Saturday 24 February 2018

Three recipes to help eat yourself clean

Lovely Lentil Moussaka, Retro Rainbow Rice Salad and Lemongrass Tea
Lovely Lentil Moussaka, Retro Rainbow Rice Salad and Lemongrass Tea

Rozanna Stevens

Lovely Lentil Moussaka, Retro Rainbow Rice Salad and Lemongrass Tea

Lovely Lentil Moussaka


* 4 medium potatoes, peeled

* 2 large aubergines, thinly sliced lengthways

Lentil mix:

* 1 onion, finely diced

* 1 clove garlic, crushed

* 250g brown lentils

* 500ml vegetable stock

* 150ml red wine

* 4 tbsp tomato paste

* 1 tsp ground cinnamon

* 2 tbsp fresh parsley, chopped

Cheesy sauce:

* 4 tbsp ricotta cheese

* 4 tbsp Greek yoghurt

* 4 eggs

* 4 tbsp finely grated Parmesan cheese

* Fresh nutmeg


* To cook the lentils, heat up a little olive oil in a pot. Gently sauté the onion until soft. Stir in the garlic and cook for 2 minutes. Add in the lentils, stock, wine, tomato paste and cinnamon. Bring to a boil then reduce to a simmer, uncovered, for 30 minutes. Stir in the parsley and season with salt and pepper.

* To prepare the potatoes, steam or boil whole for 15 to 20 minutes until just tender. Allow to cool, then thinly slice and set aside for assembly later.

* To prepare the aubergines, slice lengthways into 1.5cm thick slices. Lightly brush with olive oil. Spread out on a baking tray and bake at 200°C for 10 to 15 minutes until golden and starting to char. Set aside.

* For the cheesy sauce, whisk together the ricotta, Greek yoghurt, eggs and Parmesan cheese.

* Begin assembling by spreading half the lentil mix in the bottom of a lasagne-style baking dish. Arrange a layer of potato slices on top, then aubergine slices. Spoon over the rest of the lentil mixture. Layer the remaining aubergine slices and finish off with a layer of potato.

* Spoon over the cheesy sauce and grate over fresh nutmeg.

* Bake at 200°C for 20 minutes until golden and bubbling.


Retro Rainbow Rice Salad

Serves 4


* 250ml (1 cup) brown short grain brown rice (use your measuring jug to measure by volume)

* 3 tomatoes, finely diced

* 3 spring onions, finely chopped

* 2 stalks of celery, finely chopped

* 1 red pepper, finely chopped

* 1 green pepper, finely chopped

* 1 x 200g tin of sweetcorn

* 2 tbsp finely chopped fresh coriander, plus extra to garnish

* 2 tbsp chopped fresh chives

* 2 tbsp crème fraîche

* 2 tbsp olive oil

* 2 tbsp lemon juice

* 1 tbsp low fat mayonnaise

* salt and freshly ground black pepper


* Combine the rice and 625ml (2 1/2 cups) water in a pot.

* Bring to the boil, then reduce to a simmer with the lid askew until just tender -- this will take 20-25 minutes.

* If you're using easy-cook rice, follow the cooking instructions on the bag.

* Spread the cooked rice onto a clean tray and fan it to cool it down.

* Chill in the fridge for 1-2 hours. The rice must be completely cold, otherwise you'll breed bacteria.

* Mix all the remaining ingredients with the cooled rice.

* Season with salt and pepper and garnish with extra coriander.


Lemongrass Tea


* 3 stalks lemongrass

* 1 thumb ginger, peeled and sliced

* 2 litres water

* 2tbsp manuka honey


* Bruise the lemongrass with the back of a knife or heavy object, this will help release the natural oils.

* Pour the water into a large pot, add the lemongrass and ginger. Cover and bring to the boil, then reduce to a simmer for 15 minutes.

* Remove the lemongrass and ginger pieces.

* Stir in the honey until it has dissolved.

* Serve hot or chilled with ice.

Irish Independent

Promoted Links

Life Newsletter

Our digest of the week's juiciest lifestyle titbits.

Promoted Links

Editors Choice

Also in Life