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Enjoy a healthy burger with egg-free sweet potato and lentil patties

Fantastic for a healthy burger or served on their own, these patties are the perfect light meal for entertaining! Time to prepare: 25 minutes Cooking time: 30 minutes Serves: 4 Ingredients: 500g sweet potato, peeled, cubed <div class="article-body"> 2 tablespoons olive oil ½ cup brown lentils 1 small onion, finely chopped 2 garlic cloves, crushed 1 teaspoon ground cumin ½ teaspoon ground coriander ½ teaspoon turmeric 60g baby spinach, roughly chopped ⅓ cup plain flour Natural yoghurt and lemon wedges, to serve Directions: 1. Preheat oven to 220°C/200°C fan-forced. Line an oven tray with baking paper. Place sweet potato on tray and drizzle with half of the oil. 2. Bake for 15-20 minutes until tender. Mash in a bowl and set aside. 3. Cook lentils in a pan of boiling water for 15-20 minutes until softened. Drain well. Transfer to a large bowl to cool. 4. Meanwhile, heat oil in a large frying pan on medium. Cook onion and garlic for 4-5 minutes until softened. Add spices and cook for 1 minute until fragrant. Add spinach, stirring until just wilted. 5. Transfer to bowl with lentils and sweet potato. Mix well and season to taste. Chill until cold. Form into patties and toss in flour to coat. Place on a baking paper-lined tray. 6. Heat oil in frying pan on medium-high. Cook patties for 2-3 minutes each side until golden. Drain on paper towel. Serve patties with yoghurt and lemon wedges. Tips Brown lentils are also labelled as green lentils. They are larger than the French lentils. For a gluten-free option – replace plain flour with gluten-free flour. Recipe thanks to <a rel="noopener" href="http://australiansweetpotatoes.com.au/" target="_blank">Australian Sweet Potatoes</a>. Republished with permission of <a href="https://www.wyza.com.au/recipes/sweet-potato-and-lentil-patties-(egg-free).aspx">Wyza.com.au</a> </div>

Food & Wine

Warming pumpkin and lentil dahl

With red lentils and orange pumpkin, this dahl will leave you feeling as bright as it looks. There’s a little bit of slow simmering to be done here, but once you’ve tasted the effect of letting the flavours of the curry powder, stock and vegies infuse together, you’ll agree it’s worth it. Time to prepare: 45 minutes Serves: 2 Ingredients: ½ red onion 1 birdseye chilli 400g pumpkin 1 cube vegetable stock ½ cup red lentils 150g baby spinach leaves 1 tbs olive oil 1 tbs mild curry powder 2 cups hot water 1 can diced tomatoes ¾ cup brown rice 3 cups water 4 tbs plain Greek yoghurt Directions 1. To prepare the ingredients, finely chop the red onion and long red chilli (deseeded). Peel the pumpkin and cut it into 2cm cubes. Crumble the vegetable stock. Rinse the red lentils and wash the baby spinach. 2. Heat the olive oil in a medium saucepan over a medium-high heat. Add the red onion and cook for 5 minutes or until the onion is soft. Add the mild curry powder and long red chilli and cook for 1 minute or until fragrant. Add the pumpkin and cook, stirring, for 1 minute. 3. Add the vegetable stock cube, hot water, diced tomatoes, and the red lentils to the pan, stirring with a wooden spoon. Bring to the boil. Reduce the heat to medium and simmer for 30-35 minutes, or until the lentils and pumpkin are tender. Stir intermittently to ensure the lentils do not stick to the base of the pan. Remove from the heat and stir through the baby spinach. 4. Meanwhile, place the brown rice and water in a medium saucepan and bring to the boil. Cover with a lid and reduce the heat to medium. Simmer, covered, for 25-30 minutes or until the rice is soft and the water is absorbed. 5. Divide the dahl between bowls and serve with the Greek yoghurt. <div class="article-body"> Recipe supplied by <a rel="noopener" href="http://www.dpbolvw.net/click-8340400-12931890" target="_blank">HelloFresh</a>. </div> <div class="social-media-column"> <div class="addthis_sharing_toolbox" data-url="https://www.wyza.com.au/recipes/warming-pumpkin-and-lentil-dahl.aspx" data-title="Warming pumpkin and lentil dahl | WYZA" data-description="With red lentils and orange pumpkin, this dahl will leave you feeling as bright as it looks - wyza.com.au"> <div id="atstbx3" class="at-share-tbx-element addthis-smartlayers addthis-animated at4-show" aria-labelledby="at-9dc2f3c2-c87e-44d7-8484-1873a8d8d70e">Written by Wyza. Republished with permission of <a href="https://www.wyza.com.au/recipes/warming-pumpkin-and-lentil-dahl.aspx">Wyza.com.au.</a></div> </div> </div>

Food & Wine

Pumpkin and lentil dahl

What do you get when you combine pumpkin with lentils, spices and water in a big pot? A delicious curry! Sounds pretty magical ‘eh? Anything that only uses one pot is magic in our books. Grab a fork and dig in, you’ll love everything about this fragrant dahl. Serves: 2 Ingredients: <ul> <li>1 tbs olive oil</li> <li>½ red onion</li> <li>1 tbs curry powder</li> <li>1 birdseye chilli</li> <li>400g pumpkin</li> <li>1 tsp vegetable stock</li> <li>2 cups hot water</li> <li>1 tin diced tomatoes</li> <li>½ cup red lentils</li> <li>150g baby spinach leaves</li> <li>¾ cup brown rice</li> <li>3 cups water</li> <li>4 tbs plain greek yoghurt</li> </ul> Method: 1. To prepare the ingredients, finely chop the red onion and birdseye chilli (deseeded). Peel the pumpkin and cut it into 2 cm cubes. Rinse the red lentils and the baby spinach. 2. Heat the olive oil in a medium saucepan over a medium-high heat. Then add the red onion and cook for 5 minutes or until the onion is soft. Add the curry powder and birdseye chilli and cook for 1 minute or until fragrant. Add the pumpkin and cook, stirring, for 1 minute. 3. Add the combined vegetable stock powder and hot water, diced tomatoes, and the red lentils to the pan. Bring to the boil. Reduce heat to medium and simmer for 30-35 minutes, or until the lentils and pumpkin are tender. Stir intermittently to ensure the lentils do not stick to the base of the pan. Remove from the heat and stir through the baby spinach. 4. Meanwhile, place the brown rice into a sieve and rinse it with cold tap water until the water runs clear. Place the rice and water in a medium pot and bring to the boil. Cover with a lid and reduce the heat to medium. Simmer, covered, for 25-30 minutes or until the rice is soft and the water is absorbed. 5. Divide the dahl between bowls and serve with the yoghurt. Recipe courtesy of <a href="https://www.hellofresh.com.au/tasty/" target="_blank">Hello Fresh</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Maggie Beer’s roast chicken with lentil and avocado salad

This recipe from the Maggie Beer Foundation pairing a lentil and avocado salad with some delicious roast chicken is sure to please and perfect for winter. Serves: 6 - 8 Ingredients: Roast chicken <ul> <li>2kg free range chook</li> <li>24 cloves of garlic</li> <li>1 lemon</li> <li>Sea salt</li> <li>Freshly ground black pepper</li> <li>125ml Verjuice</li> <li>50ml extra virgin olive oil</li> <li>125ml water</li> <li>3 sprigs rosemary</li> </ul> Lentil and avocado salad <ul> <li>100g raw brown Australian lentils</li> <li>100g raw quinoa</li> <li>250g brown onions</li> <li>½ cup cornflour</li> <li>1/2 cup plain flour</li> <li>3 ripe avocados, medium diced (drizzle with Verjuice if cutting ahead of time)</li> <li>1 ½ cups flat leaf parsley, picked leaves</li> <li>50g pumpkin seeds</li> <li>½ cup mint, plucked leaves</li> <li>120g Persian fetta</li> <li>Extra virgin olive oil to serve</li> <li>Sea salt and freshly ground black pepper to season</li> </ul> Verjuice vinaigrette <ul> <li>4 tablespoons extra virgin olive oil</li> <li>4 tablespoons verjuice</li> </ul> Method: <ol> <li>To roast the chicken, first preheat the oven to 230°C. Remove the cook from the fridge approximately 1 hour prior to roasting to bring it to room temperature.</li> <li>Place a small pot of water over a high heat and bring to the boil, blanching the unpeeled garlic for five minutes before draining and setting aside.</li> <li>Squeeze the lemon juice into the cavity of the chook and season with salt and pepper.</li> <li>In a mixing bowl mix together 50ml verjuice, the olive oil, sea salt and pepper to taste and brush over the chicken skin.</li> <li>Sit chook breast side up on a trivet in a shallow baking dish and place into the pre heated oven on middle shelf and cook for 20 minutes.</li> <li>Reduce the oven temperature to 180°C. Combine the remaining Verjuice and water in a jug, then carefully turn the chook over so the breasts are facing down and pour over half the Verjuice mix. Add the garlic cloves and rosemary to base of baking dish, return to the oven to cook for a further 30 minutes.</li> <li>Reduce the oven to 120°C and add the remaining Verjuice water mix, cook for a further 20 minutes. Turn over the chicken so breasts are up and cook for a final 10 minutes.</li> <li>Remove from the oven, cover with foil and rest for 25 minutes.</li> <li>Refrigerate the cooking juices to separate fat.</li> <li>Remove fat and warm cooking juices to serve over the chook alongside the salad and a spoonful of creamy mayonnaise.</li> <li>To make the lentil and avocado salad, place the lentils into a pot and cover with double volume of water, place over a high heat bring to the boil.</li> <li>Reduce the heat to a gentle simmer, cook for 20 minutes or until just cooked through.</li> <li>Remove from the heat, strain, add a little salt flakes and olive oil, and set aside to cool.</li> <li>Place the quinoa into a pot and cover with 4 litres of cold water, place over a high heat bring to the boil and then reduce the heat to a gentle simmer, cook to instruction or until just cooked through, remove from the heat, strain and set aside to cool.</li> <li>Drizzle with a little extra virgin olive oil.</li> <li>Preheat a deep fryer to 170°C. To make the crispy onions, cut the onion in half-length ways then slice approximately 3 to 4mm thick and set aside.</li> <li>Place the cornflour and plain flour into a mixing bowl and mix together well.</li> <li>Place the onion slices into the flour mixture and toss around to coat all sides, dust off excess flour, place into the deep fryer and cook until light brown then remove and place onto kitchen towel to drain. This may need to be done in a number of batches.</li> <li>Once they have cooled to room temp, place back into the deep fryer to crisp up and cook for two minutes, or until medium dark brown.</li> <li>Remove from the oil and place onto kitchen towel to drain and cool.</li> <li>To pull the salad together place the lentils, quinoa, avocado, parsley, pumpkin seeds, mint and crispy onions into a mixing bowl, season with sea salt & freshly ground black pepper to taste and toss together well.</li> </ol> Verjuice vinaigrette <ol> <li>Combine the extra virgin olive oil and verjuice in mixing bowl and whisk together.</li> <li>Dress the salad just before serving and mix together well.</li> <li>Top with Persian fetta and drizzle with extra virgin olive oil.</li> </ol> It’s not easy, but it certainly sounds like a delicious recipe. What’s your favourite way to roast a chook? Do you think you’ll try this idea from Maggie Beer? Let us know in the comments. Recipe courtesy of the Maggie Beer Foundation. To find more information please visit their <a href="https://www.maggiebeerfoundation.org.au/" target="_blank">website here</a>. Follow the Maggie Beer Foundation on <a href="https://www.facebook.com/mbeerfoundation/" target="_blank">Facebook here.</a> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/02/chicken-lime-and-coconut-rice/">Chargrilled chicken with burnt lime vinaigrette and coconut rice</a> <a href="/lifestyle/food-wine/2016/04/roast-chicken-with-persimmons-and-puy-lentils/">Roast chicken with persimmons and puy lentils</a> <a href="/lifestyle/food-wine/2016/04/butterflied-saffron-chicken/">Butterflied saffron chicken</a>

Food & Wine

Creamy chicken, bacon and lentil soup with ciabatta

Celebrity chef, entrepreneur, food writer and television personality Nadia Lim shares this winter recipe. Serve this robust soup with crispy ciabatta – a meal full of goodness. Ingredients: <ul> <li>250g streaky bacon, sliced 1cm</li> <li>1 onion, finely diced</li> <li>2 carrots, peeled and finely diced or grated</li> <li>3 stalks of celery, finely diced</li> <li>1 leek, white and pale green part only, thinly sliced</li> <li>450g boneless, skinless chicken thighs</li> <li>1-2 tbsp. chopped thyme leaves</li> <li>½ cup split red lentils</li> <li>2 cups chicken stock</li> <li>2 cups water</li> <li>¾ tsp salt</li> <li>¼ cup sour cream</li> </ul> Chipotle sour cream <ul> <li>¼ cup sour cream</li> <li>1 tbsp. chipotle sauce (store-bought) or your favourite chilli sauce (optional)</li> <li>1 tbsp. chopped parsley</li> </ul> To serve <ul> <li>2 tbsp. chopped parsley</li> <li>Pinch of paprika or smoked paprika (optional)</li> <li>Warmed or toasted ciabatta slices</li> </ul> Method: <ol> <li>Heat a drizzle of oil in a large pot on medium to high heat. Add the bacon and cook for about 2 minutes. Reduce the heat to medium and add the onion, carrots, celery and leek. Stir, cover and cook for 4–5 minutes, stirring occasionally until the vegetables are just tender.</li> <li>Pat the chicken dry with paper towels and season with salt. Add to the pot with the thyme, lentils, stock, water and salt and bring to a simmer while stirring. Reduce the heat to low, cover and simmer gently for 15-20 minutes until the chicken is cooked and the lentils are tender.</li> <li>In a small bowl mix all the chipotle sour cream ingredients together.</li> <li>Using a slotted spoon, remove the chicken from the soup, roughly dice or shred and return to the pot. Stir in the sour cream and season to taste with salt and pepper.</li> <li>To serve, ladle the soup into bowls, add a dollop of the chipotle sour cream and sprinkle with parsley and paprika (if using). Serve with ciabatta on the side.</li> </ol> How to do like to use lentils in the kitchen? Do you have a recipe to share with us? Let us know in the comments below. Written by Nadia Lim, first appeared on <a href="http://Stuff.co.nz" target="_blank">Stuff.co.nz.</a> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/05/watercress-soup/">Watercress soup</a> <a href="/lifestyle/food-wine/2016/05/thai-sweet-potato-soup/">Thai sweet potato soup</a> <a href="/lifestyle/food-wine/2016/05/sweet-potato-and-chicken-soup/">Moroccan roasted sweet potato and chicken soup</a>

Food & Wine

Red lentil, ginger and coconut soup

Lentils deserve more praise than they get – they're astoundingly cheap, good for you and much easier to cook well than you may think. This is a proper stick-to-your-ribs kind of soup, but still classy enough to serve at a dinner party. Makes: 1.25 litres Ingredients: <ul> <li>3 tablespoons extra virgin olive oil</li> <li>2 cloves garlic, finely chopped</li> <li>2 onions, finely chopped</li> <li>4cm piece of fresh ginger, finely chopped</li> <li>½ teaspoon salt</li> <li>1 teaspoon turmeric</li> <li>1 teaspoon garam masala</li> <li>1 teaspoon ground cumin</li> <li>½-1 teaspoon chilli flakes</li> <li>2 orange kumara, diced</li> <li>1 cup red lentils</li> <li>1 x 400ml can coconut cream</li> </ul> Method: <ol> <li>Heat the oil in a large, heavy saucepan. Add the garlic, onions and ginger and cook over moderate heat for 5 minutes, stirring often. Add the salt, spices and chilli flakes and cook for another 3 minutes, then add the kumara and lentils. Stir well, then add 3½ cups water. Bring to a simmer and cover.</li> <li>Cook for 15 minutes, until the lentils and kumara are soft. Remove from the heat and mash vigorously (use a stick blender if you want the soup to be very smooth).</li> <li>Open the can of coconut cream, scoop out the top third, which will be very thick and reserve. Pour the remainder into the soup and stir, then return to the heat until just beginning to bubble. Taste for seasoning, then serve in bowls, with a little of the reserved coconut cream spooned on top.</li> </ol> Written by Lucy Corry. First appeared on <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz.</a> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/03/carrot-and-ginger-soup/">Carrot and ginger soup</a> <a href="/lifestyle/food-wine/2016/03/prawn-and-tofu-stir-fry/">Prawn and tofu stir-fry</a> <a href="/lifestyle/food-wine/2016/01/onion-and-parsley-dumplings/">Onion and parsley bread dumplings</a>

Food & Wine

Roast chicken with persimmons and puy lentils

Juicy persimmons sweeten up this roast recipe, making for a roast chicken dish like nothing you’ve tasted before. Serves: 3-4 Ingredients: <ul> <li>1.5-2kg whole free range chicken</li> <li>1 bouquet garni (3 sprigs parsley, 2 bay leaves, 10 sprigs thyme or 2 sprigs rosemary)</li> <li>1 lemon pierced all over with a paring knife</li> <li>Olive oil</li> <li>Salt and freshly ground black pepper</li> <li>3 carrots, roughly chopped</li> <li>2 stalks celery, roughly chopped</li> <li>2 medium brown onions, roughly chopped</li> <li>1 head garlic, cloves separated but unpeeled</li> <li>4 ripe but firm sweet persimmons, peeled, quartered, tossed in olive oil</li> <li>150ml dry white wine</li> </ul> For the lentils <ul> <li>50g unsalted butter</li> <li>1 red eschallot or small onion, peeled diced finely</li> <li>50g bacon (speck or ham is also good)</li> <li>150g puy or French style lentils</li> <li>400ml stock or water (you might need more)</li> <li>1/2 cup roughly chopped flat leaf parsley</li> <li>Juice of 1/2 to 1 lemon, or to taste</li> <li>Salt and freshly ground pepper to taste</li> </ul> Top tip: Instead of roasting the persimmons, you could dice 2 peeled persimmons and fold through the lentil mixture at the same time as the parsley. Method: <ol> <li>Preheat oven to 240ºC. Let the chicken sit out of the fridge for 30 minutes before cooking.</li> <li>Begin by oiling a baking dish and then covering with the carrot, celery, onion and garlic.</li> <li>To prepare the chicken, pat the skin dry with kitchen towel. Stuff the cavity of the chicken with the bouquet garni and lemon, then cross its legs at the knuckles and tie firmly with kitchen string. Rub olive oil, salt and pepper thoroughly over the entire surface of the skin, then place it on top of the vegetables and aromatics. Reduce the temperature to 190ºC and roast for 1 1/2 hours. Remove the chicken from the oven, scatter the persimmons around the chicken and return to the oven for a further 30 minutes. Transfer the chicken and persimmons onto a serving dish.</li> <li>To make the gravy, scrape all the contents of the baking dish including any crispy, burnt bits, into a colander, collecting the baking juices in a medium saucepan. Discard the vegetables but you might want to keep the soft, sweet flesh of a few of the garlic cloves to mix into the gravy. Remove 1/4 cup of the gravy liquid and mix with 2 tsp of plain flour. Return to the saucepan with the white wine, mix and bring to the boil. Reduce the heat and simmer until thickened. Transfer to a gravy boat ready for serving.</li> <li>To make the lentils, heat the butter in a small saucepan over medium heat, until foaming. Add the eschallots and bacon and cook until the eschallots are soft. Add the lentils and sauté for a few seconds before adding the stock or water and cook until tender. Remove from heat and stir in the parsley, lemon, salt and pepper to taste. Cover and remove from heat until ready to serve.</li> </ol> Courtesy of Australian Persimmons. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, head to the <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">abcshop.com.au to order your copy now.</a> Related links: <a href="/lifestyle/food-wine/2016/02/prawn-and-avocado-salad/">Prawn and avocado salad</a> <a href="/lifestyle/food-wine/2016/02/wild-rice-lemon-dill-salmon/">Wild rice, lemon and dill with pulled salmon</a> <a href="/lifestyle/food-wine/2015/12/piri-piri-chicken/">Piri piri chicken</a>

Food & Wine

Hot and sour butternut red lentil soup

Cold nights call for hearty soups full of great flavours like this hot and sour butternut and red lentil soup. Ingredients: <ul> <li>1 tablespoon vegetable oil (such as canola or sunflower)</li> <li>1 onion, chopped</li> <li>3cm piece ginger, peeled, grated</li> <li>3 cloves garlic, finely chopped</li> <li>good pinch of chilli flakes (up to 1/4 teaspoon, depending on how spicy you like your soup)</li> <li>1/3 cup split red lentils</li> <li>400g can chopped tomatoes</li> <li>2 tablespoons rice vinegar</li> <li>2 tablespoons soy sauce</li> <li>1 litre water or vegetable stock</li> <li>1/2 small butternut (about 500g-600g), peeled, deseeded, cubed 2cm</li> <li>2 tablespoons lemon or lime juice</li> <li>1 bunch coriander, leaves finely chopped</li> <li>crusty bread to serve</li> </ul> Method: 1. Heat the oil in a large saucepan over medium heat. Add the onion and fry gently for 5 minutes. 2. Add the ginger, garlic and chilli flakes and cook for a further minute. Add the lentils, tomatoes, vinegar, soy sauce and water or stock and bring to a simmer. 3. Add the butternut and simmer for 25 minutes or until tender. Stir in the lemon or lime juice and season with salt and freshly ground black pepper then stir through the coriander and serve with bread. Written by Ginny Grant. First appeared on <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz.</a> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, head to the <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">abcshop.com.au to order your copy now.</a> Related links: <a href="/lifestyle/food-wine/2016/02/meatball-salad-with-pineapple-salsa/">Meatball salad with pineapple salsa</a> <a href="/lifestyle/food-wine/2015/10/shepherds-pie/">Shepherd’s pie</a> <a href="/lifestyle/food-wine/2015/12/pumpkin-and-ricotta-cannelloni/">Pumpkin and ricotta cannelloni</a>

Food & Wine

Red lentil and coconut dhal with kaffir lime and lemongrass

With winter proper just around the corner, this recipe ensures you have a tasty, wholesome dish to keep you and the family warm on those long, cold nights. Ingredients: <ul> <li>1 shallot or ½ red onion, thinly sliced</li> <li>1 clove garlic, minced</li> <li>1 teaspoon finely-grated ginger</li> <li>1 kaffir lime leaf, central stem removed, finely sliced</li> <li>½ stalk lemongrass, tough outer layer removed and finely diced</li> <li>1 tablespoon yellow curry paste</li> <li>½ cup split red lentils</li> <li>1 cup coconut milk</li> <li>1 cup water</li> <li>1 teaspoon fish or soy sauce</li> <li>2 teaspoons brown sugar</li> <li>Juice of 1 lemon</li> <li>1 capsicum</li> <li>1 tomato</li> <li>2–3 handfuls baby spinach leaves</li> <li>Steamed white or brown basmati rice</li> <li>2–3 tablespoons coriander leaves</li> <li>¼–½ cup roasted cashew nuts</li> </ul> Method: <ol> <li>To begin, splash a drizzle of oil in a medium pot or pan (with a lid) on medium heat.</li> <li>Cook shallot/onion, garlic, ginger, kaffir lime leaf and lemongrass for about three minutes.</li> <li>If your shallot/onion starts to stick, add a splash of water.</li> <li>Add curry paste, lentils, and a dash of coconut milk.</li> <li>Stir to coat and cook, stirring, for a couple of minutes until fragrant.</li> <li>Add the remaining coconut milk as well as 1/2 cup of water, the fish/soy sauce, sugar and lemon juice. Bring this mixture to a simmer.</li> <li>Reduce the heat to low and cover and let simmer for around 25 minutes.</li> <li>To ensure the lentils are cooked through stir occasionally, and if at any point the dhal looks too dry add up to 1/2 a cup of water.</li> <li>Slice capsicum after removing core, then add to the curry and simmer for five minutes.</li> <li>Dice tomato, roughly chop coriander and once the dhal is cooked, stir through tomato and spinach and season to taste with salt. At this point remove from heat.</li> <li>To serve, spoon steamed rice onto each plate or into each bowl.</li> <li>Spoon red lentil and coconut dhal on top. Garnish with coriander and cashew nuts.</li> </ol> Written by Nadia Lim. First appeared on <a href="http://Stuff.co.nz" target="_blank">Stuff.co.nz</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now.</a> Related links: <a href="/lifestyle/food-wine/2016/04/potato-and-pea-curry/">Potato and pea curry</a> <a href="/lifestyle/food-wine/2016/04/goan-coconut-lamb-curry/">Goan coconut lamb curry</a> <a href="/lifestyle/food-wine/2016/03/malaysian-fish-curry/">Malaysian fish curry</a>

Food & Wine

Lentil, beetroot and feta salad

Bursting with colour and flavour, this lentil, beetroot and feta salad is the perfect side or stand-alone dish. Serves: 6 Ingredients: <ul> <li>450g can whole baby beetroot</li> <li>400g can lentils</li> <li>2 spring onions, finely sliced</li> <li>50g rocket leaves</li> <li>2 teaspoons extra virgin olive oil</li> <li>1 teaspoon red wine vinegar</li> <li>¼ cup crumbled feta cheese</li> <li>freshly ground black pepper, to taste</li> </ul> Method: <ol> <li>Half beetroot slices and combine with drained lentils and sliced spring onions in a bowl. Add the rocket and a drizzle of olive oil. Gently toss to coat the leaves in dressing.</li> <li>Transfer salad to a bowl or serving platter, scatter with crumbled feta cheese and grinding of pepper to taste.</li> </ol> Recipe courtesy of Legendairy – <a href="http://www.legendairy.com.au/recipes/the-dairy-kitchen-recipe-landing">visit their site for more delicious food ideas. </a> Related links: <a href="/lifestyle/food-wine/2015/12/lemon-poppy-seed-muffins/">Lemon and poppy seed muffins</a> <a href="/lifestyle/food-wine/2015/11/pumpkin-feta-beetroot-quinoa-salad/">Pumpkin, fetta and beetroot quinoa salad</a> <a href="/lifestyle/food-wine/2015/09/beetroot-orange-salad/">Beetroot and orange salad</a>

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Enjoy a healthy burger with egg-free sweet potato and lentil patties

Warming pumpkin and lentil dahl

Pumpkin and lentil dahl

Maggie Beer’s roast chicken with lentil and avocado salad

Creamy chicken, bacon and lentil soup with ciabatta

Red lentil, ginger and coconut soup

Roast chicken with persimmons and puy lentils

Hot and sour butternut red lentil soup

Red lentil and coconut dhal with kaffir lime and lemongrass

Lentil, beetroot and feta salad