In celebration of Black History Month at the Newcastle University, we’re sharing some of the recipes available as part of our fantastic African and Caribbean inspired menu available at Street Kitchen from the 25th to 29th of October 2021.
You can learn more about what we’re doing to celebrate October’s Black History Month by reading our blog post and joining us at our Street Kitchen to taste some of the fantastic dishes, next week.
Ingredients
- 200g raw lentils
- 600ml vegetable broth
- 1 bay leaf
- 100g diced carrots
- 1 white onion (diced)
- 1.5 lt barbecue sauce
- 1/4tsp salt
- 1/4tsp pepper
- 1/4tsp smoked paprika
- 350g cooked grits
- 250ml milk
- 2tbs butter
- 100g cheddar
- 50g vegan parmesan
Method
- In a large pot, bring lentils, vegetable broth and bay leaf to a boil. Let simmer uncovered for about 30-35 minutes or until lentils are tender.
- In a large skillet, heat 10ml oil over medium heat. Sauté your onion and carrots with salt, pepper, smoked paprika until carrots are soft and onions are translucent.
- Add barbecue sauce and give it a good stir. Drain lentils and reserve the cooking water.
- Pour sauce over your lentils and mix well. If you find that your sauce is too thick, just add a little bit of your cooking water to thin it out.
- To make your grits, mix all Grits ingredients until cheese and butter has completed melted.
- Serve your lentils over grits.