixer, mix together peanut butter, maple syrup, and vanilla until smooth. Add in lentil puree and mix until well combined.
- Fold in oat mixture then gently fold in 1/3 cup of chocolate chips. Pour batter into prepared baking pan and sprinkle remaining chocolate chips over the top.
- Bake for 20-25 minutes, then cool brownies completely on wire rack befire cutting into 16 squares.
CHEESY LENTIL BAKE
- 380 g red lentils
- 1 litre vegetable stock
- 1 tbsp oil
- 1 small leek, halved lengthwise then thinly sliced
- 1 small carrot, diced fairly small
- 130 g green beans, cut into 1cm slices
- 150 g rolled oats
- 2 tsp smoked paprika
- Black pepper
- 150 g cheddar cheese, grated
- 1 large tomato, sliced
- Add the red lentils and vegetable stock to a saucepan, and bring to a simmer. Cook over a medium heat until the red lentils are tender and any excess liquid has cooked off - around 15 minutes. You'll need to stir regularly, especially in the last few minutes, to ensure the lentils don't stick to the pan.
- Meanwhile, heat the oil in a frying pan, and add the chopped leek, carrot and green beans. Cook for a few minutes over a medium heat, until the leek is soft. Set aside to cool.
- When the lentils are cooked, transfer them to a large mixing bowl, and add the cooked vegetables, rolled oats, smoked paprika, and a generous pinch of black pepper. Allow the mixture to cool for a few minutes, then add about 2/3 of the grated cheese (hold some back for topping). Mix thoroughly.
- Spread the lentil mixture out into a greased baking tin and smooth out the top. Add the remaining grated cheese and a few slices of tomato. Bake at 180°C for around 45 minutes, or until the lentil slice is firm and the cheese on top is golden (cover with foil if you feel the cheese is browning too quickly). Either serve immediately, or allow to cool and cut into slices.
SPICY VEGAN LENTIL CAKES
- 1 cup red lentils
- 1 small bunch parsley, chopped
- 1 medium onion, diced
- 4 Tbsps psyllium husks (or one large egg)
- 4 Tbsps nutritional yeast flakes
- 2 capsicums (I used one red and one yellow), chopped
- about ½ cup flour of choice (I used some chickpea flour)
- 2 tsps smoked paprika
- 1 tsp spicy paprika
- ½ tsp chili flakes
- sea salt and ground pepper, to taste
- oil, for frying
- Add lentils in a pot and cover them with water. From the moment they start boiling, let them boil for about 20 minutes and then remove from heat.
- Strain the lentils very well and put them in a large bowl. Start mashing them using a fork or a vertical blender. Add the rest of the ingredients, except oil.
- Start mixing the composition. It has to be sticky and easy to shape. If it’s not it means that you didn’t strain the lentils very good and the composition is too wet. No problem, just add more flour until it has a dough-like consistency. Alternatively, let it rest in the fridge for 10-15 minutes.
- Spray a non stick pan with some oil. Not too much. Put each patty on the frying pan and let it fry about 2 minutes on each side.
ROSEVALE RAINBOW LENTIL SALAD
1 cup Rosevale Lentils
2 cups stock or broth (I used the Nutra Organics Broth)
1 cup water
1 cup grated carrot (Approx 2 medium carrots)
1 cup grated beetroot (Approx 1 medium beetroot)
1/2 red onion, finely chopped
1/2 cup pine nuts
2 Tbspn fresh mint
1 tspn coconut oil
1/4 cup lemon juice
1/3 cup olive oil
1 Tbspn balsamic vinegar
1 Tbspn tamari
1 garlic clove, crushed
salt and pepper to taste
- In a medium saucepan place the lentils and 2 cups of stock or broth and 1 cup of water. Bring to the boil, then reduce to a simmer cook for 15 min until tender. Cook so the lentils are still firm to touch, don't overcook as they will go mushy.
- While the lentils are cooking toast the pine nuts. Heat a small frying pan on a medium heat. Add the coconut oil and then the pine nuts cook for 2-3 minutes turning frequently until slightly golden. Remove and set aside on a paper towel while you prepare the rest of the salad.
- Once the lentils are cooked quickly rinse under cold water (you don't want to wash away the flavour from the stock) and drain then place in a salad bowl.
- Add the grated beetroot, carrot and chopped red onion to the salad bowl and toss.
- Top with the pine nuts and fresh mint, pour over the salad dressing, toss again. Add salt and pepper to taste.
SPROUTED ROSEVALE LENTIL BUDDA BOWLS
- 2 medium beets, peeled
- 2 medium carrots, peeled
- Half a red onion, peeled
- 25 green beans, topped and tailed
- 2 teaspoons olive oil
- ½ cup (115 grams) barley, rinsed (or sub another grain)
- 2 cups (475 ml) water, divided
- 2 cups (180 grams) sprouted Rosevale Lentils
- 1 teaspoon salt, divided
- 3 tablespoons tahini
- 1 ½ teaspoons red wine vinegar
- 1 clove of garlic
- 2 radishes, thinly sliced
- 2 slices of lemon, for serving
- A few grinds of pepper, for serving
- Preheat the oven to 200°C
- Cut the beets, carrots and red onion into more or less equal-sized chunks. Slice the green beans in two. Drizzle the vegetables with 2 teaspoons of oil and toss. Arrange on a baking sheet. I like to put the beets in a separate dish just in case they need a couple more minutes to roast. Roast the vegetables for 30-40 minutes or until tender.
- Meanwhile prepare the barley. Place the barley and 1 ½ cups (355 ml) of water in a small pan and bring to a boil. Reduce the heat to low and cover. Cook for 30 minutes or until tender. If there is any water remaining in the pot simply drain it off. Allow the barley to cool slightly then mix it with the sprouted lentils and ½ teaspoon of salt.
- Once the beets are roasted and cooled enough to touch, prepare the sauce. Combine 120 grams (4 oz) of the beets (about ½ a cup of beets) with the remaining ½ cup (120 ml) of water, ½ teaspoon of salt, the tahini, vinegar and garlic in a blender or food processor. Process until smooth.
- Make the bowls by dividing the barley-lentil mix between two bowls and topping with the roasted vegetables, sliced radishes, lemon slices and a few grinds of pepper. Serve the beet sauce on the side.
ROSEVALE LENTIL AND VEGETABLE LOAF
200g Rosevale Lentils
400ml vegetable broth
1 onion, chopped
1 garlic clove, chopped
1 spring onion, chopped
1/2 red capsicum, chopped
1 egg, beaten
Salt and pepper
Set oven to 180C
Place the lentils and broth in a saucepan and gently simmer and stir occasionally until the liquid is mostly absorbed and the lentils are soft, take off the heat and allow to sit for a while in the pan to soak up as much of the broth as possible.
Strain the lentils.
Whilst the lentils are cooking fry the vegetables until they start to turn golden.
Place the lentils, cooked vegetables and egg in a bowl and mix. Season with herbs and salt and pepper.
Pour the mixture into a lined loaf tin and bake at 180C for 40-50 minutes, until golden brown, allow to stand for 5 minutes, then turn out of the pan.
Serve sliced with salad or have on its own for a delicious snack.
ROSEVALE LENTIL, BEEF AND RED ALE STEW
1kg stewing beef, large chunks, trim off fat
2- 3 tbsp olive oil
2 onions, diced
2 celery stalks, cut into large chunks
2 cloves garlic, peeled and diced
2 sprigs fresh thyme
1 tbsp apple cider vinegar
3 carrots, large diagonal discs
2 tbsp tomato purée
1 tbsp plain flour
Parsley, handful, chopped
150g Rosevale red lentils, uncooked
500ml beef bone broth
500ml Watsacowie Jazzy Red Ale
Salt and freshly cracked black pepper
Preheat an oven to 180°C, Season the meat. Heat two tablespoons of oil in a flameproof casserole over a high heat and brown the meat. Remove and set aside.
Adding more oil, sauté the onions, celery, garlic cloves and thyme, adding apple cider vinegar as the vegetables start to catch. Add carrots and sauté until slightly browned. Stir in butter and tomato purée for one minute before adding flour, stir to cook for two minutes.
Return the beef to the casserole, add parsley, bone broth, Rosevale red lentils and the Watsacowie Jazzy Red Ale. Bring the casserole just to the boil, cover and transfer to the preheated oven for one and three quarters hours, until the meat is tender, stirring halfway through.
Serve with mashed potato or pasta and crusty bread.
ROSEVALE LENTIL AND CHICKEN (MAN FLU HEALING) SOUP
2 tsp Olive oil or coconut oil
1 Onion, diced
4 cloves of garlic, sliced
1 carrot diced
2 celery stalks, diced
2cm piece of ginger, grated
1cm piece of turmeric, grated
500ml Chicken bone broth
1/2 a chicken cooked
2 tbs dry Chicken stock
1 cup of rosevale lentils
Can be served with noodles, or sour dough bread
I also added 2 scoops of nutria organics collagen beauty powder for and extra boost for gut health
Start by cooking off the celery, carrot, garlic, ginger, onion and turmeric.
Once soft and fragrant, add the bone broth, chicken stock, rosevale lentils and 500ml extra of boiling water. Simmer away until lentils are cooked.
Add your cooked noodles if using.
ROSEVALE LENTIL AND PEARL BARLEY SOUP
1 cup of Rosevale lentils
1 cup of pearl barley
4 cups of stock
1 table spoon of bone broth concentrate
2 carrots, sliced
1 stick of celery, sliced
1 onion, sliced
2-4 garlic cloves, sliced
Extra boiling water
Sauté the garlic and onion in a large pot, once soft, add all veggies, cook for 5mins. Add bone broth paste and stir, add stock, barley, and our rosevale lentils. Allow to simmer until lentils and barley are soft. Add the extra water if needed. Enjoy!
You could add meat to this too or any other vegetables that are in the fridge!
ROSEVALE LENTIL, SHREDDED CHICKEN AND SPINACH SOUP
* 1 tsp olive oil
* 1 white onion
* 2 cloves of garlic
* 2 sticks of celery
* 1 small bunch of fresh coriander
* 1 tsp turmeric
* 1 tsp ground cumin
* 80g spinach
* 2 medium (about 450g) sweet potatoes
* 6 large vine tomatoes, (about 300g), roughly chopped
* 320g red lentils
* 1 litre organic vegetable stock
* 4 tbsp natural yogurt * Crusty bread to serve. * shredded cooked chicken Method: Place a large pan on a medium heat, along with a little oil. Peel the onion and garlic, then roughly chop with the celery and add to the pan. Finely chop the coriander stalks and throw them in too, then cook for 8-10 minutes, or until soft and golden, then add the spices and keep cooking for a further couple of minutes, stirring until combined and smelling lovely.
Meanwhile, peel the potatoes and roughly chop them, as well as the tomatoes. Add both to the pan, along with the lentils and vegetable stock. Bring to the boil and then turn down to simmer for 25-30 mins, until the potatoes are soft and the soup has thickened (feel free to add more water if you feel it needs it). Stir through the spinach if using, then season with salt and pepper. Now you can blitz up the soup, keep it chunky, or take out a few ladlefuls and blitz that then add it back to the chunky mix to create a mix of textures.
Serve up into bowls with the cooked shredded chicken, a dollop of natural yoghurt, top with the picked coriander leaves and serve with some crusty bread