But feel free to add them to your version of the dish if you'd like — just throw a cup or so of cooked
brown lentils into the mix for some added texture and protein.
Not exact matches
For packed lunches I normally make big batches of quinoa and
brown rice with apple cider vinegar / lime and salt and then do a big thing of roasted veg — things like sweet potato and squash cubes, so I throw a mix of that
into a tupperwear with some raw veg — things like avocado, grated carrot, tomatoes and then some hummus /
lentils / chickpeas / seeds for protein.
Ingredients 2 tablespoons olive oil 1 onion 4 cloves garlic, diced 2 jalepenos, cut
into slivers (I removed the seeds from one but left the others in) 1 small carrot, diced 4 oz white mushrooms, cut in half and then sliced 4 teaspoons chili powder 1 teaspoon cumin 1 teaspoon oregano 1 teaspoon salt 3/4 cup
brown lentils 1/2 cup black
lentils 1 14 - oz can of diced tomatoes 1/4 cup quinoa 1/2 cup bulgur wheat avocado, cheddar, and / or sour cream for serving
2 tbsp olive oil 1 medium yellow onion, thinly sliced 1 tsp salt, plus a pinch (note: I used less) 4 cloves garlic, minced 2 tbsp minced fresh ginger 1/2 tsp crushed red pepper flakes (I used Aleppo chile flakes) 8 cups vegetable broth (note: I used a combination of water with nutritional yeast, dried parsley, lemon pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut
into 1 / 2 - inch chunks 1/2 cup
brown or green
lentils 2 tsp sweet paprika (note: I used sweet smoked paprika) 1/4 tsp ground cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5 cups cooked chickpeas) 1/4 cup chopped fresh mint, plus extra for garnish 1/4 cup chopped fresh cilantro, plus extra for garnish 4 ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them
into manageable lengths)
4 tablespoons olive oil 2 large onions, peeled and sliced
into rounds 1/4 inch thick 1-1/4 cups green or
brown lentils, sorted and rinsed 1 cup long - grain
brown or white rice (such as basmati) 1 cinnamon stick 1/2 teaspoon allspice 1 teaspoon cumin 1 teaspoon salt, or to taste Freshly ground pepper, to taste 1 - 2 tablespoons lemon juice (optional) 1/4 cup chopped fresh parsley
, peeled and cut
into 1/2 inch cubes 3 - 4 tbsp extra-virgin olive oil 1 tbsp white balsamic vinegar 2 cups
brown lentils, rinsed 2 cups soft herb leaves (parsley, dill, cilantro, chives, mint, oregano, or tarragon) Sea salt and black pepper
3 red chillies (see tip below) 3 tbsp oil (cold - pressed rapeseed oil or light olive oil) 2 onions, finely sliced2 bay leaves2 tsp cumin seeds1 tbsp garam masala3 carrots, chopped
into bite - size pieces2 celery sticks, chopped
into small bite - size pieces2 garlic cloves, finely chopped300g dried green or
brown lentils, washed, soaked in water for 30 minutes, then drained1.5 litres hot vegetable stock100g broccoli florets or baby broccoli2 handfuls spinach leavesJuice 1/2 lemon4 tbsp Greek yogurt to serve 01.
Spiced vegetable soup with
lentils and roasted chilli 3 red chillies (see tip below) 3 tbsp oil (cold - pressed rapeseed oil or light olive oil) 2 onions, finely sliced2 bay leaves2 tsp cumin seeds1 tbsp garam masala3 carrots, chopped
into bite - size pieces2 celery sticks, chopped
into small bite - size pieces2 garlic cloves, finely chopped300g dried green or
brown lentils, washed, soaked in water for 30 minutes, then drained1.5 litres hot vegetable stock100g broccoli florets or baby broccoli2 handfuls spinach leavesJuice 1/2 lemon4 tbsp Greek yogurt to serve 01.
250 puy or beluga
lentils 1 tablespoon coconut or olive oil 5 — 7 shallots, finely chopped 4 garlic cloves, finely chopped to a paste with 1 teaspoon salt 11/2 teaspoons ground cumin 1 teaspoon ground turmeric 1 teaspoon ground cinnamon 1 teaspoon paprika 1 teaspoon ground coriander 1 red pepper, halved, deseeded and finely chopped 1 - 2 red chillies, deseeded and finely chopped 2 tomatoes, finely chopped 400g butternut squash, cooked and chopped
into small pieces 400 ml coconut milk 1 tablespoon tahini 1 tablespoons honey or agave syrup juice of 1 lime 3 tablespoons soy sauce 2 tablespoons extra virgin olive oil salt and pepper simple yogurt sauce: 200g yogurt or vegan yogurt (soygurt or coconut yogurt) 1 teaspoon honey or agave syrup drizzle of extra virgin olive oil quickest cucumber salad 1/2 cucumber, shaved
into ribbons 4 tablespoons rice vinegar to serve: fresh coriander hot sauce, like sriracha cooked
brown rice or other whole grain lime wedges
Brown lentils, rice and herbs are formed
into a loaf for this gluten - free vegan
lentil loaf and then baked beneath a savory - sweet tomato spread.