Värmande linsgryta med vitlöksfräst majs

Recept ifrån en vandrings- och matresa i Skaraborg. Foto Agnes Maltesdotter.

- Scroll down for recipe in English -

Ett recept på linsgryta är alltid en vinnare på tur, speciellt under årets kallare månader. Värmande, otroligt gott och enkelt att variera blir ett vinnande koncept! Förbered kryddmixen hemma, och passa på att göra en större sats så har du en egen kryddmix till fler soppor och grytor. Det går också bra att köpa färdiga kryddmixer i butiken, idag finns det en mängd olika curry-varianter som är goda till linsgryta!

För dig som vill laga grytan ute - här kommer några tips!

Att ta med sig

Stormkök med 1 stekpanna + 1 stort kokkärl

Skärbräda + kniv

Tallrikar till servering

Bestick

Förbered hemma

Blanda ihop kryddmix

Värmande linsgryta med vitlöksfräst majs

4 portioner

Ingredienser

2 vårlökar, eller 1 gul lök

1 vitlöksklyfta

1/4 matpumpa, exempelvis Butternut eller Hokkaido

1 1/2 dl linser, gärna svenska exempelvis gotlandslins eller korallins

1/2 dl russin

1 förp. krossade tomater

7 dl vatten + 1 msk lantbuljong

1 liten romanesco, eller liten broccoli

Rapsolja att steka i

Salt

Kryddmix (eller köp en färdig curry i butik - vilken som funkar fint!)

1/2 msk malen kanel

1 tsk malen ingefära

1 tsk malen spiskummin

1 tsk malen kardemumma

1 krm malen kryddnejlika

Vitlöksfräst majs

1 färsk majskolv, eller 1 burk majs

1 vitlöksklyfta

1 kruka färsk koriander (spara lite till garnering)

Rapsolja att steka i

Salt och nymalen svartpeppar

Till servering

Växtyoghurt
färsk koriander

Gör såhär

Finstrimla vårlöken. Skala och finhacka vitlöken. Dela och gör ur kärnorna ur pumpan, skär i mindre bitar. Bryt romanescon i mindre buketter, skär stammen i mindre bitar.

Fräs lök och vitlök i lite olja tills de mjuknar. Vänd ner kryddmixen och fräs i 1 minut. Tillsätt pumpa, linser, russin, krossade tomater, vatten och buljong. Koka upp och låt sedan puttra i ca 20 minuter, tills linserna och pumpan är mjuka, vänd ner romanescon och låt puttra i ytterligare 5 minuter. Tillsätt eventuellt lite extra vatten om grytan känns för torr. Smaka av med salt och peppar. Ställ åt sidan.

Skär loss majsen från kolven. Skala och finhacka vitlöken. Fräs majs och vitlök i lite olja tills majsen fått en klargul färd, och gärna en gyllene yta, och löken mjukat. Finhacka koriandern och vänd ner. Smaka av med salt och peppar.

Servera grytan med en klick växtyoghurt, majsfräset och koriander.

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Hearty Daal with garlic fried sweet corn

Serves 4

Ingredients

1 onion

1 garlic clove

1/2 pumpkin

1 1/2 dl lentils

1/2 dl raisins

1 can of crushed tomatoes

7 dl water + 1 Tbsp vegetable stock powder

1 small romanesco or broccoli

rapeseed oil for frying

salt and pepper

Spice mix (or by one in store - any curry will work!)

1/2 Tbsp ground cinnamon

1 tsp ground ginger

1 tsp ground cumin

1 tsp ground cardamom

1 pinch ground cloves

Garlic fried sweet corn

1 fresh corn on the cob, or 1 can of sweet corn

1 garlic clove

1 handful of fresh cilantro

rapeseed oil for frying

salt and pepper

For serving

Plant yoghurt

How to

Peel and finely chop garlic and onion. Cut the pumpkin in haft, scoop out the seeds and cut the rest in small pieces. break the romanesco in smaller pieces, cut the steam in smaller pieces.

Fry onion and garlic in oil until soft. Add the spice mix and fry for another minute. Add pumpkin, lentils, raisins, crushed tomatoes, water and stock powder. Bring to a boil and then let simmer for about 20 minutes - stirring every now and then - until the pumpkin is soft. Add a bit more water if it feels too dry. Add the romaesco and let simmer for another 5 minuter. Salt and pepper to taste. Set a side.

Cut of the sweet corn from the cob. Peel and finely chop the garlic, fry in a drizzle of oil until soft. Add the sweet corn and fry until golden. Finely chop the cilantro and add to the fry. Salt and pepper to taste.

Serve the Daal toppen with the garlic fried sweet corn, plant yoghurt and cilantro.

Vindaloo masala daal with carrots and spinach + courgette raja with mint

This recipe is inspired by a man with a spice mix stand in the small village Agonda in the Indian province Goa. He told me he made the best home made masala there is. Unfortunately I didn’t get to try his version - but tried my very best to remember each and every word he said when he explained how to make it. The result is right here below!

Vindaloo masala daal with carrots and spinach + courgette raja with mint

Serves 4-6

Ingredients

1 yellow onion

1-2 Tbsp vindaloo curry (to taste)

1 Tbsp ground turmeric

2 garlic cloves

1 aubergine

400 grams crushed tomatoes

8 dl / 3 1/3 cups water

3 dl / 1.2 cups red lentils

400 grams carrots

8 dried organic apricots

1 handful of fresh parsley + extra for serving

100 grams organic fresh baby spinach

2 Tbsp cold pressed coconut oil

salt and freshly ground black pepper

Courgette raja with mint

1/2 courgette

5 dl / 2 cups natural unsweetened plant yoghurt

1 handful of fresh mint

1 pinch of chiliflakes

salt och freshly ground black pepper

How to

Peel and finely chop the onion and garlic. Peel the aubergine and cut in to pieces. Heat the coconut oil over medium heat in a large saucepan. Add the vindaloo mix, turmeric, onion and garlic. Fry until fragrant and the onion has soften.You might want to add 1-2 Tbsp of water if it feels too dry.

Add aubergine, tomatoes and water. Bring to a boil and let cook for 10 minutes, until the aubergine is soft. Mix everything until smooth using an immersion blender.

Scrub and slice the carrots. Chop the apricots. Add to the saucepan together with lentils. Bring to a boil and let simmer for 20-25 minutes, until you get a very creamy daal. Maybe add a bit more water if it feels too dry. Remove from heat and add the parsley and spinach. Salt and pepper to taste.

Let the daal sit for at least 20 minutes before servering. Serve with extra spinach and rajta only, or with both + some wild rice/black rice/brown rice!

Recipe was first published in The Gothenburg-Post/Två dagar

Creamy lentil stew with butternut squash and kale

The perfect seasonal stew, warming and hearty - and delicious! I often make a big batch that will last for days - plus the flavours seems to develop even more when you let it sit for a day or so which makes it the perfect lunch box food.

The trick to get a really delicious dhal is to use A LOT of spices, as they are filled with both flavour and nutrition! If you don't want to get a lot of different spices to make the spice blend below you can also buy a ready made curry mix that you like and use that instead. Use the same amount as below, or according to your taste. You could also make your own blend of what ever spices you have at home. I think it's a good idea to make a big batch of the spice blend, imagine having your own curry spice mix for occasions like this! Remember - there are endless ways to variate a lentil dhal!

Creamy lentil stew with butternut squash and kale

Serves 6

Ingredients

3 dl red lentils

1 onion

1 garlic clove

300 gram butternut squash, peeled

1/2 dl organic raisins

7 dl water

4 dl coconut milk

200 gram kale

2 handfuls of fresh parsley

tbsp cold pressed coconut oil

salt and freshy ground black pepper

Spice blend

1 tsp ground ginger

1 tsp ground turmeric

1 tsp coriander seeds

1 tsp ground cardamom

1 tsp ground cumin

1/2 tsp ground cayenne pepper 

1/2 tsp ground clove 

For serving

wild rice

plant based yoghurt

fresh parsley 

chiliflakes 

How to

Cook the wild rice according to instructions on the packaging. Mix the spice blend. Rinse the lentils. 

Cut the pumpkin in smaller chunks. Cut away the thick bottom steam part of the black kale, tear the leafs in to smaller pieces. Peel and finely chop the onion and garlic. 

Heat the oil in a pot and fry the onion and garlic until soft ang fragrant. Add the spices and fry for another minute. Add lentils, butternut squash, raisins, water and coconut milk. Bring to a boil and let simmer for about 20 minutes, until a really creamy stew with soft lentils and tender butternut squash. You might want to add a bit more water to get the desired creaminess. Stir every now and then. Add the kale and parsley and remove from the heat. Salt and pepper to taste. Let sit for a bit before serving. 

Serve with wild rice, plant based yoghurt, extra parsley and chiliflakes.

* This is a recipe from “Två Dagar” distributed by Göteborgs-Posten in October 2016. “Två dagar” was produced by contant agency OTW. Recipe, styling and photo by me.