RECIPE OF THE MONTH:

LENTIL BARBACOA

INGREDIENTS 
Serves 6

30 ml olive or grape seed oil (or substitute water)

1/2 white or yellow onion minced

3 cloves garlic, minced

300g cooked green or brown lentils 

200g finely shredded/grated carrots 

30g coconut sugar or brown sugar

1/2 tsp each salt and black pepper, plus more to taste

1 1/2 tsp ground smoked paprika

2 tsp ground cumin

1/4 tsp ground cloves

1 1/2 tsp dried oregano

2-3 chipotle peppers in adobo sauce (canned) + 1-3 tsp adobo sauce (more or less to preferred spice level)

15 ml Soy Sauce (use tamari if gluten free)

60 ml lime juice

30 ml apple cider vinegar

60 ml water (more as needed)

optional: 2 bay leaves

FOR SERVING 


Corn or flour tortillas

Shredded red cabbage

Sliced radish

Coriander

Lime wedges

Hot sauce / Salsa / Chimichurri

Instructions

  • Heat a large pan over medium heat. Once hot, add oil (or water), onion, and garlic. Sauté for 4-5 minutes, stirring frequently, or until tender and slightly browned.

  • Add cooked lentils, carrots, sugar, salt, pepper, paprika, cumin, cloves, oregano, chipotle peppers + adobo sauce (start with 1 tsp for low spice level), soy sauce, lime juice, apple cider vinegar, water, and bay leaves (optional). Stir to combine.

  • Cover and cook over medium-low heat for at least 15 minutes (or up to 30-40 minutes on low heat) or until the carrots are tender and the colour has deepened. Stir occasionally and add more water as needed if it dries up.

  • Taste and adjust flavour as needed, adding more paprika or cumin for smokiness, salt for saltiness, coconut sugar for sweetness, lime for acidity, coconut aminos for “umami” flavour, or chipotle peppers for spice. 

The UK Regional Executive Chef working for Restaurant Associates, Tim Blake began his career at the famous Le Manoir aux Quat’Saisons in Oxfordshire, and diligently worked his way through a series of high profile roles including Selfridges, Alimentum and Edmunds culminating in Executive Head Chef at Lexington Catering and finally UK Regional Executive Chef for Restaurant Associates at one of the world's  largest tech companies. 

Tim held a key senior role for the 2012 London Olympics during which time he was the Managing Director of a premium bespoke events company. His excellent planning and organisational skills and his experienced palate place him and his team at the cutting edge of food trends.