BUY CURRY LEAF PLANT ONLINE RECIPES

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ORZO AND LENTIL VEGETARIAN STEW RECIPE - OLIVEMAGAZINE



Orzo and Lentil Vegetarian Stew Recipe - olivemagazine image

A delicious one-pot dish that is even better after 24 hours – this stew would be wonderful served with a spoonful of pesto

Provided by Annie Rigg

Total Time 45 minutes

Yield Serves 4

Number Of Ingredients 16

100g green lentils, rinsed
3 echalion shallots, sliced
2 tbsp olive oil
2 cloves garlic, sliced
1 leek, trimmed and sliced into 1cm pieces
2 sticks celery, trimmed and sliced into 1cm pieces
1 bulb fennel, trimmed and sliced
1 courgette, cut into bite-sized pieces
800ml vegetable stock
100g orzo
150g cherry tomatoes
1 bay leaf
chopped to make 2 tbsp flat-leaf parsley
chopped to make 1 tbsp tarragon
to serve extra-virgin olive oil
to serve crusty bread

Steps:

  • Cook the lentils in boiling water for 12-15 minutes or until tender. Drain well.
  • Tip the shallots into a casserole with the olive oil. Cook over a low-medium heat until tender and just starting to colour at the edges. Add the garlic and cook for another minute. Tip the leek, celery, fennel and courgette into the pan and mix.
  • Pour the stock into the pan and bring to a gentle simmer. Add the lentils, orzo, cherry tomatoes and bay leaf. Season well, half-cover with a lid and cook gently for 20 minutes until the pasta is cooked and the vegetables are tender.
  • Add the chopped herbs and serve with a drizzle of extra-virgin olive oil and some crusty bread, if you like.

Nutrition Facts : Calories 288 calories, FatContent 7.4 grams fat, SaturatedFatContent 1.1 grams saturated fat, CarbohydrateContent 37.7 grams carbohydrates, SugarContent 6.2 grams sugar, FiberContent 9.7 grams fiber, ProteinContent 12.9 grams protein, SodiumContent 0.7 milligram of sodium

MEDITERRANEAN BAKED HAKE - OLIVEMAGAZINE



Mediterranean Baked Hake - olivemagazine image

A fresh and vibrant way to serve hake, with plenty of hot smoked paprika for added kick. You can mop-up all those lovely juices with crusty bread

Provided by Amanda James

Categories     Dinner

Total Time 50 minutes

Yield Serves 4

Number Of Ingredients 12

3 tbsp olive oil
1 onion, sliced
½ green pepper, sliced
½ red pepper, sliced
3 cloves garlic, thinly sliced
1 tsp hot smoked paprika
100g mixed pitted olives
400g tin chopped tomatoes
4 skinless hake fillets
flat-leaf parsley, a handful of leaves
1 lemon, wedged, to serve
crusty bread, to serve (optional)

Steps:

  • Heat the oven to 200C/fan 180C/gas 6. Heat the olive oil in an ovenproof frying pan over a medium-high heat. Cook the onion and peppers with a pinch of salt for 10 minutes until translucent and slightly charred at the edges. Add the garlic and paprika, and cook for 2  minutes, then tip in the olives, chopped tomatoes and 100ml of water. Simmer gently for 10 minutes.
  • Nestle the hake fillets into the sauce and season. Put the pan into the oven for 15 minutes until the fish is just cooked through.
  • Sprinkle over the parsley and serve with lemon wedges and crusty bread, if you like.

Nutrition Facts : Calories 311 calories, FatContent 15.1 grams fat, SaturatedFatContent 2.2 grams saturated fat, CarbohydrateContent 8.3 grams carbohydrates, SugarContent 7.2 grams sugar, FiberContent 3.9 grams fiber, ProteinContent 33.5 grams protein, SodiumContent 1.3 milligram of sodium

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ORZO AND LENTIL VEGETARIAN STEW RECIPE - OLIVEMAGAZINE
A delicious one-pot dish that is even better after 24 hours – this stew would be wonderful served with a spoonful of pesto
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Total Time 45 minutes
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  • Add the chopped herbs and serve with a drizzle of extra-virgin olive oil and some crusty bread, if you like.
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ORZO AND LENTIL VEGETARIAN STEW RECIPE - OLIVEMAGAZINE
A delicious one-pot dish that is even better after 24 hours – this stew would be wonderful served with a spoonful of pesto
From olivemagazine.com
Total Time 45 minutes
Calories 288 calories per serving
  • Add the chopped herbs and serve with a drizzle of extra-virgin olive oil and some crusty bread, if you like.
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A fresh and vibrant way to serve hake, with plenty of hot smoked paprika for added kick. You can mop-up all those lovely juices with crusty bread
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