Kids Favourites

Roasted carrot & red lentil dip

A simple, delicious and healthy dip for any occasion

500g carrots, trimmed and halved end-to-end
Olive oil
1/2 cup pbseeds Red lentils
1/2 small chilli, seeds removed
1 tsp cumin
1/2 tsp smokey paprika
1 tsp coriander seeds, crushed
1 clove garlic, crushed
2 tbs low fat natural yoghurt
1 tbs fresh coriander leaves, chopped
Extra coriander leaves to garnish
Pita bread

  1. Preheat oven to 180oC. Brush carrots in oil then bake for 20mins or until soft.
  2. Add lentils to boiling water and simmer for 5 mins. Drain.
  3. Return lentils to saucepan then add chilli, paprika, coriander and garlic.  Stir and cook for 2 mins.
  4. Blend carrots in food processor then stir carrot, yoghurt and coriander into lentil mixture.
  5. Serve dip garnished with coriander leaves beside wedges of warm pita bread.

Indian style red lentil dip

1/2 cup PBSEEDS Red lentils, rinsed and drained
1 cup vegetable stock
1/4 tsp ground turmeric
1 tbs oil
1 small onion, chopped
1 clove garlic, finely chopped
1/2 tbs chilli paste
1 tsp ground cumin
1 tsp ground coriander
1 tomato, chopped
2 tbs instant coconut milk powder

  1. Bring lentils, stock and turmeric to the boil then simmer, covered, for 10 mins. Stir occasionally.
  2. Fry onion in oil until soft then add garlic, chilli, cumin and coriander. Stir for 2-3 mins.
  3. Stir the onion and spices into the lentil mixture then add tomato. Stir in the coconut milk powder for 1-2 mins.

Serve with wedges of Pita bread

Hommus

1 cup PBSEEDS chickpeas
3 cloves garlic
3 tbs extra virgin olive oil
juice of 1 lemon
1/2 tsp ground cumin
freshly ground sea salt and black pepper

  1. Add chickpeas to plenty of boiling water and simmer for 30 mins then drain and cool.
  2. Blend chickpeas, garlic, oil, lemon juice, cumin and salt and pepper in a food processor.
  3. Chill and serve with chunks of warm Turkish bread.

Chickpea & Lentil soup

Serves 4

1 1/2 cups PBSEEDS chickpeas
2 tbs oil
2 onions, chopped
2 cloves garlic, chopped
1 tsp ginger powder
2 tsp cumin powder
1 cup PBSEEDS Red lentils
400g tomato puree
6 cups chicken stock
1 tsp ground coriander
handful of fresh coriander, chopped
Juice of 1 lemon

  1. Soak chickpeas overnight and drain or boil chickpeas in plenty of water for 30 minutes and drain.
  2. Saute onions in oil until golden. Add garlic, ginger and cumin and saute for a few minutes. Add chickpeas and lentils. Saute for 5 minutes.
  3. Add tomato puree and stock. Bring to the boil; reduce heat and simmer gently for 30 minutes, stirring occasionally.
  4. Add ground coriander and half fresh coriander. Puree. Stir in lemon juice. Return to stove and heat.
  5. Serve garnished with remaining coriander.

Lentil "sausage" rolls

1 cup PBSEEDS green lentils
1 leek, white part only, sliced finely
2-3 garlic cloves, chopped
2-3 tsp freshly grated ginger
1-2 tsp curry powder
1 egg
1 cup fresh breadcrumbs
1/2 bunch fresh coriander, chopped
Puff pastry sheets
1 beaten egg

  1. Cook lentils in plenty of boiling water for 20 minutes then drain. Roughly puree in food processor.
  2. Saute leek until golden then add garlic and ginger and stir for a few minutes.
  3. Add curry powder and stir through.
  4. Combine lentils, leek mixture, egg, breadcrumbs and coriander in a large bowl.
  5. Cut pastry sheets into small squares and brush edge with beaten egg.
  6. Put a little of the lentil mixture in the center and fold the pastry over. Seal and trim the edge.
  7. Brush top with beaten egg and bake on a greased tray for 20 minutes at 230°C.

Lentil Wontons

15g dried mushrooms
1/4 cup PBSEEDS Red lentils
100g spinach, finely chopped
60g cabbage, finely chopped
4 spring onions, finely chopped
2 tsp fresh ginger, grated
1 tbs dry sherry
2 tsp soy sauce
1/2 tsp sesame oil
40 prepared wonton wrappers
1 egg, beaten with 3 tbs water vegetable oil for deep frying

  1. Place mushrooms in a bowl and cover with boiling water, soak for 20 minutes. Drain then finely chop.
  2. Add lentils to boiling water and cook for 5 minutes, drain.
  3. Combine mushrooms, lentils, spinach, cabbage, spring onions, ginger, sherry, soy sauce and sesame oil.
  4. Place a teaspoon of lentil mixture on each wonton wrapper. Brush edges with egg mixture and gather up wrapper, pressing edges firmly together.
  5. Heat oil in a deep saucepan and cook wontons for 5 minutes or until golden and crisp.

Lentil & vegetable rosti

1 cup PBSEEDS Red lentils
1 large potato, grated
2 medium carrots, grated
2 medium zucchinis, grated
2 medium apples, grated
1 cup cheese, grated
1 onion, diced
2 garlic cloves, crushed
1 cup plain flour
Oil for frying

  1. Add lentils to boiling water and cook for 5 minutes, drain.
  2. Combine lentils, potato, carrot, zucchini, cheese, onion and garlic then mix flour well through so mixture sticks together.
  3. Take a tablespoon of mixture and form into a ball then flatten.
  4. Heat oil in pan and fry each rosti on both sides until golden brown and cooked through.
  5. Serve hot.

Lentil spaghetti bolognese

Serves 6

500g minced beef
2 large onions, diced
3 garlic cloves, crushed
1 cup hot water
3/4 cup PBSEEDS Red lentils
1 tsp ground black pepper
1 tbs mixed dried herbs
2 bay leaves
250g tomato paste
2 tbs red wine
500g spaghetti, cooked
Grated parmesan cheese

  1. Saute onion and garlic in oil until soft.
  2. Add minced beef and brown.
  3. Add hot water, lentils, pepper, herbs and bay leaves. Stir and simmer for 10 minutes.
  4. Add tomato paste and red wine and stir through. Simmer for 30 minutes.
  5. Serve on top of hot spaghetti pasta and sprinkle with grated parmesan cheese

Lentil burgers

1 cup PBSEEDS green lentils
1 leek, white part only, sliced finely
2-3 garlic cloves, chopped
2-3 tsp freshly grated ginger
1-2 tsp curry powder
1 egg
1 cup fresh breadcrumbs
1/2 bunch fresh coriander, chopped

  1. Cook lentils in plenty of boiling water for 20 minutes then drain. Roughly puree in food processor.
  2. Saute leek until golden then add garlic and ginger and stir for a few minutes.
  3. Add curry powder and stir through.
  4. Combine lentils, leek mixture, egg, breadcrumbs and coriander in a large bowl.
  5. Form individual burgers from mixture and fry in pan or on BBQ.

Mexican lentil wraps

Serves 6

1/2 cup PBSEEDS Red lentils
2 cups rice
1 onion, diced
250g minced beef
450g tin refried beans
420g tin Mexican chilli beans
400g tin crushed tomatoes
350g jar salsa (either mild, medium or hot according to taste)
12 tortillas
cheese, grated
tomato, diced
lettuce, shredded

  1. Add lentils to boiling water add cook for 5 minutes. Drain.
  2. Cook rice.
  3. Brown onion in a little oil, then add minced beef and brown on medium heat.
  4. Turn heat down and stir through lentils, beans, tomatoes and salsa until heated through.
  5. Mix rice through.
  6. Spoon onto warm tortillas, topped with grated cheese, diced tomato and lettuce then wrap.

Lentil chocolate cake with berry coulis

Lentils give our famous cake a wonderful moist texture
1 cup vegetable oil
2 cups sugar
1 tbs vanilla essence
4 eggs
2 cups Green lentils, pureed (1 cup PBSEEDS Green lentils boiled for 20 mins in boiling water, drained, pureed then let cool)
2 cups plain flour
1 /3 cup cocoa
1 tsp baking powder
Berry, Coulis
250g strawberries or berries of choice
1/2 cup caster sugar
juice of 1 lemon
Icing sugar and cream to serve

  1. Blend oil, sugar and vanilla in a large bowl. Add eggs and lentil puree, mix well.
  2. Add sifted flour, cocoa and baking powder and mix until well combined.
  3. Put mixture into a well greased 23cm round cake tin and bake in 180°C oven for 20 — 25 minutes.
  4. Puree berries then heat and blend berries, sugar and lemon juice in a saucepan until sugar dissolved.
  5. Serve wedge of cake dusted with sieved icing sugar, with a drizzle of coulis and dollop of cream.

Tip: This cake freezes really well.

Lentil & pecan nut cheesecake

Serves 12

PASTRY
1 1/4 cups plain flour
1/2 tsp salt
90g butter or margarine
2 tbs caster sugar
1 egg yolk
3 tbs iced water

FILLING
1/2 cup (100g) PBSEEDS green lentils
500g cream cheese
1/4 cup brown sugar
1/2 cup caster sugar
3 eggs
1 tsp vanilla
1 tsp cinnamon
1/4 tsp each nutmeg and allspice
1/2 cup milk
1/2 cup pecans, roasted and chopped
ICING
250g low-fat cream cheese
2 tbs icing sugar
1 1/2 tsp orange liqueur
1/2 tsp grated orange rind

  1. Pastry: Mix flour and salt then rub butter or margarine through flour between fingers until mixture is like coarse meal. In another bowl, combine egg yolk and iced water. Add to flour mixture; stir briefly to get an even dough. Roll into a ball, wrap in plastic wrap and chill for 1 hour. Roll out dough and press into pie dish.
  2. Place lentils in boiling water for 20 minutes. Drain and puree.
  3. Beat cream cheese and sugars until smooth.
  4. Add eggs one at a time; beat until just blended then add remaining ingredients and mix thoroughly.
  5. Pour mixture into pastry–lined dish.
  6. Bake for 45 minutes in oven at 180°C, until centre is just set.
  7. Beat all icing ingredients together then set aside.
  8. Remove cake from oven and run a knife around the edge to loosen from dish. Cool to room temperature and cover with icing mixture.

Lentil carrot cake

2 eggs
1 cup castor sugar
3/4 cup peanut oil
1 tsp vanilla essence
1 tsp cinnamon
1/4 tsp salt
1 1/2 cups self raising flour, sifted
1/2 cup Marsala
1/2 cup grated carrot
3/4 cup walnuts, chopped
3/4 cup PBSEEDS Red lentils
Icing sugar, sifted

  1. Add lentils to boiling water and cook for 10 minutes, drain then puree.
  2. Beat eggs, sugar and oil then add vanilla, cinnamon and salt and mix through.
  3. Stir in flour a bit at a time and combine well.
  4. Stir through marsala, carrot, walnuts and lentil puree.
  5. Put mixture in greased 23cm cake tin and bake for 40-45 mins at 180°C.
  6. Immediately dust with icing sugar and serve.
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