Buddha bowl for autumn? 


Hello Dear Reader,

I love the concept of a Buddha bowl of delicious good grub. There might be a few lentil recipes ahead as I’ve got a kilo bag to get through. Feel free to leave some lentil ideas.

I just made dal, or a mild version of it.

1 cup of red lentils – add to a small pan with water to cover about 2 inches deep, they absorb all the water. Bring to the boil and simmer, scooping off any scum. 

1 chopped and fried onion, when it’s softened in some oil, add two cloves of crushed garlic, I chopped chilli, add the seeds if you want heat, I added a teaspoon of cumin powder too. 

When the lentil are completely  cooked, add the cooked onions, garlic and spices. Stir in a knob of butter too.

I chopped a courgettes, two cooked beetroot and a tomato, sprayed them fry lite and roasted them for fifteen minutes.

I also steamed some finely shredded spring green, after I cooked them, I tossed them in a splash of olive oil, lemon juice and black pepper.

I also cooked some brown rice.

There it is a bulging bowl of cheap and delicious healthy grub. Well under a pound a portion with plenty of protein in the lentils with a slight kick of spice.

Over to you, a kilo of lentils to use up and your ideas are welcome. Also, any ideas for hot Buddha bowls for the autumn? I know it’s still summer here but it’ll cool down soon enough.

Until tomorrow,

Love Froogs xxxxx 

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19 thoughts on “Buddha bowl for autumn? 

  1. That looks yum, red lentils are so versatile and so cheap. A favourite in our house is lentil and bacon soup. I saved the recipe from the good food website. Instead of pancetta I use good old cheap smoked bacon. in the winter we make a thicker version by adding extra lentils and any cooked vegetables that we have left over from the day before. It’s good with smoked paprika added to it. The thickened version is lovely served over a baked potato. My boys love it, and usually top it with some grated cheese. Here’s the web link http://www.bbcgoodfood.com/recipes/2155646/lentil-and-bacon-soup

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  2. I am vegetarian, the only one in our home, I use lentils in place of mince in spaghetti bolognese and lasagne and we all eat those, today we had lentil and tomato soup for lunch, that always goes down well, sometimes we have grated or parmesan cheese on top, with a hunk of bread or a side of rice crackers it makes a hearty meal!, I have recently bought ” The Thug Kitchen ” , it is full of good for you easy meals ( also a good deal of swearing ) and we have enjoyed some of their meals. We also have a lot of chick peas, so many things can be made with those! Love the idea of growing your natural hair colour, I am very lucky not to have too many greys but when I turned 60 this year I had pink streaks put in my hair, it was fun but I shan’t do it again SO expensive! Silver ( sound more exotic! ) is a lovely colour !

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  3. I too love a buddha bowl, would never have thought of putting dhal in it though so thanks for that. Roast sweet potatoes or any roast veg, falafels, meatballs, halloumi, chickpeas, hummous, avocado. So many variations. Thanks for the blog, has seen me through all of life’s ups & downs.

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  4. I use brown (but red will do it) for a brown rice & lentil salad, Take 2 parts cooked brown rice , with one part cooked lentils, with equal amounts of grated carrot, chopped onion and raisins, mix through a 3-2-1 of Jamie Oliver’s vinaigrette to taste and allow to infuse, Serve as a side to a salad or cold meats

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  5. Hi Froogs, I make pumpkin and lentil savoury rolls, just delicious, you’ll just need to substitute in your gluten free pastry. You’ll find the recipe on my blog. I love the look of those Buddha bowls, so filling and healthy. Have a great day
    Fi

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  6. I’m 51 and embarrassed to say I’ve never, ever cooked with lentils!! Im going to try now though. I use lots of dry ingredients so not sure why I’ve never used them.

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  7. Vege moussaka, I make a Bolognese sauce with the lentils. I microwave a couple of potato’s until nearly cooked, chargrill some aubergine slices. Then layer it up. Add a layer of grated cheese then on top instead of a white sauce I use a tub of Greek yogurt let down with a little milk, beat in an egg or two.
    Bake for about 45 mins. Freezes really well.

    That’s the basics, I am sure you can tweak to suit your own taste.

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  8. There’s a fantastic Madhur Jaffrey recipe (just google it, it’s out there) for Turkish Red Lentil soup, uses red lentils,onions and potatoes plus paprika. Really, really good, filling, and freezes beautifully. One of the easiest soups I’ve ever made and everyone raves about it.

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