Lentil and Radicchio Salad with Capers and Walnuts

Brown or black lentils are a particular favourite in Autumn, Winter and Early to Mid Spring. They have an earthy heartiness about them. Any of the dark lentils are happily received in this kitchen – puy, beluga, horse gram, matki, whole red lentils, for example.

Today I paired them with a radicchio – the bitterness of this lettuce goes so well with the earthy lentils, and added tartness with some lemon juice and capers. Walnuts have a great affinity with earthy flavours – beetroot for example – so they go well with earthy lentils too. Capsicum adds fresh crunch and herbs enliven the dish.

Similar recipes include Lentil Salad with Pomegranate Molasses, Brown Lentil Sprouts Sundal, and Salad of Rocket and Radicchio.

Browse all of our Salads, all of our Radicchio dishes or explore our Mid Spring dishes.

Continue reading “Lentil and Radicchio Salad with Capers and Walnuts”

Puy Lentils with Roasted Pumpkin, Sage and Feta

Don’t you love pumpkins especially as they appear with their gorgeous colours in Autumn? For me, they are the very best decoration for the table. Autumn colours, beautiful shapes, a reminder of the delights that Autumn brings.

But eventually it has to be cooked. What is better than a salad or warm dish based on lentils and roasted pumpkin? Butternut can be used.

This is also a very excellent Xmas dish.

This is a recipe from Ottolenghi’s Simple, but I played with it a bit. He recommends butternut, I used pumpkin; he uses dolcelatte, I used feta (as I keep an amazing creamy feta in stock almost constantly), he used Puy lentils, I used a similar one that is deep and delicious in taste – stocked by my whole foods store but unlabelled. It shows how Ottolenghi’s recipes are versatile, so flexible with the ingredients that you have at hand.

The salad can be served warm or at room temperature. It can be made in advance, up to 6 hours. If you want to use tinned lentils, go for it – just skip the cooking step.

Similar recipes include Salad of Butternut and Noodles, Grilled Butternut with Walnut Salsa, and Roast Pumpkin Couscous Salad.

Browse all of our Pumpkin Salads and our Puy Lentil recipes. Our Ottolenghi dishes from Simple are here. We have written about our experiences cooking through Plenty More. Or explore our Late Autumn recipes.

Continue reading “Puy Lentils with Roasted Pumpkin, Sage and Feta”

Horse Gram Lentils (Kollu) with Feta and Tomatoes

Such a bang of wonderful flavours

Horse Gram is one of our more recent discoveries. Well known and used in rural India, it has not found its way into other cuisines. You will need to buy it at your local Indian grocer, or perhaps online.

It is a special lentil, full of protein, and will hold its shape well when cooked. This makes it ideal for salads. Its earthy tastes makes it pair well with ingredients like beetroot, walnuts and pomegranate molasses. It contrasts well with crisp greens and mild acidic or sharp tastes like onion, sumac, rocket, baby spinach, lemon, and preserved lemon.

In today’s salad we use the sharpness of feta, onion and vinegar, the beautiful flavour of semi dried tomatoes, and pomegranate molasses in this salad. Do search your Indian grocery for this lovely lentil. You can also use Matki (moth beans) instead, or use a mix of both.

The recipe douses the lentils with vinegar, onion, salt, pepper, garlic and oil as soon as they are cooked. When warm, they soak in the flavours and aromas properly. Feta, lots of herbs and semi dried tomatoes are mixed in at the end. The result in such a bang of wonderful flavours.

Read more about  Horse Gram (aks Kulthi Bean). It is easily purchased in Indian shops.

Similar recipes include Horse Gram Thoran, Horse Gram and Pomegranate Salad, Sprouted Horse Gram Sundal, Caprese Salad, and Horse Gram Vadai.

Browse all of our Horse Gram recipes and all of our Salads. Or explore our Late Summer recipes.

Continue reading “Horse Gram Lentils (Kollu) with Feta and Tomatoes”

Cucumber, Carrot and Green Mango Koshambari

Koshambari Salads are perfect Summer “round out the meal” salads as they contain both cooling vegetables and lentils for protein. So often the advice given to vegetarians is written by non-vegetarians and therefore includes only vegetable-based dishes without lentils, grains, soy products, nuts, seeds and so forth, in sufficient proportions for a balanced vegetarian diet.

The great thing about traditional Indian vegetarian cuisines is that they are naturally balanced in all sorts of ways – nutritionally, texturally, flavour-wise, ayurvedically, …. Forget the current Western style fashions in India, like the addiction to Oreo biscuits and too much street food (how can I criticise either of these!), the combinations of grains, lentils, paneer and vegetables is naturally balanced.

Koshambari is the perfect Summer salad, with cooling ingredients and the surprising inclusion of soaked but raw lentils, either chana dal or mung dal. Today we use chana dal with carrots, cucumber and green mango. Delicious. While raw foods are not common in India, the occasional Kosumalli makes an appearance. Raw food is not sanctioned by Ayurveda – so there are versions of this salad that lightly saute the ingredients. You can do this too, should you desire.

We have compiled 30 Great Mid Summer Salads for you, so it is very easy to vary your salads each day.

Similar recipes include Horse Gram Salad with Feta and TomatoesGreen Mango Rice, Sweet and Sour Cucumber Salad, Carrot Koshambari, Cucumber and Mung Kosumalli, and Daikon Salad with Coconut and Nigella Seed.

Browse all of our Koshambari recipes and Indian Salads. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Summer recipes.

Continue reading “Cucumber, Carrot and Green Mango Koshambari”

Hesarubele Koshambari | South Indian Mung Dal and Cucumber Salad

Koshambari (also known as Kosumali) is a lovely crunchy and refreshing salad from Karnataka in the south of India which is made in a variety of ways. While it almost always contains cucumber and mung dal or channa dal, it can also be made with carrots, sprouted lentils or green mangoes.

It is a traditional salad and it is typically served as a part of the meal during festivals, weddings and gatherings. It is also often made at home for daily meals.

The ratio of cucumber to lentils can vary with the region, the household, and the season. Some will make it and emphasise the cucumbers. Others will make it with a predominance of lentils. Other places will balance the two.

For such a simple salad, there are endless ways of making it, so much so that you could eat it at every house in a street, and every salad will taste slightly different. I tend to increase the cucumber component here in Summer where the temperatures can get up to 45C – 46C at times, and increase the lentils in the Autumn and into Winter.

Serve this Kosambari with hot Masala Chai during your tea time break or with your lunch or dinner. Generally it is served as just a couple of Tblspn or so on each plate along with the other dishes.

Similar recipes include a Collection of Kosumalli Salads, Cucumber Kosumalli, Carrot Koshambari, Ambe DalCucumber and Mung Salad, Meenakshi Ammal’s Kosumalli, and Indian Cucumber Salad.

Browse all of our Koshambari Salads, and all of our Indian Salads. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Summer recipes.

Continue reading “Hesarubele Koshambari | South Indian Mung Dal and Cucumber Salad”

Black, Brown or Green Lentil Salad with Pomegranate Molasses

I had been in a conference and training for 12 hours a day for a full 5 days and was yearning for fresh food, sunshine and exercise. The food part was easy, a large bowl of lentil salad with pomegranate molasses and cumin and lots of fresh herbs.

This is a quick and easy salad, once the lentils are cooked. You will love it.

Similar recipes include Horse Gram Salad with Feta and Tomatoes, Puy Lentil Stew with Eggplant, Spicy Beluga Lentils, Brown Lentil Sprouts Sundal, Puy Lentils with Asparagus and Watercress, and  Easy White Bean Salad.

Browse all of our Lentil Salads, and explore our Mid Spring dishes.

Continue reading “Black, Brown or Green Lentil Salad with Pomegranate Molasses”

Green Puy Lentils, Asparagus and Watercress

Green lentils, brown lentils, red lentils, black lentils, yellow lentils, split peas, dried peas – the world of Western lentils is quite different to the world of Indian lentils. It presents a challenge to your pantry space if you commonly cook lentils from both cuisines. Two of the coloured lentils we adore and keep in our pantry each winter – the green French or Du Puy lentil, and the black Beluga lentil.

This salad is terrific, mixing hot green lentils with parmesan and asparagus with a dressing made from watercress and parsley. In many ways, this dish is about the parmesan rather than the lentils, dressing or asparagus. That yeasty, earthy umami flavour with the lentils and dressing as a base will have you coming back for more and more. The asparagus offers a delightful crunch.

It is an Ottolenghi recipe from his book Plenty. Currently we are cooking from his book Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our garden and pantry.

It is Ottolenghi Cooking the Books Day on the blog – one of two days per month where we publish the latest recipes we have tried in our project of cooking from Ottolenghi’s books – those we have cooked directly and those we have been inspired by.  For the original recipes, check his books and his Guardian column.

Similar recipes include Puy Lentils with Roasted Pumpkin, Sage and Feta, Lentil Salad with Pomegranate Molasses, and  Spring Salad.

Browse all of our Asparagus recipes, Puy Lentil dishes, and all of our Salads. Our Ottolenghi dishes from Plenty are here. We have written about our experiences cooking through Plenty More. Or explore our Early Winter recipes.

Continue reading “Green Puy Lentils, Asparagus and Watercress”

Simple Delicious Chickpea Salad

I love to make this with chickpeas hot from the pan, but can be made with a can of chickpeas too.

There is something very special about chickpeas hot from the pan, drizzled with olive oil, and only then sprinkled with salt and some lemon (not lime) juice squeezed over. The hot chickpeas release their aroma to the olive oil and the olive oil its aroma to the chickpeas. It is quite special.

My favourite way of cooking chickpeas is on the slow cooker setting of my rice cooker. Set it for 9 hours or so, and then let it sit on the Warm setting for several hours. There is no need to be precise with a slow cooker – but be sure it is a “slow” cooker, not just a “bit slower than normal” cooker. I have one of those too, in my cupboard, used occasionally.

Are you looking for similar recipes? You might also like to try Baked Dakos with Tomatoes and ChickpeasSmashed Chickpeas with Broccoli and Dukkah, Chickpea Sundal (Indian Salad), and Green Salad with Chickpeas and Feta.

Browse all of the Chickpea Salad recipes and all of the dishes featuring Chickpeas, explore the Bittman Salads and check out all of the many many Salad recipes. Be inspired by our Early Autumn recipes.

Continue reading “Simple Delicious Chickpea Salad”

Crushed Du Puy Lentils with Tahini and Cumin

This sustaining meal-on-a-plate is a little bit like hummus, though much easier and quicker to prepare. Eat with warm flatbread and a salad.

It is a very very cool summer’s day, full of storms and we are all reaching for our unused jackets to keep warm. We look for something more substantial and comforting today from the kitchen.

I love the lentils of India and the Middle East, and I love the lentils of the West (although a much more limited range). Commonly, lentils soften much more quickly than most dried beans and peas, and take only 20 – 40 minutes to cook. While red lentils (masoor dal), fall apart in the cooking (so making them perfect for soups), brown and green varieties hold their shape, making them a very good base on which to layer other foods. A pan of cooked lentils – braised with carrots, onions, celery, hard herbs and vegetable stock – is a useful thing to have in the fridge, ready to for the basis for turning yesterday’s leftover dishes into a whole new meal.

You might also like to try Puy Lentil Stew with Eggplant, Spicy Beluga Lentils, Citrusy Beetroot with Puy Lentils, Indian Du Puy Lentil Sundal Salad, Kosheri – Rice with Vermicelli and Lentils, and Du Puy Lentil Soup.

Browse through our Du Puy recipes, and you might like to explore all of our Ottolenghi recipes. Be inspired by our Late Summer recipes.

Continue reading “Crushed Du Puy Lentils with Tahini and Cumin”

Easy White Bean Salad | Easy Cannellini Bean Salad

This salad is ready in minutes

The ability to arrive home from work and throw together a salad or two to go with the main meal – or as a meal in itself – is something that we strive for with our modern “on the go” lifestyles. Using either canned beans or precooked beans that you have kept in the freezer, this salad is ready in minutes. Grab some cherry tomatoes and rocket (arugula) from the corner shop as you walk home from the bus stop, and you are good to go.

PS It is flavoursome too.

Are you looking for other White Bean dishes? Try White Bean and Tahini Salad, White Bean Soup, and Glorious Five Bean Salad.

Try other Salads also. You might particularly like Horse Gram Salad with Feta and Tomatoes, Carrot and Blueberry Salad, Grown up Potato Salad, and a Simple Celery Salad.

We have a wealth of salad recipes. You can browse them here.  Have a look at our recipes for Cannellini Beans and explore all of the Bittman Salads. Or take some time to explore our Early Autumn dishes.

Continue reading “Easy White Bean Salad | Easy Cannellini Bean Salad”