This recipe makes a very fresh and spring-y Green Pea, Radish, and Vegan Cheddar Salad that pleases both the eye and the palate. I enjoyed it several times while traveling through some of the heartland states some years (or truthfully, some decades) ago, while still a vegetarian rather than a vegan. Its constant ingredients were the peas, cheese, and celery, with additional, varying ingredients. This is my version, a composite of those that I sampled, and now completely vegan, as itâ€™s easy to substitute vegan cheddar cheese for its dairy counterpart. Continue Reading…
This refreshing Mango Lentil Salad recipe is unique, blending Indian flavors from the cumin and coriander with the Mexican flavors of mango and lime. One of the best things about salad is you can combine ingredients that you wouldnâ€™t normally pair up, and it usually works wonderfully. French lentils, also known as du Puy lentils, are the best type of lentil to use in salads. Green, brown, and red lentils are perfect in soups and stews because they’re soft and tend to fall apart, while du Puy lentils work better in salads because they hold their shape well when cooked properly. All in all, a refreshing summery salad with great sustenance from the lentils.Â Recipe and photos contributed by Sophia Zergiotis ofÂ Love and Lentils.
This recipe is for Red Lentil Dalâ€”a kind of warm dip from Indian cuisine made of well-cooked legumes, is meant to be scooped up with fresh flatbreads such as chapatis or naan. Can’t find them? Use fresh pita instead. Tiny red lentils, available in natural food stores and imported food shops, cook to an appealing orange-gold color.Â Continue Reading…
Spinach and lentils are often paired in Indian cuisine. Here, they are given an unusual context when combined with pasta in this Curried Pasta recipe. For a delicious meal, serve with a fresh flatbread and sliced cucumbers in coconut yogurt, garnished with cilantro. Photos by Hannah Kaminsky.
What’s great about this Grilled Red Pepper Hummus is that it can be prepared in many ways! Make the basic recipe, then add the flavor you want.
- 1 (540 ml) can chickpeas, rinsed and drained
- 2 tbsp fresh lemon juice
- 2 tbsp tahini
- 1 clove garlic, minced
- â…“ cup water
- 1 tsp ground cumin
- Â½ cup grilled red peppers
- salt and pepper
- â…“ cup olive oil
- Place the chickpeas in the bowl of a food processor and mix for a few seconds. Add lemon, tahini, garlic, water, cumin, peppers, and seasonings.
- Mix, pouring in oil until the texture is smooth. Rectify the seasoning as needed.
This Chickpea and Sweet Potato Burger recipe is perfect for those times when you want to try stray from the traditional recipes you’re used to. For a quick meal, you can prepare the patties in advance and warm them up when you need them.
- 1 cup sweet potato meat (about a medium sweet potato, cooked and peeled)
- 1 can (540 ml) chickpeas, drained and well rinsed
- Â¼ cup barbecue sauce, homemade or commercial
- Â¼ tsp salt
- 1 tbsp chili seasoning
- ⅓ cup bread crumbs
- vegan mayonnaise
- 5 hamburger buns
- Cook your sweet potato in the oven at 400Â°F for 20 minutes. Once the sweet potato has been cooked and peeled, let it cool a little.
- Preheat the oven to 350Â°F.
- Place the sweet potato flesh, chickpeas, barbecue sauce, salt, chili seasoning, and bread crumbs in a food processor. Mix until a homogeneous paste forms. You will probably need to scrape the side with a rubber spatula several times during the process.
- When the preparation is homogeneous, separate into five equal parts and form patties with your hands. Freeze patties for at least 15 minutes to allow the mixture to firm up.
- Place the patties on a baking sheet covered with parchment paper.
- Cook in the oven for 30 minutes. Then let cool for about 5 minutes.
- Meanwhile, prepare the toppings (tomatoes, lettuce, mayonnaise, pickles) and toast your hamburger buns.
- Assemble the burgers by brushing the inside of each bun with mayonnaise, then stacking a cooked patty, lettuce leaf, pickles, and a tomato slice.
Did you know that a plate of lentils contains the same protein as a portion of meat? You can help our society consume less meat by eating lentils; they’re perfect for a healthy, balanced diet!Â Incorporate lentils into your diet with this cheap, easy stew recipe.
- 1 cup brown lentils, washed and dried
- 4 cups vegetable broth
- 1 medium onion, chopped
- 2 garlic cloves, chopped
- 2 celery branches, diced
- 4 medium carrots, cut into sections
- 1 cup broccoli florets
- 2 tomato boxes with their juice
- 1 tsp dried rosemary
- pepper, to taste
- Combine all ingredients in a large pot.
- Bring to a boil over moderate heat.
- Cover, reduce heat, and simmer for 30 minutes, allowing the lentils to cook to perfection.
- Serve with brown rice.
You will find an exotic blend of flavors in this iconic dish of Indian cuisine. Coral lentils make a gourmet and unctuous dish with a variety of colorful vegetables and spices, softened by coconut milk.
Served with rice, this is a complete, balanced, and tasty dish.
- 1 cup Coral lentils
- 1 onion
- 1 sweet potato
- 1 cup cauliflower florets
- 1 can diced tomato
- 1 can coconut milk
- 1 teaspoon curry
- 1 teaspoon "Indian" spice mix
- 2 cloves of garlic
- 1 pinch of cinnamon
- A little olive oil
- Salt and pepper
- Finely chop the onion. Peel the sweet potato and cut into cubes. Cook the chopped onion and garlic cloves in oil for about 5 minutes.
- Add sweet potato and cauliflower florets. Cook for another 5 minutes.
- Add the lentils, tomato, coconut milk, and the spices. Cook 30 minutes. At the end of cooking, add the salt and pepper.
- Serve immediately with rice.
What I like about this kind of recipe is that it is extremely flexible. You can keep the base and make meatballs, burgers, or stuff it into vegetables. Here, I cooked it in a muffin mold, but you can opt for a lentil loaf cooked in a bigger mold. Just donâ€™t forget to increase the cooking time!
- 2 tbsp. of olive oil
- 1Â½ cups of onion, finely chopped
- 2 garlic cloves, crushed
- ⅔ cup carrots, grated
- 1 packet (227g) mushrooms, finely chopped
- 1 cup of lentils, cooked, rinsed and drained
- 1Â½ cup sunflower seeds
- 2 slices of whole grain bread, shredded into small pieces
- ¼ cup ground flaxseed
- ½ cup of oatmeal
- 2 tbsp. of tamari
- 1 tbsp. apple cider vinegar
- Â¼ cup of vegetable broth
- 1 tbsp. oregano
- Â½ tsp. thyme
- Â½ tsp. dry mustard
- Salt and pepper, to taste
- Â¼ cup of ketchup
- Â¼ cup of unsweetened applesauce
- 2 tbsp. balsamic vinegar
- 2 tbsp. tablespoon maple syrup
- In a skillet, heat olive oil over medium high heat. Add onion and mushrooms. Cook until the onion has begun to turn a little golden, about 10 minutes. Add the garlic in the last minute of cooking. Remove from heat and place in a large bowl.
- Grate the carrots and add them to the bowl with the onion, garlic, and mushrooms.
- Blend the lentils in a food processor for a few seconds. They must have a coarse texture. Transfer the lentils into a large bowl.
- Coarsely grind the sunflower seeds in the food processor. They must have a coarse texture. Transfer to the large bowl with the other ingredients.
- Add the rest of the ingredients to the bowl and mix well.
- Place the mixture in a previously oiled muffin pan.
- In a small bowl, mix ketchup, applesauce, balsamic vinegar, and maple syrup. Pour sauce evenly on the top of the Meatloaf.
- Bake at 350 Â° F for 40 minutes. Let stand for 10 minutes before serving.
Mystify your family by serving this delicious veggie pÃ¢tÃ© with lentils. A delicious source of protein for breakfast or dinner, serve them on bread or crackers with a touch of mustardâ€”satisfaction guaranteed!
- 1 tablespoon of olive oil
- 1 onion, chopped
- 2 clove garlic, minced
- 2 tablespoons of nutritional yeast
- 1 teaspoon of tamari
- Â½ teaspoon ground cinnamon
- Â½ teaspoon ground clove
- Â¼ teaspoon ground nutmeg
- 1 cup dried green lentils, rinsed
- salt and pepper, to taste
- 3 cups of vegetable broth
- chopped fresh parsley, to taste
- In a saucepan over medium heat, heat oil and add onion and garlic. SautÃ© for about 4 minutes or until onion is tender.
- Add yeast, tamari, cinnamon, cloves, nutmeg, and lentils. Season to taste, mix well, and cook for about 5 minutes.
- Add the vegetable broth. Bring to a boil, reduce to low heat, and simmer uncovered for about 25 minutes or until the lentils are tender. Stir regularly while cooking.
- In a food processor or hand blender, reduce the mixture to a smooth, even purÃ©e.
- Transfer the mixture to an airtight container and allow to cool in the refrigerator for 1 hour. When ready to serve, garnish with fresh parsley.
These chickpea wraps are delicious, and a bit spicy!
The chickpea, a very versatile legume, is present in Mediterranean cuisine and is integrated in many preparations such as couscous, falafel, etc. In this recipe they replace the meat that that is usually found in wrapsâ€”a delicious and healthy substitution.
Eating legumes is great for your health! These foods are naturally rich in vegetable proteins, vitamins, minerals, and dietary fiber.
In addition, their fat content is low andâ€”like all plant foodsâ€”they donâ€™t contain cholesterol.
Prep time: 10 min
Cook time: 10 min
- 1 can of chickpeas
- 2 tablespoons olive oil
- 1 tablespoon cumin
- 1 teaspoon turmeric
- 1 teaspoon of paprika
- 1 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1/2 teaspoon of salt
- 1/2 teaspoon black pepper
- Â½ cup tahini
- The juice of half a lemon
- 1 tablespoon of olive oil
- Salt and pepper from the mill
- A little parsley
- 1 cup cooked rice
- Â½ cup corn
- Coriander to taste
- 4 tortillas
- Heat the oil with all the spices for a few minutes. Add the chickpeas and cook for 5 to 10 minutes.
- In a separate bowl, mix together ingredients for the sauce.
- Compose your wraps according to your taste by placing a Â¼ cup of rice per wrap, coriander, corn, chickpea mix, and the sauce
- Roll and serve with a lemon wedgeâ€”it’s delicious!
Here’s an easy, nourishing soup of red lentils, made creamy with coconut milk and spiced with plenty of ginger. It’s a warming bowlful to come home to on a cold day! Recipe excerpted with permission from Going Wild in the Kitchen,*Â by Leslie Cerier, Â© 2005, Square One Publishers, Inc. Photos by Tracey Eller.
This arugula salad is inspired by that traditional combination of Le Puy lentils, walnuts, and goat cheese, with crisp radishes adding a welcome crunch and a peppery kick. In place of the goat cheese, I use tangy, salty Herbed Cashew Cheese. Making the cashew cheese requires some forethought, so if you donâ€™t have any on hand or time to make it, you can omit it or substitute a chopped avocado. Reprinted with permission from Food52 Vegan by Gena Hamshaw Â© 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs Â© 2015 by James Ransom. Continue Reading…
This curried potato salad is a luscious combination of potatoes, lentils, and tomatoes â€” an offbeat change-of-pace from the standard varieties, and gets a nice protein boost from the lentils. It’s hearty enough to serve as a summer main dish with fresh corn on the cob. Add a cold summer soup for a larger meal. Photos by Hannah Kaminksy. Continue Reading…
Some nights are so cold itâ€™s hard to tear yourself away from the fire to make dinner. This is the recipe you need to make, perfect for your Instant Pot â€” winter one-pot lentils and rice. Itâ€™s hearty,Â filling, and uses staples from your pantry. Plus, thereâ€™s only about 10 minutes of hands-on time, then you can go back to the couch and curl up under a throw until itâ€™s ready to eat.Â Recipe and photos by Kathy Hester, fromThe UltimateÂ Vegan Cookbook for Your Instant PotÂ Â© 2017. Published by Page Street Publishing, reprinted by permission.
If you want to impress someone with a dal, make it this one. Donâ€™t be afraid of the number of spicesâ€”it is quite simple to make. The spices and garlic are blended to a paste and fried in the oil. A hot sauce (chiles, garlic, and vinegar) in the tadka is another secret to getting the right flavor profile. Serve this as a part of a meal, or with rice or naan or other flatbread. Recipe and photos from Vegan Richaâ€™s Indian KitchenÂ *Â Â© 2015 by Richa Hingle. Vegan Heritage Press, LLC. reprinted by permission.
- ¾ cup brown lentils, washed and drained
- 2 cups water
- 2 to 3 teaspoons safflower or other neutral oil
- ½ cup finely chopped red or white onion
- 6 cloves garlic, chopped
- ½ teaspoon ground cumin
- 2 teaspoons ground coriander
- ½ teaspoon ground cardamom
- ½ teaspoon ground cinnamon
- ½ teaspoon fenugreek leaves or ⅛ teaspoon fenugreek seeds
- 1 teaspoon sweet or hot paprika
- ⅛ teaspoon nutmeg
- ¼ teaspoon black pepper
- 1½ tablespoons sriracha or other hot sauce, to taste
- 2 tablespoons water
- 1½ cups chopped tomato
- ¾ teaspoon salt
- 2 tablespoons chopped cilantro, for garnish
- 1 tablespoon vegan butter (optional)
- Combine the lentils with 2 cups of water in a saucepan. Partially cover and cook over medium heat until the lentils are tender, 25 to 30 minutes.
- While the lentils are cooking, make the tempering. Heat the oil in a skillet over medium heat. Add the onion and cook until golden brown, 5 to 6 minutes.
- In a blender, combine the garlic, cumin, coriander, cardamom, cinnamon, fenugreek, paprika, nutmeg, black pepper, sriracha, and 2 tablespoons of water. Blend to combine well.
- Add this paste to the onions in the skillet. Cook until fragrant, about 2 minutes. Stir in the tomatoes and salt, and cook until the tomatoes are tender, about 8 minutes. Mash the larger tomato pieces.
- Add the tempering to the lentils. Bring to a boil over medium heat. Reduce heat and simmer for another 5 minutes.
- Taste and adjust salt and spice. Garnish with cilantro and vegan butter, if using, and serve hot.
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- Here are more recipes for using Lentils and Peas.
Red lentils cook quickly, so theyâ€™re a good choice when you want a hearty, filling soup in little time. Adding a couple of cups of pumpkin orÂ butternut squash puree adds to the orange-y goodness of this soup â€” and cauliflower and spinach contribute to its overall veggie-packed deliciousness. Serve this main-dish soup with a fresh flatbread and a simple salad. Photos by Evan Atlas.
Cold soups are one of my favorite ways to feel refreshed in the summer heat. What makes any cold soup even better for me is if it needs no cooking at all, like this one featuring ripe avocados and greenÂ peas. And it adds gorgeous burst of green to the table, as well.Â Recipe adapted fromÂ Vegan Holiday Kitchen.Â Photos by Susan Voisin.
Beans arenâ€™t the only member of the legume family worth celebrating. Lentils, packed with fiber and protein, are just as nutritious. Plus they cook upâ€”no soaking requiredâ€”in only 15 to 20 minutes. A French ami shared her motherâ€™s traditional recipe for lentil salad with me years ago. This simple salad, seasoned with a French vinaigrette, is classic dish in France. It makes a wonderful, protein-rich highlight of any meal. Because the flavors continue to meld, itâ€™s also great the next day. Recipe from Plant-Powered for Life: Eat Your Way to Lasting Health with 52 Simple Steps and 125 Delicious Recipes, Â© 2014 Sharon Palmer. Reprinted with permission from The Experiment.