The Beans salad


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Pulses salad served with Rice cakes

For this colourful pulses salad we need the following:

½ Chick peas tin – 100grs of green lentil (preferably dry) – or half a tin – 100grs black kidney beans (preferably dry) – or half a tin –  1 small tin sweet corn – Toasted sesame seeds (1 table spoon) – Sundried tomato (5 pieces) – Salt & ground thyme – 2 Table spoons of garlic flavoured olive oil. You will get this if you buy a jar of garlic in Olive oil.

This dish is great for anyone trying to stay way from meaty stuff. It has no dairy or ingredients of animal origin. It is great if you are trying to cleanup your system.

If you are thinking of making this dish, it is best to use dried bean & lentils. This is just because they remain firm after cooking compared to the tinned beans for example. And they maintain their colour, plus it works out cheaper on the quantity purchased. And you just cook the quantity you need for the dish that you are making.

If using dry beans and lentils start by soaking them for 12 hours or more… What? Tasty stuff takes time so get on with it! After soaking rinse them out. Put them to boil in salty water for about 30 minutes minimum. When cooked to your taste. Drain and leave aside.

Open the tin of sweet corn, and half a tin of chick peas, rind them out under running water.

DSC01570Take the sundries tomato slices and cut them as small as the beans be about the size of the beans.

Roast the sesame seeds until slightly brown.

Now all you have to do is mix all the above in a bowl, with a pinch of salt and grounded thyme.

Drizzle a bit of garlic flavoured olive oil. Et voila! It is ready to serve.

This can be served with fresh baguette or rice cakes like mine; as a starter or main meal.

Bon Appétit!

Mustardy Lentils soup – Soup served with hard baguette.


 DSC01693Ingredients:1 onion – 5 garlic cloves – 4 medium potatoes – 300 grams of lentils (preferably dry) – Two chilli peppers – 1 stock cube – Mustard oil – Part cooked baguette – Roasted pumpkin and sunflower seeds or poppy seeds

For the lentils: If using dry lentils, soak them for 20 minutes and bring them to boil with a pinch of salt for another 20. Rinse and drain. Put aside.

For the hard baguette: Buy a part cooked baguette from any supermarket, cook in the oven following instructions on the package. Slice and leave it to dry and harden or an hour before using for the soup. It could be cooked in the morning and used in the evening. You will find the part cooked baguettes in the bread aisle in Sainsbury’s, Tesco, Waitrose or Morrison’s.

Cooking the soup: Heat 2 table spoons of mustard oil in a cooking pan

Soup's ingredients

Throw in a twig of thyme, chopped onion and garlic.

Add the peeled and cut potatoes, fry until really brown. This will add to the flavour of the soup.

Once the potatoes are brown on all sides, add the lentils, stock, water and chilli peppers. Cover the pot and leave to cook until the potatoes are completely cooked and nearly mushy. Add a bit of black pepper if necessary. Then blend to taste; smooth or with bits. It is ready to serve. 

Once the soup is in the bowl, top with a drizzle of mustard oil and a dust of poppy seed… I just love the way that poppy seeds crush under the tooth…

Yeah! I changed my mind about the seeds.

For best taste, It is better to dunk the bread… uhmmmmm the rush… mouth watering thinking of it again.

Bon appétit!