Bowls of Goodness by Nina Olssen.

from book Bowls of Goodness
The Loyal Lentil Chilli
Don’t be discouraged by the long list of ingredients, it’s mostly spices that you will already have in your spice rack.
serves 4
250 g puy or beluga lentils
1 tablespoon coconut or olive oil
5–7 shallots, finely chopped
4 garlic cloves, finely chopped to a paste with 1 teaspoon salt
11/2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1 teaspoon paprika
1 teaspoon ground coriander
1 red pepper, halved, deseeded and finely chopped
1-2 red chillies, deseeded and finely chopped
2 tomatoes, finely chopped
400g butternut squash, cooked and chopped into small pieces
400ml coconut milk
1 tablespoon tahini
1 tablespoons honey or agave syrup
juice of 1 lime
3 tablespoons soy sauce
2 tablespoons extra virgin olive oil
salt and pepper

simple yogurt sauce:
200g yogurt or vegan yogurt (soygurt or coconut yogurt)
1 teaspoon honey or agave syrup
drizzle of extra virgin olive oil

quickest cucumber salad:
1/2 cucumber, shaved into ribbons
4 tablespoons rice vinegar

to serve:
fresh coriander
hot sauce, like sriracha
cooked brown rice
lime wedges

Cook the lentils according to the packet instructions, rinse, drain and set aside.
Heat a frying pan over a medium–high heat.
Add the oil and gently fry the shallots until transparent.
Add the garlic, spices, pepper, chilli and tomatoes and fry for a few minutes over a medium–low heat.
Stir in the lentils, squash, tahini and honey.
Pour in the coconut milk and stir, then let the chilli simmer over a medium–low heat for 5 minutes, adding a little water if needed and stirring regularly.
Add the lime juice and soy, then let it simmer for a further few minutes while stirring.
Taste and adjust the seasoning with salt and pepper.
Remove from the heat. Mix the ingredients for the yogurt sauce.
Make the cucumber salad by combining the shaved cucumber and rice vinegar.
Drizzle the chilli with extra virgin olive oil, top with freshly chopped coriander and serve with the cool yogurt sauce and salad.
Serve with a hot sauce, rice and lime as extras on the table.

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Farro Lentils Soup.

Serves 4-6

Ingredients
50g finely sliced Prosciutto
1 onion finely diced
1 celery stalk, finely diced
2 small carrots, diced
3 cloves garlic, minced
3 tablespoons olive oil
1 (400g) can chopped tomatoes
1 zucchini, diced
100 g (3/4 cup) green lentils
150 g (1 cup) farro
A good handful of freshly chopped fresh Basil
Red hot pepper flakes (optional)
Salt, Pepper

To Serve:
Extra Virgin Olive Oil or
Grated Parmesan, to garnish

Heat the olive oil in a large pot and cook the prosciutto for a few minutes.
Add the carrot, celery and onion and continue to cook for 5 minutes.
Add the garlic and zucchini, continue to cook for 2 minutes.
Add the can of diced tomatoes.
Season with salt & pepper, and half a teaspoon of chilli flakes (optional).
Add the equivalent of 3 to 4 cans of water.
Bring to a simmer.
Add the farro and green lentils.
Reduce the heat to low, cover and continue to cook for about 20 minutes, or until the vegetables, farro and lentils are tender.
If the soup is too thick, add more water and season accordingly.
Serve with leaves of basil, grated parmesan and a drizzle of olive oil.