Lentil Chilli

Ingredients:

 About 200g or 1 cup ready to cook red lentils

 A can of kidney beans
 A can of chopped tomatoes
 generous squirt of tomato purée
 1 medium onion
 1 large garlic clove
 1 teaspoon of cumin
 1 teaspoon of cinnamon or mixed spices
 Hot chilli powder i put in 2 teaspoons but adjust for your own tastes!
 olive oil
 optional - a bell pepper green looks nice!

Method:

chop and fry the onion and garlic in some olive oil till golden

add in the cinnamon and cumin and coat the onion and garlic (add pepper now if u want it)

after a minute or so add in the lentils and cook for 2 mins, give it a few stirs to distribute onions and
spices evenly

add in chopped tomatoes, a generous squeeze of purée, beans and chilli powder

stir everything well and then add just enough boiling water to cover the lentils, put the lid on the pot
and leave it for half an hour or so.

To Serve

I like to serve this with avocado, boiled rice and chopped coriander/cilantro

Some more ideas to serve it with are corn on the cob, potato wedges or you could even put it in
burritos or something!
Sweet potato and chickpea curry:

Ingredients:

 1 can chickpeas
 2-3 sweet potatos
 4-5 mushrooms
 1 jar curry sauce (any kind)
 Rice

Method:

1. Chop sweet potatoes in chunks and set to boil

2. Empty can of chickpeas into anther pan and set on medium heat

3. Chop mushrooms and begin to fry in pan on low heat

Cook rice here if pan rice

4. Take chickpeas off before boiling and add to pan with mushrooms

5. Let sweet potatoes boil for a few minutes then also add to pan

6. Pour over curry sauce and simmer for 10-20 minutes

Cook rice here if microwave rice

This recipe serves two but I eat one then put a second serving in a Tupperware box for a cheap lunch
at uni tomorrow - loan is running out
Hakka Noodles

1. Hakka noodles - 1 pack

2. Cabbage - 1/2 cup (finely chopped)

3. Carrot - 2 tbsp (finely chopped)

4. Capcicum - 2 tbsp (finely chopped)

5. Onion - 1 small (finely chopped)

6. Ginger - garlic finely grated - 1 1/2 tsp

7. Spring onion - 1 tbsp

8. Tomato sauce - 1 tsp

9. Red chilli sauce - 2 tsp

10. Soya sauce - 1/2 tsp

11. Salt

12. Ajinomoto

13. Oil

Method

1. Boil the noodles in water.

2. Drain the water and keep aside.

3. Heat oil in a pan

4. Add ginger - garlic and sauce for a minute.

5. Add onion. Cook on high flame and stir continuously.

6. Add cabbage and stir.

7. Add carrot, capsicum, spring onion and a pinch of salt.

8. Add tomato sauce, chilli sauce and soya sauce and ajinomoto.

9. Add the boiled noodles

10. Mix well and garnish with spring onion.

11. Piping hot hakka noodles are ready.

Creamy pesto pasta

Ingredients

2-3 cups pasta

1-2 tblspoon of strong pesto

100ml or less of single cream

one head of broccoli

handful of mushrooms

handful of spinach

salt pepper

feel free to add any other veg!

Method

Cook the pasta, add the broccoli in the same pan about 5 mins before the pasta is ready (saves on
dishes)

in a pan fry the mushrooms, when they are cooked add pesto and a dash of cream- (to taste)

add spinach

drain pasta and broccoli

add the pasta and broccoli to the pan

season

mix and serve!

Mixed Bean Chilli

Ingredients

Serves about 4. Half everything if you want less or if you have leftovers it freezes really well.

1 onion (chopped)

olive oil

1 pepper chopped (i normally use red or yellow)

2 cloves of garlic (crushed)

2 tins of mixed beans (drained)

2 tins of chopped tomatoes

1tsp cayenne pepper

1tsp chilli powder

1tsp cumin

1tsp ground corriander

1tsp of paprika

Method

Heat the oil and fry onion until translucent.

add the chopped pepper and fry for another couple of minutes before adding the crushed garlic and
frying for a further minute.

add your spices and continue to cook for about 1 minute and then add the tins of mixed beans,
followed by both tins of tomatoes.

bring to the boil then turn down and allow to simmer for approx 25 mins, or longer depending on
desired consistency. If it becomes too thick you can always add a splash of water.

serve with rice, bread, or it is really delicous with sweet potato weges (see below).