Black Lentil Wholegrain Bread Toast with Chutney

 

Black Lentil Wholegrain Bread Toast with Chutney

By Namit Kathoria

 

Soaking time: Overnight

Preparation time: 15 minutes

Cooking time: 20 minutes

 

Serves 2-4 portions

Ingredients:

Bread Ingredients

2 tablespoons olive oil for cooking

1 loaf wholegrain bread sliced

 

Black Lentil Mixture

1 cup black lentils (soaked overnight, rinsed and drained the next day)

3 tablespoons brown rice flour

2-3 tablespoons vegetable stock

½ white onion roughly sliced

Handful fresh coriander with stems removed

1 carrot roughly chopped

1 green pepper roughly chopped

1 chilli (deseeded if you want to decrease the heat)

½ inch fresh turmeric roughly chopped / ¼ teaspoon turmeric powder

1 ½ - 2 inches ginger roughly chopped

1 teaspoon cumin seeds

2 teaspoons coriander seeds (substitute with coriander powder if you do not have seeds)

½ teaspoon Himalayan rock salt

 

Coriander and peanut chutney

 

Preparation:

1. Soak the lentils overnight. Drain and rinse them the next day.
2. Blend together all the ingredients if the black lentil mixture including the drained lentils for 1 ½ minutes in a blender at a medium speed. Stop and scrape down the sides if necessary. Initally start with 2 tablespoons of vegetable stock – if the mixture looks too thick add in one more tablespoon.
3. Slice the loaf of wholegrain bread. Then cut each slice in half by slicing diagonally across.
4. Spread some of the black lentil mixture from the blender onto each side of all the bread slices.
5. Warm up a good quality non-stick pan on a medium to high heat with some olive oil. Place 5-6 of the slices onto the pan for per batch. Cook each side for about 4-5 minutes until they become crispy. Repeat until all of the bread slices are cooked.
6. Make up the coriander and peanut chutney and serve with the cooked black lentil wholegrain bread toast.

 

Where does your protein come from?

It comes from the lentils and the wholegrain bread which are both good sources of protein. In fact the combination of the two gives you all of the essential amino acids that the body needs. The peanuts in the chutney too are a good source of protein.

 

To get more inspiration for healthy plant-based recipes please see our new nutrition and recipe book “Life” which is due to come out in 2022.