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– 59 –
Vegetables and Legumes
L
ENTIL
H
OT
P
OT
Serves: 4 to 6
Ingredients:
900
g
new potatoes
2 onions, diced
2 carrots, diced
2 stalks celery, sliced
3 cloves garlic, crushed
1 teaspoon curry powder
400
g
can diced tomatoes
1 cup vegetable stock
2 tablespoons tomato paste
¾ cup red lentils, washed
½ cup grated cheese
paprika
1 tablespoon chopped parsley
Method:
Wash potatoes and place onto a paper towel lined
plate. Cook on 800 W for 8 to 9 minutes.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Jacket Potatoes directions on page 23.
Select Jacket Potatoes, then Start.
Set aside. Place onion, carrot, celery and garlic into
a 3-litre dish. Cook on 800 W for 7 to 8 minutes. Add
curry powder and cook on 800 W for a further 1 min-
ute. Add tomatoes, stock, tomato paste and lentils.
Cook on 800 W for 20 to 22 minutes, stirring halfway
through cooking. Slice potatoes thickly and layer
over the top of lentil mixture. Sprinkle with grated
cheese, paprika and parsley. Cook on 1100 W for 4
to 6 minutes.
H
UMMUS
Ingredients:
1 cup chick peas, water for soaking
3 cups boiling water
2 tablespoons lemon juice
2 teaspoons turmeric
¼ cup tahini ( sesame paste )
4 cloves garlic, minced
2 tablespoons olive oil
Method:
Place chickpeas and water into a 4-litre casserole
dish and soak overnight. Drain.
Place chickpeas and boiling water into a 2-litre
casserole dish and cook on 600 W for 25 to 30
minutes. Drain, process with remaining ingredients.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Legumes directions on page 23. Select
Legumes, then Start.
C
HICKPEA
S
ALAD WITH
C
ORIANDER
D
RESSING
Serves: 4 to 6
Ingredients:
1 cup dried chickpeas, water for soaking
3 cups boiling water
1 red capsicum, diced
1 lebanese cucumber, diced
250
g
cherry tomatoes, quartered
1 spanish onion, diced
Coriander Dressing:
½ cup lemon juice
2 teaspoons sugar
½ cup chopped fresh coriander
1 teaspoon chopped red chilli
Method:
Cover chickpeas with water and soak overnight.
Drain. Place chickpeas and boiling water into a 3-litre
dish and cook on 800 W for 25 to 30 minutes.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Legumes directions on page 23. Select
Legumes, then Start.
Drain and allow to cool.
Combine remaining salad ingredients in a large bowl
and mix well.
Dressing:
Combine all ingredients in a screw top jar, shake
well. Pour over salad and toss well.
F0003CA00QP_OI_07_180507.indd 59 2018/5/8 14:01:00
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