I would like to begin by apologising for my long absence from Fabulous Foodie. Inexcusable, but I was completely bereft of inspiration- or even appetite- for too long to have anything to say.

But now I am back, and in these lean times when money is scarce and we’re all also being ordered to eat only “seasonal” produce, I’ve been pondering just what to cook that is easy and cheap, and yet also tasty and nutritious. And what better ingredient for these times is there than the humble lentil? I speak of green lentils, nubbly and earthy and incredibly versatile. Dried No-Soak green lentils are ever so easy to find these days, and in less than half an hour can provide you with a delicious vegetable side dish, or a delectable vegetarian main course. The two recipes I offer come from Europe and India (ish) respectively. The method of cooking is the same for both, and only the switching of a few ingredients takes us from one continent to the other. Both recipes serve two generous mains, or four generous sides.

Your will need:

For Green Lentil Stew

• 1 small onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 carrot, finely chopped
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme, chopped)
• 1 heaped teaspoon paprika
• 1 cup dried green lentils
• 2 cups vegetable or chicken stock, boiling (I use a cube or concentrate)
• the juice of half a lemon
• olive oil
• salt and pepper

For Green Lentil Curry

• 1 small onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 carrot, finely chopped
• 1 heaped teaspoon ground cumin
• 1 heaped teaspoon ground coriander
• 1 heaped teaspoon curry powder
• 1 cup dried green lentils
• 2 cups vegetable or chicken stock, boiling (I use a cube or concentrate)
• salt and pepper

Method:

Sweat the onion in a medium sized saucepan until soft and translucent. Add the garlic and carrot and sweat for a further minute before adding the spices and/or herbs and stirring to coat the vegetables. Add the lentils and stir again until the lentils are slicked with the spicy/herby oil and veg, then add the boiling stock, being careful to add only enough to cover the lentils by an inch. Bring back to the boil, then lower the heat, cover, and simmer for about 20 minutes.

Check the lentils near the end of the cooking time; they should be tender but still separate, with just a bit of bite. Just about all of the stock should have been absorbed by the lentils, with just enough left in the saucepan to keep the lentils moist. If you’re making the lentil stew, now add the juice of the lemon and a drizzle of olive oil to loosen the mixture slightly. Season to taste with salt and pepper. If you’re making the curry, just season with the salt and pepper, and you’re good to go.

The curry is more than substantial enough for a main course, just served with some rice and perhaps a small dollop of yoghurt. The stew is an excellent accompaniment to duck, lamb, or pork, and could also be a main course in its own right, served with plain boiled potatoes.