Posts Tagged With: pulses

Red lentil fritters with green yoghurt


These little morsels may be on the diminutive side, but they punch well above their weight in the flavour stakes. If you wanted to make them gluten-free, you could substitute the flour with teff flour or GF self-raising flour – you may need to add a little more to make the required consistency.

Fresh from the garden: lemon, onion, coriander, parsley, garlic, chilli
Recipe source: adapted from a recipe on
Serves: 6 or 24 tastes


  • Frying pan
  • Measures: jug, cup, tablespoon, teaspoon, ½ teaspoon
  • Mortar and pestle
  • Chopping boards and knives
  • Large saucepan and lid
  • Mixing bowls – large, medium, small
  • Microplane zester
  • Citrus juicer
  • Salad spinner
  • Tongs
  • Scales
  • Mini chopper processor
  • Whisk
  • Serving plates and little bowls

·       ½ onion

·       2 garlic cloves

·       2 teaspoons coriander seeds

·       2 teaspoons cumin seeds

·       2 tablespoons olive oil

·       200g (1 cup) red lentils

·       2 eggs

·       100g self-raising flour

·       2 lemons

·       Rice Bran oil, for shallow-frying

Green yoghurt

·       Small bunch coriander

·       Small bunch flat-leaf parsley

·       1 garlic clove

·       ¼ long green chilli

·       ½ teaspoon ground cumin

·       ¼ teaspoon ground cardamom

·       1 tablespoon olive oil

·       100g Greek yoghurt

What to do:

For the lentil fritters:

  1. Measure the spices into the frying pan and heat, gently toasting for a few minutes. Remove from the heat and leave to cool, then coarsely grind with the mortar and pestle.
  2. Peel and finely chop the onion and 2 cloves of garlic.
  3. Heat the 2 tablespoons of olive oil in the saucepan over medium-high heat, add onion and garlic and sauté until tender for about 5 minutes.
  4. Stir in spices and fry until fragrant for 30 seconds, then add lentils and 650ml water, bring to a simmer, cover and cook until lentils are tender and liquid is absorbed for about 10 minutes. Transfer to a bowl to cool.

 For the green yoghurt:

  1. Wash the lemon and zest only the thin layer of yellow rind, reserving for the lentil mixture, then juice both halves.
  2. Wash the herbs and spin dry. Add just the leaves from the parsley and all the coriander to the small mini-chopper.
  3. Peel the remaining clove of garlic and add to the mini chopper.
  4. Slice the chilli in half (using gloves if you wish). Remove the seeds, discarding into compost, and slice chilli into small bits, adding to the mini chopper.
  5. Finally add the spices to the mini chopper, olive oil and lemon juice and process to a fine purée. Transfer to a bowl, season to taste, swirl in yoghurt and divide into serving bowls.

To finish the lentils:

  1. Separate the eggs, carefully, so that the yolks remain intact and the whites are clean.
  2. Stir egg yolks into lentils, then stir in flour and lemon rind and season generously to taste. Whisk egg whites and a pinch of salt in a separate clean and dry bowl to firm peaks and fold into lentil mixture.
  3. Preheat oven to 180C and heat 3cm oil in the frying pan over medium-high heat. When hot, add heaped tablespoonfuls of lentil mixture in batches and cook, turning occasionally, until golden brown for about 2-3 minutes.
  4. Drain on paper towels, then slice in half if needed. Cut remaining lemon into quarters to serve.
  5. Divide onto serving plates, pop bowls of yoghurt and lemon wedges on and take to the table.

Notes: Why do we need to use gloves when preparing chillies? How can you tell when the oil is hot enough to fry?

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Kale and borlotti bean soup

The kids at Bondi tend to favour smooth, blended soups but sometimes I like to shake things up a bit by getting them to prepare a super-hearty and super-chunky soup instead! This one amazingly always goes down well.

Image 2

Fresh from the garden: kale, onion, carrot, celery, garlic, thyme
Recipe source: Melissa
Serves: 6 at home or 24 tastes


  • Glass bowl
  • Measures: cup, tablespoon, teaspoon, ¼ teaspoon
  • Kettle
  • Chopping boards & knives
  • Large stockpot and lid
  • A selection of mixing bowls
  • Sieve
  • Bowls to serve

  • 1 cup dried borlotti beans
  • 1 teaspoon bicarb soda
  • 1 large brown onion
  • 2 garlic cloves
  • 2 carrots
  • 2 celery sticks
  • 1 bunch kale
  • Olive oil
  • 1 handful fresh thyme
  • 1/4 teaspoon dried chilli flakes
  • 1 tablespoon tomato paste
  • 400g tin diced tomatoes

What to do:

The night before:

  • Place beans in a non-reactive bowl and cover with lots of cold water and a teaspoon of bicarb. Soak for 8 hours or overnight.

In the lesson:

  1. Fill the kettle to the 1.5 mark and set it to boil.
  2. Peel and finely chop the onion and garlic cloves.
  3. Wash, peel and finely chop the carrots.
  4. Wash the celery and shake dry over the sink. Finely chop the stalks including the leaves.
  5. Wash the kale and shake dry over the sink. Slice off the stem, discarding into the compost and finely slice (shred) the kale leaves.
  6. Wash the thyme, spin it dry and strip off the leaves, discarding the stems into the compost.
  7. Pour olive oil into the stockpot just to cover the base and heat over medium heat. Add the onion, and cook until translucent for about 5 minutes stirring occasionally.
  8. Add in the carrot and celery and cook for another few minutes.
  9. Add the garlic, thyme and chilli flakes and then stir in the tomato paste.
  10. Drain the beans, rinse them and drain again. Add them and the tin of tomato, hot water and bouillon to the stockpot and bring to the boil. Reduce heat to low and simmer with the lid half on for 20 minutes or until the beans are tender, adding a little more water if the soup becomes too thick. Add the shredded kale and cook for 5 minutes.
  11. Taste to check for salt levels, then add more if needed and grind in some pepper, then serve. 

Notes: What is a non-reactive bowl? Why do we soak the beans?

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Cauliflower and borlotti bean soup

There is something almost saintly about a pureed bean soup – and this has texture and flavour & a wonderful creaminess from the beans. And protein! Although who cares how healthy this is for you when it tastes so good?!

Fresh from the garden: onion, garlic, bay, cauliflower, parsley
Recipe source: Melissa
Serves: 6 or 24 tastes


  • Kettle
  • Chopping board & knife
  • Colander, sieve
  • Large saucepan or stockpot
  • Measures – jug, tablespoon, teaspoon
  • Bowls – big, medium
  • Salad spinner
  • Stick blender
  • Mouli
  • Ladle
  • Serving bowls



  • 1 large brown onion
  • 4 or 5 garlic cloves
  • 1 large head of cauliflower
  • 2 tins of borlotti beans
  • 2 tablespoons olive oil
  • 2 teaspoons fennel seeds
  • 2 bay leaves
  • 1½ litres vegetable or chicken stock (or 1½ litres water and a tablespoon and a half of bouillon)
  • A small handful parsley
  • Black pepper

What to do:

  • Fill the kettle and set it to boil.
  • Peel and finely dice the onion. Peel and slice the garlic. Wash, drain and chop the cauliflower, finely chopping the stalks and discarding the leaves to the chook bin.
  • Open the tins of borlotti beans, drain into the sieve and rinse well under cold water.
  • Heat the olive oil in the saucepan and gently sauté the onion until soft for about 5 minutes and then add the garlic, fennel seeds & bay leaves and cook gently for another minute.
  • Add the cauliflower and the drained beans. Pour in the stock or water and bouillon.
  • Bring to a boil, then reduce the heat and simmer for 10 minutes until the cauliflower is tender.
  • Meanwhile wash and spin the parsley dry. Pick off the leaves, discarding the stalks, and finely chop.
  • Fish out the bay leaves, grind a little pepper in and then carefully whizz until smooth using the stick blender.
  • For a silky smooth finish you may want to pass the soup through the fine setting of a mouli, and then reheat.
  • Taste for correct seasoning and ladle into bowls.
  • Garnish with parsley and serve!

 Notes: We are using tinned beans in this recipe. What would you need to do if you were using dried beans? What other sort of beans are there? What is bouillon?

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Dee Nolan’s kabuli chickpeas, leek and green veggie soup

Late last year I bumped in to Dee Nolan at Sean’s and we soon got chatting about her amazing olive oils (Sean’s pours the Nolan’s Road Extra Virgin Delicate with the malt scrolls and cracked wheat log) and her organic, South Australian kabuli chickpeas – as well as the great deeds done in the SAKGP schools… Soon after I was the beneficiary at school of a wonderful gift from Nolan’s Road: a huge box of Dee’s chickpeas! Regular readers of this site will know how much I love to blend up these quick-cooking* chickpeas for Yotam’s hummus, but I’ve also been waiting for an excuse to simmer up some seasonal soup…

Rugged up against a cold, windy and rainy autumn day? Perfect!

Nolan’s Road delivery!

Fresh from the garden: potato, leeks, garlic, bok choy, cabbage, kale, spinach, silverbeet
Recipe source: Melissa
Serves: about 6 or 30 tastes


  • Scales
  • 2 large saucepans with lid
  • Chopping board & knife
  • Peeler
  • Grater
  • Kettle
  • Colander
  • Bowls – big, med
  • Mandoline
  • Stick blender
  • Measures – lt jug, tablespoon
  • Wooden spoon, ladle
  • Serving bowls

  • 250g dried chickpeas, soaked overnight
  • 1 large potato
  • 2 large leeks
  • A bunch of leafy green veg: bok choy, cabbage, kale, spinach, silverbeet
  • 1 tablespoon extra-virgin olive oil
  • 1 knob of butter
  • 2 cloves garlic
  • Flaked salt and freshly-ground black pepper
  • 1 litre boiling water with 1 rounded tablespoon bouillon or 1 litre stock
  • 50g parmesan

What to do:

  • Rinse soaked chickpeas, cover with water, bring to the boil and simmer for 10 minutes.
  • Meanwhile, slice off tough bits of leek skin.  Slit from top to bottom and rinse thoroughly under running water to get rid of any mud trapped between layers of the vegetable.  Slice finely.
  • Peel the potato under running water and then slice finely using the mandoline.
  • Peel and finely slice the garlic. Grate the parmesan.
  • Warm a thick-bottomed pan, and add the tablespoon of oil and the knob of butter. Add the leeks and garlic to the pan and sweat gently with a good pinch of salt until tender and sweet – 5 minutes at least. Add the sliced potato and turn in the buttery mixture.
  • Drain the chickpeas and then add to the leeks and sliced potato and cook for 1 minute. Add about two-thirds of the stock and simmer for 15 minutes.
  • Meanwhile wash the leafy veg thoroughly, shake dry and chop into bite-sized pieces.
  • With about 5 minutes to go, add any veggie stalks in to the soup, and then after a minute or two add in the leaves, stirring to combine & wilt.
  • Pour half the soup out into the 2nd pot and puree with the stick blender. Leave the other half whole, and then pour back in together – pureeing half gives a lovely smooth comforting feel but also keeps a bit of texture. Now add enough of the remaining stock to achieve the consistency you like.
  • Check for seasoning, ladle into bowls to serve and add a sprinkle of parmesan to finish.

 Notes: Why do we soak the chickpeas overnight? What’s the number one rule with the mandoline? What is sweating the leeks?

Nolan’s Road kabuli chickpea, leek & green veggie soup

*If you’re researching recipes from European or US books or websites you may read that the chickpeas, once you’ve soaked them overnight, will need an hour or more of  boiling. I find that the Nolan’s Road chickpeas take less than half that time so start checking after about 20 minutes!

And PS. If you can be organised enough to soak your chickpeas in advance, DO IT!!! Whilst I also keep tins of chickpeas, borlotti beans, cannellini et al in my pantry, there is simply nothing better than long-soaked and freshly cooked ones, plus you avoid the nasty BPA-lined tins. Hooray!



Categories: Kitchen Garden, Recipe | Tags: , , , , , , , , , , | 2 Comments

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