| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Food3, Ood9 |
1 |
servings |
INGREDIENTS
| 4 |
|
Sheets spring roll pastry |
| 1 |
tb |
Vegetable oil |
| 1/4 |
md |
Sized onion |
| 1 |
|
Clove garlic; peeled and crushed |
| 1/2 |
|
Lemon grass stick |
| 1 |
pn |
Turmeric |
| 1/4 |
ts |
Chilli; seeds removed and |
|
|
; roughly chopped |
| 1 |
|
Red pepper; seeds removed and |
|
|
; roughly chopped |
| 1 |
ts |
Tomato paste |
| 1 |
pn |
Ginger |
| 50 |
g |
Red lentils; soaked in water |
|
|
; overnight (2oz) |
| 200 |
ml |
Vegetable stock or water; (7fl oz) |
| 1 |
tb |
Sunflower oil |
| 1 |
ts |
Light sesame oil |
| 1/2 |
|
Red pepper; seeds removed and |
|
|
; finely sliced |
| 1/2 |
|
Yellow pepper; seeds removed, |
|
|
; finely sliced |
| 1/2 |
|
Clove garlic; peeled and crushed |
| 8 |
|
Mangetout; finely sliced |
| 1 |
sm |
Courgette; ends trimmed |
| 100 |
g |
Fine noodles; cooked and |
|
|
; refreshed (4oz) |
|
|
Salt and freshly ground pepper |
INSTRUCTIONS
FOR THE SAUCE
FOR THE VEGETABLES
Pre-heat the oven to 200°C/400°F/gas mark 6
For the sauce, soak the lentils in water overnight or for a few hours
before using them. Drain the lentils and keep aside.
Heat the vegetable oil in a saucepan and add the onion, garlic, lemon grass
stick and turmeric, and sweat until translucent but without colouring. Add
the chilli and pepper and sweat for a few seconds. Add the tomato paste and
pinch of ginger followed by the lentils. Cover with vegetable stock or
water, bring to the boil and simmer, covered, for about 30 minutes,
stirring frequently until the lentils are cooked and soft. Take off the lid
and remove the lemon grass stick. Puree in a liquidizer, return the mixture
to a saucepan and bring to the boil. Season with salt and pepper and keep
aside.
For the baskets, arrange 2 sheets of spring roll pastry in front of you and
place crosswise over a ramekin dish 8cm(3inch) in diameter and 4cm(2inch)
and hold together with a rubber band. Place on an oven tray, upside down,
and bake in the oven for about 3-4 minutes until brown. Remove from the
oven and allow to cool. Remove the rubber band carefully and lift the
baskets off the ramekin dishes and keep aside.
To finish, heat the lentil sauce and keep aside. Heat a non-stick pan and
add the sunflower oil and sesame oil, making sure the pan is hot. Add the
peppers and stir-fry for about 30 seconds, moving constantly. Add the
noodles and mix with the vegetables. Reduce the heat and season with the
salt and pepper. Remove the pan from the heat. Place a basket in the centre
of each of the plates. Carefully spoon the noodles and vegetable mixture
into each basket, pouring the lentil sauce around the baskets. Garnish with
herbs and serve.
Converted by MC_Buster.
Per serving: 345 Calories (kcal); 28g Total Fat; (68% calories from fat);
5g Protein; 24g Carbohydrate; 0mg Cholesterol; 55mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.
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