At Dish we don’t advocate panic buying or hoarding; supply chains will continue to function and food will still be available. But if you want to limit supermarket visits and are keen to stock up on pantry staples, have we got the recipes for you! All the bases of these dishes are vegetarian and come with suggestions for how to add meat or ‘work them your way’ for alternative serving ideas.
Today’s recipe: Lentils and Beans with Cumin Roast Veges (gf) (v)
2 tablespoons olive oil
1 teaspoon cumin seeds
1 red onion, cut into wedges
1 red capsicum, sliced
1 teaspoon sea salt
½ teaspoon chilli flakes
1 small head broccoli, chopped into florets
400-gram tin cannellini beans, drained 400-gram tin lentils, drained
½ cup Greek natural yoghurt
1 tablespoon mayonnaise
finely grated zest 1 lemon
1 clove garlic, crushed
¼ cup dukkah (use store-bought)
Preheat the oven 190°C.
Cut the eggplant in half lengthways, then into 2cm cubes. Put the oil in a roasting dish, add the cumin seeds, eggplant, onion, capsicum, sea salt and chilli flakes and stir to coat with the oil. Roast for 15 minutes then add the broccoli and cook a further 10 minutes, or until the eggplant is cooked through. Add the beans and lentils and cook a further 5 minutes to heat. Serve with garlicky yoghurt and dukkah. Serves 2
For the Garlicky Yoghurt, whisk all the ingredients together and store, covered in the fridge for up to 3 days.
Where’s the meat?
Pan-fry lamb or beef tenderloins, slice and pop on top before serving. Or stir through a drained tin of tuna.
Work it your way
Swap out the broccoli for cauliflower florets and add 1 chopped kūmara with the cauliflower.
Stir through 200 grams cooked pasta and top with crumbled feta to extend the meal.
Serve cold as a salad, with spinach leaves, crumbled feta and chopped black olives. Add a little water to the garlicky yoghurt to use as a dressing.
Add chopped tomatoes and grated tasty cheese, and serve in warm wraps with the garlicky yoghurt. (Add cooked meat of your choice here too).
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