tomato, coconut and silverbeet dhal

Sorry, it’s not the best picture. This is why I should cook dinner while it’s still light outside.

I have made many a dhal in my time and I am not exaggerating when I say this is one of the best I’ve ever made. It’s comforting, spicy, delicious and filling - everything I want in a home-cooked meal.

If you have a bag of lentils that’s been waiting in your pantry for its moment in the sun, this is the dish! Red lentils are my preferred lentil but as they are harder and harder to come by at the supermarkets at the moment, you can use yellow split peas, green lentils, brown lentils, or indeed, any lentil you can find. Red break down faster and tend to transform into the delectable creaminess that you want for the comfort factor in a dhal, but regardless of what kind of lentils you use, it will still be delicious.

I cooked my rice with a little turmeric, cinnamon and a star anise and I will be making rice this way to serve with dhals and curries from now on - it was spectacular. Just a shake of each spice, whack in the star anise and make your rice in the usual way. As Jamie Oliver would say, happy days.

Tomato, coconut and silverbeet dhal

Serves 4

1 tablespoon coconut oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
1 large carrot, finely chopped
4 large leaves silverbeet, stalks and leaves, finely chopped (use spinach, chard, spring greens, whatever greens you have)
1 tablespoon turmeric
1 tablespoon ground cumin
1 tablespoon curry powder or garam masala
2 teaspoons Kashmiri chilli powder (or other hot chilli powder)
200g red lentils
2-4 tablespoons tomato paste (depending on the other tomato components you have)
400g tomato passatta or chopped tomatoes
Whatever other fresh tomatoes you have that need using up, chopped
Boiling water, to cover
1 cup shredded coconut (more if you like it extra coconutty)
Salt, to taste
Lemon juice, to taste
Basmati rice, cooked as detailed above, to serve
Yoghurt, to serve (optional)

In a large stockpot, melt the coconut oil then saute the onion, garlic, carrot (plus any other vegetables you want to use up) and silverbeet stalks (reserve the leaves for later) until starting to soften. Add the spices, and a little water, and allow to cook and release the aromas for a minute or two. Don’t let the spices burn, add water if it’s getting a bit dry.

Add lentils, tomato paste and tomatoes, stir to combine, then cover the lot with boiling water from the kettle. You want it to be very soupy, remembering that the lentils will absorb some of the liquid as they cook. Bring to the boil, then reduce the heat, put a lid on and simmer for 15 minutes, stirring occasionally, then add the shredded coconut, stir in well, then replace the lid and continue to cook for another 5-10 minutes, or until the lentils are soft. Add the silverbeet leaves, stir and cover again for 2 minutes or until the silverbeet is wilted. Add salt and lemon juice to your taste.

Serve with rice, a dollop of yoghurt and pride. You made this wholesome, delicious meal for yourself! You’re awesome.

vegetarian lentil and nut ragu

Another cooking-from-the-pantry staple in this household. I wanted to use up some nut roast mixture from two weeks ago, and had the dregs of a jar of tomato paste to use (tomatoes of any kind are proving hard to find right now!) so I chucked that in but you can use just lentils, if you prefer.

vegetarian lentil and nut ragu

Makes heaps - enough for at least 6 hungry people - I find it makes one lasagna, one shepherds pie and at least two containers of sauce to freeze

2 onions, finely chopped
2 carrots, finely chopped
2 sticks celery, finely chopped (or parsley leaves and stalks, they have a similar flavour!)
3 cloves garlic, finely chopped
Any other vegetables you like, finely chopped (I used marrow from my garden and a red capsicum)
2 tablespoons olive oil
Leftover uncooked nut roast mixture (about 300g) or 250g chopped walnuts or one bag of frozen Quorn vegetarian mince
1/2 - 1 cup wine (whatever you’ve got, you can even use Chinese cooking wine or dry sherry)
Sea salt and freshly ground black pepper
Freshly grated nutmeg
250g lentils (red, brown or green, I like red)
2 cups vegetable stock, vegetarian “beef” stock or tomato juice
4 ripe tomatoes, chopped
1 x 400g can whole plum tomatoes or equal amount of passata (get an organic one with less sugar)
4 tablespoons tomato paste
Fresh thyme, rosemary and oregano (or dried if you don't have fresh)
Fresh basil, for serving

Saute the onion, carrots, celery (plus any other vegetables) and garlic in the olive oil in a large saucepan until soft. Add the nut roast mixture or walnuts or the Quorn mince from frozen and stir until the mixture/mince breaks down from large lumps into smaller, grainy ones. Add the wine, salt, pepper and nutmeg. Increase heat and stir until the liquid has evaporated.

Add lentils, stock, tomatoes, tomato paste and the thyme, rosemary and oregano (reserve basil for the end). Reduce the heat and simmer for 1-2 hours, tasting and stirring regularly. Taste for seasoning. Add fresh basil leaves and stir until slightly wilted.

Now you can use it however you like! It also freezes well.

Here are some suggestions:

• Veggie bolognese: Serve with your favourite pasta and lots of veggie-friendly Parmesan.

• Lasagna: layer the ragu with fresh or dried lasagna sheets, a white sauce/ricotta/thick Greek yoghurt and some sauteed greens like kale.

• Shepherd’s pie: place the sauce in a baking dish and cover with mashed potato or other mashed root vegetables.

• Thick lentil stew: add some chia seeds to thicken it slightly and serve in wide bowls with mash, couscous or bread.