Recipe – Ground Earth’s Savoury Lentils
Ground Earth, in the beachside town of Woolgoolga, describe themselves as a ‘mindful café’ with a focus on wholesome, fun and balanced food.
Owners Sasha and Dusty were motivated to create Ground Earth by their respective gluten-intolerant children. They offer a wide variety of healthy, tasty dishes, use as much local produce as possible and cater to food intolerances. They’re also environmentally minded, implementing practical measures across the café to reduce their footprint so, when you call in for a meal or coffee, be sure to grab a Keep Cup or Borrow Bag.
Here, Sasha and Dusty share one of Ground Earth’s defining dishes. This is a dish they once tried to remove from their seasonal menu until customers had their say….“Never again”.
Savoury Lentils on Sourdough with Cashew Cream, Nut Parmesan and Herb Dressing
Roadhouse Lentil Mince
Ingredients
- 2 cups of soaked/cooked organic beluga lentils
- 1 large brown onion diced
- 1 large carrot skin on diced
- 2 large stems of celery, leaves attached & diced
- 2 cloves garlic minced
- 2 fresh bay leaves
- 1 cinnamon quill
- 400ml crushed tomatoes
- 100ml vegan Worcestershire
- 100ml rice bran oil
- Salt & pepper to taste
Method
- In a large heavy based pot on high heat, add rice bran oil until it sings
- Add all diced vegetables, bay leaves, cinnamon and cook out until brown and broken down
- Add garlic and cook out until vegetable and aromatics nearly stick to the bottom of the pot
- Deglaze pot with vegan Worcestershire and caramelize vegetable mix
- Add crushed tomatoes and season to taste. Cook out for a further five minutes, stirring occasionally
- Once sauce taste is desired add lentils and fold through
Sourdough Batard
Levain
- 25g active sourdough starter
- 40g lukewarm water
- 35g strong bread flour
Dough
- 250g lukewarm water
- 350g bread flour, extra for dusting
- 1 teaspoon sea salt
Method
Levain
- Add all ingredients in a medium bowl and mix until well combined, cover with plastic wrap and stand at room temperature for 12 hours (should expand and be very bubbly).
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Dough
- Transfer prepared levain to a large bowl, add half the amount of water, fold until smooth. Stir in remaining water, sift in flour and salt, stir until combined (a shaggy dough should form). Cover and set aside for at least one hour.
- Stretch and fold dough by leaving it in bowl, pick up the top side of the dough, lift it and fold it back on itself, then rest for 10-15 mins. Repeat process 6-8 times. When you begin the dough will be shaggy. By the 6th to 8th time, dough should be smooth, spongy and elastic. Cover and place in warm area for one hour.
- Turn dough out of bowl onto lightly floured surface. Try not to deflate. Use well-floured hands to shape dough then place bowl over the top and rest for another hour.
- Dust woven cloth or tea towel generously and line a 22cm proofing basket with cloth. Shape dough into proofing basket, remembering to pull the edges off the dough into the centre like the folding process in stage 2. Prove for 2-3 hours or well risen.
- Preheat oven to 220 degrees Celsius and line tray with non-stick paper. Turn loaf into lined tray and scar the surface. Place into oven and place a tray of ice in the bottom of the oven. Bake for 20 mins then reduce temp to 200 degrees and bake for a further 20 mins.
Cashew Cream
Ingredients
- 1 cup raw cashews soaked overnight
- 1 cup nutritional yeast
- Large pinch salt
- Large pinch pepper
- Pink smoked paprika
Method: Place all ingredients together in a high-powered blender and blend until smooth.
Nut parmesan
Ingredients
- 1 cup almonds
- 1 cup nutritional yeast
- 1 pinch salt
- 1 pinch pepper
Method: In a food processor, dry blend all ingredients until combined and broken down.
Fermented Herb Dressing
Ingredients
- 100g fermented herbs
- Half an avocado
- 50ml Apple Cider Vinegar
- 150ml Maple Syrup
- 200ml extra virgin olive oil
- 1 pinch salt
- 1 pinch pepper
Method: Place all ingredients in blender except the olive oil. Blend together at high power slowly adding oil until every drop is emulsified.
Bring it all together!
Toast two pieces of sourdough, spread with cashew cream. Serve lentil mince on top of toast, drizzle over herb dressing and sprinkle with nut parmesan. Enjoy!
