Serves 8. A savoury crumble rich in flavours and texture. Vegetarian/Vegan, Gluten Free
2 large leeks
20 (ish) medium white mushrooms
4 medium cloves garlic
125g split mung lentils/dhal
60g sesame seeds
300-500mls hot stock (mushroom, truffle or vegetable)
20mls/1 tablespoon butter or oil
Seasoning such as nutmeg, paprika, mixed herbs, black pepper.
25g blue cheese (optional)
2-4 medium spinach plants (about 20-40 leaves with stems)
½ cup brazil nuts (or any other nut)
½ cup sesame seeds
½ cup linseeds
½-1 cup buckwheat semolina (or oat bran, or a combination)
20g butter or coconut oil.
Large pinch salt
2 teaspoons Italian or mixed herbs.
- Pre heat the oven to 170°C
- Chop the leeks (slice in half and chop into 5-10mm pieces, including most of the green)
- In a large pan heat the butter or oil and then sauté the leeks until soft, stirring regularly.
- Meanwhile chop the mushrooms into quarters.
- Add the mushrooms to the leeks. Crush or finely chop the garlic and add.
- When water starts to leak out of the veggies, add the dhal.
- Stir frequently to prevent sticking.
- Add a little hot water if too dry.
- Cook for approx. 15 mins or until the dhal starts to soften and then add stock as needed. The mixture should be moist, but not wet. The dhal should become soft and even mushy. You are likely to use ½-2/3 of the stock.
- Meanwhile, heat a frying pan and add the sesame seeds, heat until golden and then set aside.
- Season the mixture with nutmeg, paprika, ground black pepper, mixed herbs or Italian herbs (about ½-1 tsp of spices, and 2-3 tsp herbs).
- Taste and add more seasoning if needed. (Shouldn’t need more salt due to the stock).
- Add the sesame seeds and stir well.
- Roughly chop the spinach, stir in and cook until just wilted.
- Make the crumble while the dhal is cooking: Whizz the nuts in a food processor until crumbed.
- Add the butter/oil, buckwheat/oat bran, salt, herbs and whizz until slightly sticky.
- Toast the sesame seeds and add to crumble
- Toast the linseeds (use a lid as they’ll pop everywhere – toast until they stop popping but aren’t burned!). Add to crumble. Pulse mixture once or twice to mix.
- In a deep pie/pyrex dish pour the vegetable mixture into the dish and crumble the blue cheese (if using) on top of it.
- Place the crumble on top.
- Place in the oven and cook until golden (approx. 30-45 mins).
Delicious served with roasted beetroot or roasted parsnip and green veges such as wilted spinach, Brussels sprouts etc. Can be frozen in lunch size portions and reheated in microwave