-- 1
cup black lentils — 2 cups water or vegetable broth — 1 kg tomatoes — 2 red onions — 2 sprigs rosemary — fresh lemon juice — black pepper — pinch of salt — coconut milk (optional)
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
Not exact matches
for the
lentils: a few tablespoons of olive oil 2 carrots, diced 2 celery stalks, diced 1/2 onion, diced 2 - 3 cloves of garlic, minced 2
cups of
black lentils, rinsed 3 - 4
cups (plus you might need another
cup or two) of homemade vegetable broth (optional - you may want to add a bay leaf, or a sprig of rosemary, depending on how flavorful your broth is)
1
cup (7 oz / 220 g)
black rice Salt and freshly ground pepper 1/2
cup (3 1/2 oz / 105 g)
black lentils 2 tablespoons extra-virgin olive oil 8 oz (250 g) baby shiitake mushrooms 1 bunch asparagus, ends trimmed, cut into bite - size pieces 5 oz (155 g) baby spinach leaves 4 portions of salmon fillet (about 1 lb / 500 g total), preferably wild Sliced green onions and chile flakes for sprinkling
250g (about 1 / 2 lb or 4 small - medium) red onions, peeled and quartered lengthwise 250g (about 1 / 2 lb or 6 medium) shallots (eschalots), peeled and halved lengthwise 90 ml (6 Tbsp) olive oil, divided Salt and
black pepper 1 Tbsp dried oregano 450g (1 lb or 2
cups) uncooked puy (French green)
lentils 1litre (4
cups) vegetable stock 2 garlic cloves, peeled and crushed 2 Tbsp za'atar, divided 1 tsp ground cumin 1 Tbsp cider vinegar 200g (7oz) young spinach leaves 300g (10 1/2 oz) soft goat's cheese, cut or broken into 2 - 3 cm (1 ″) pieces 2 Tbsp pumpkin seeds, toasted
I did use the larger proportions of oregano and lemon peel; and swapped out half of the orzo with 1
cup of cooked
black lentils to increase the protein content.
I didn't have any
black beans in the house so I ended up using about 1.5
cups of puréed
black lentils and another half
cup whole.
1 large yellow onion 2 celery stalks 1 large carrot 2 tablespoons olive oil 1 heaping
cup red
lentils, well rinsed and drained 1 can (850 ml) whole roasted tomatoes 3
cups low sodium vegetable stock Fresh lemon juice and cracked
black pepper to serve
Lentil Filling: 2 tbsp olive oil 3 cloves garlic, crushed 1 brown onion, finely diced 2 - 3 tbsp curry powder 2 small potatoes, peeled and diced 1
cup diced carrot 2
cups bite - sized cauliflower florets 3
cups cooked brown
lentils 1/2
cup vege stock 1 x 400g can chopped tomatoes 1 tbsp tomato paste 1 tsp coriander flakes 2 - 3 tsp pure maple syrup sea salt & fresh
black pepper
1 tablespoon olive oil 1 small yellow onion, small dice 1/2 teaspoon chili flakes 1/4
cup tomato paste 1/2
cup French
lentils, soaked for at least 8 hours and drained 2
cups marinara sauce 6
cups vegetable stock 1 heaped
cup small - diced vegetable of choice (see headnote) 4
cups chopped greens of choice (roughly one bunch — I used a mixture of lacinato kale and dandelion) 1 teaspoon red wine vinegar sea salt & ground
black pepper, to taste
2
cups water 1
cup grey - green or brown
lentils 2 Tbs ground flaxseeds + 4 Tbs water 1 medium yellow onion, diced 1 teaspoon olive oil 1
cup instant or regular rolled oats 1
cup tomato sauce 1 teaspoon garlic powder 1 teaspoon dried basil 1 teaspoon dried parsley 1/2 teaspoon salt 1/4 teaspoon
black pepper 1/4
cup BBQ sauce 2 Tbs ketchup
1
cup black beluga
lentil 2 1/2
cups vegetable broth 1 avocado, cubed juice from 1 lemon 2 TS olive oil 2 TS balsamic vinegar 1 TS agave nectar
2 tbsp olive oil 1 medium yellow onion, diced 1 red pepper, diced (without seeds) 1 small zucchini, diced 3 cloves garlic, minced 1 14 oz can diced tomatoes with green chilis 1 14 oz can tomato sauce 1 14 oz can
black beans, drained and rinsed 1
cup dry green
lentils 14 oz water 4 oz salsa 1 tbsp chili powder 1 tsp cumin
1 medium onion 2 carrots, peeled and chopped 1 parsnip root, peeled and chopped 1/4 celeriac root, peeled and chopped 2 medium potatoes, peeled and chopped 1/2
cup dried red split
lentils 1/2 head of cauliflower, chopped 1 tablespoon dried garlic flakes 1 tablespoon sea salt fresh cracked
black pepper fresh parsley grape seed oil for frying 2 L hot water
2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5
cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4
cups) 1 1/2
cups dried
lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground
black pepper 1/3
cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3
cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4
cup chopped scallions, for garnish.
1 tablespoon extra-virgin olive oil 1 medium onion, finely chopped, about 1
cup 2 garlic cloves, minced 2 large carrots, cut in 1 / 4 - inch dice 1 1/2
cups brown
lentils, rinsed and sorted through 6
cups chicken stock 1 bay leaf 2 teaspoons salt 1 teaspoon freshly ground
black pepper 1 teaspoon thyme 1 tablespoon brown sugar 1 tablespoon Madeira or Port wine
Ingredients: 2
cups dry
lentils (rinsed and pick over for impurities) 5
cups water 8 ounces SuDan Farms Boneless Lamb Shoulder (Medium cubes) 2 cloves of garlic (minced) 1 onion (minced) 1 bunch of Italian parsley (minced fine) 1 carrot (small dice) 1 parsnip (small dice) 2 teaspoons ground cumin 1 Tablespoon sherry vinegar 1 Tablespoon NW Elixirs # 2 Verde Hott Salt and ground
black pepper to taste Chervil to garnish Instructions: In one quart pot bring
lentils and water to boil, reduce to a simmer and cook until
lentils are tender.
Ingredients: 1 onion, chopped 1/4
cup olive oil 2 carrots, diced 2 stalks celery, chopped 2 cloves garlic, minced 1 teaspoon dried oregano 1 teaspoon ground cumin seed 1 bay leaf 2
cups dry
lentils 8
cups water 2 tablespoons sherry vinegar salt to taste ground
black pepper to taste 2 Tablespoons NW Elixirs Hott Sauce # 1 Instructions: In a large soup pot, heat oil over medium heat.
My go to dinners: I prep chickpeas,
black beans,
lentils, and other legumes available in bulk myself and then freeze them in 2 -
cup ziploc bags.
2 Tablespoons Olive Oil 1 Medium Onion, Diced 2 Celery Stalks, Diced 1 Large Carrot, Peeled & Diced 1 Red Pepper, Cored & Diced 3 Garlic Cloves, Peeled & Minced 1 Small Eggplant (1 Pound) Cut Into 1/2 Inch Dice) 1 Tablespoon Ground Cumin 1 Teaspoon Ground Chipotle Pepper 1/2 to 1 Teaspoon Cayenne Pepper 1 Teaspoon Dried Oregano Salt & Pepper 2 (15 Ounce) Cans Chopped Tomatoes 2 (15 Ounce) Cans
Black Beans, Drained 1/2
Cup Dried
Lentils 1/3
Cup Chopped Fresh Cilantro Juice of 1 Lime Toppings Of Choice (See Notes Above)
3 Tablespoons olive oil 1 Large onion, chopped 2 Cloves garlic, minced or pressed through garlic press 1 Tablespoon tomato paste 1 Teaspoon ground cumin 1/4 Teaspoon kosher salt, more to taste 1/4 Teaspoon ground
black pepper Pinch of chili powder or cayenne pepper, more to taste 1 Quart chicken or vegetable broth 1
Cup red
lentils 1 Large carrot, peeled and diced Chopped fresh cilantro for garnish
200 g (1
cup) red
lentils, rinsed 8 dl (3
cups) water 4 large ripe tomatoes 1 medium onion, chopped finely 3 cloves of garlic, minced to a paste 1 teaspoon cumin powder or seeds 1 teaspoon sesame seeds,
black or white 1 teaspoon turmeric 1 bay leaf 2 tablespoons lemon juice A good handful of parsley, rinsed and chopped Oil Salt
1 small onion, chopped 1 tablespoon olive oil 2 inches fresh ginger, grated 2
cups butternut squash, cubed 2
cups vegetable stock 1 14 - ounce can of diced tomatoes 1/2
cup red
lentils 1/2 teaspoon salt 1/2 teaspoon ground
black pepper
Olive oil One large onion, diced 4 carrots, diced 3 celery, diced 8 ounces of
black lentils 1 package of vegan chorizo (from Trader Joe's)-- skin removed and crumbled 28 ounce can of crushed tomatoes (I used organic, fire roasted) 6
cups of low sodium vegetable broth Salt and pepper
Red
Lentil Soup with Sweet Potatoes and Kale 1 tablespoon olive oil 1 medium white or yellow onion, chopped 2 cloves garlic, finely chopped 5
cups water 1
cup red
lentils, rinsed and drained 2 teaspoons sea salt 1 1/2 teaspoons ground coriander 1 1/2 teaspoons bittersweet paprika 3/4 teaspoon ground cumin 12 ounces fresh sweet potatoes, peeled and cubed (2
cups) 4
cups chopped fresh kale leaves (stems removed) Freshly ground
black pepper
2
cups black beluga
lentils (or green French
lentils), picked over and rinsed 1 tablespoon extra virgin olive oil 1 large onion, chopped 1 teaspoon fine - grain sea salt 1 28 - ounce can crushed tomatoes 2
cups water 3
cups of a big leafy green (chard, kale, etc), rinsed well, deveined, finely chopped
1
cups dried
lentils (or 2
cups already cooked
lentils) 1 - 2 tablespoons extra virgin olive oil 1 large onion, chopped 5 garlic cloves, minced 1 - 2 tablespoons chipotle hot sauce (can substitute chopped chipotle in adobo) 2 teaspoons coarse kosher salt 2 tablespoons chili powder 1 teaspoon ground cumin 1 orange or red bell pepper, chopped 1 green bell pepper, chopped 1 jalapeno, seeded and minced 1 28 - ounce can crushed tomatoes 2 cans of beans - I used
black and kidney but any are fine!
When fragrant, add four
cups of water / stock,
lentils, bay leaves, salt and
black pepper to the pot.
2 tablespoons virgin coconut oil 1 medium white onion, finely chopped 2 garlic cloves, minced 1 2-1/2 - inch piece ginger, peeled and minced 1 tablespoon medium curry powder 1/4 teaspoon crushed red pepper flakes 1/4
cup red
lentils 1 - 14.5 ounce can crushed tomatoes 1/2
cup finely chopped cilantro plus leases with stems for serving 2-1/2
cups water 1/2 teaspoon kosher salt 1/4 teaspoon
black pepper 1 - 13.5 ounce can unsweetened coconut milk, shaken well Lime wedges for serving
1 tbsp coconut oil 2 tsp mustard seeds 1 tsp cumin seeds 1 white or yellow onion, diced 3 carrots, peeled and diced 1 tablespoon finely grated or minced fresh ginger, or 1 teaspoon ground ginger 3⁄4
cup (140 g) white basmati or jasmine rice, rinsed 1
cup (200 g) dried moong dal, toor dal, urad dal, or red
lentils 1 tsp ground turmeric 1⁄4 tsp ground cloves 1 tsp salt 1⁄4 tsp freshly ground
black pepper 4
cups (950 ml) low - sodium vegetable broth 2
cups (475 ml) water
1 tbsp olive oil 1 large brown onion, peeled and chopped 1 large red bell pepper, deseeded and chopped 1 large sweet potato, peeled and chopped 3 carrots, peeled and chopped 1/2
cup red
lentils 5
cups vegetable stock 1/4 tsp salt 1/2 tsp ground
black pepper 1/2 tsp salt
, 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
11/2
cups red split
lentils (masoor dal), picked over, washed and drained 5
cups water 3 tablespoons high - oleic safflower oil 1/2 teaspoon
black mustard seeds 1 tablespoon minced fresh ginger 3 cloves garlic, finely minced 3 small dried red chili peppers 1 medium onion, peeled and thinly sliced 1/2 small head of green cabbage, cored and thinly sliced or shredded (4 - 5
cups) 1 1/4 teaspoons ground cumin (preferably freshly ground) 1/2 teaspoon ground turmeric 1/2 teaspoon coriander or garam masala Pinch asafetida (see note above) 1 teaspoon dried fenugreek leaves (see note above) 1
cup finely chopped or crushed tomatoes (I used Pomi chopped tomatoes) 1 teaspoon salt Freshly squeezed lime juice, optional
Ingredients: 3 pealed cloves of garlic 5 cm piece of ginger 2 big
cups of yellow
Lentil 2 spring onions 1 fresh tomato 3 medium size carrots Chopped lemongrass Salt,
black pepper and chili 2 tablespoons coconut or olive oil Directions: Place the Pan over a -LSB-...]
2 tablespoons olive oil 1/2 teaspoon sea salt 1 teaspoon dried oregano 1/2 teaspoon dried basil 1/2 teaspoon dried thyme 1/2 teaspoon dried rosemary freshly ground
black pepper to taste 4 medium cloves garlic, minced 1/2
cup red or white wine 1 28 - ounce can (796 - ml) diced tomatoes 1/2
cup brown (green)
lentils, rinsed 2⁄3 to 3/4
cup water 3 tablespoons capers, rinsed and drained (optional) 3 to 4 tablespoons toasted pine nuts (optional)
* 2 tablespoon olive oil * 1 onion, chopped * 2 stalks celery, chopped fine * 1
cup black quinoa, rinsed in cold water and drained (use a fine mesh strainer for this, as quinoa seeds are pretty small) * 1/2
cup red
lentils, rinsed in the strainer with the quinoa * 2 1/2 -3
cups water (or use chicken or vegetable stock) * 1/4
cup pitted
black olives (I used oil - cured olives) * 1 - 2 teaspoons minced preserved lemon rind * 1 - 2
cups minced parsley * pinch or two of smoked paprika
DINNER: acorn squash and
black bean quesidillas baked basil zucchini baked macaroni and cheese baked salmon baked squash baked turkey burgers balsamic grilled summer vegetables with basil quinoa salad bbq lime and mango turkey bbq rosemary sweet potato
black bean burrito
black beans and rice
black bean veggie burgers broccoli and sundried tomato pasta chicken, avocado salad chicken nuggets chick pea burgers citrus grilled chicken dinner rolls farmers market salad farro salad with roasted mushrooms and parmesan fried rice with cashews garlic and lime shrimp garlic and parmesan turkey meatballs garlic and rosemary chicken garlic roasted red potato wedges gnocchi grilled shrimp with garlic and cilantro grilled tuna and couscous salad healthy chicken parmesan wraps healthy stuffed mushrooms mexican twice baked potatoes moroccan apricot chicken tenders mushroom pizza with caramalised onions oven fried eggplant peanut noodle stir fry pecan crusted dover sole pineapple pork kebobs pork fried rice portobello musroom pizzas red
lentil cauliflower burger roasted rosemary root vegetables roasted vegetable salad with feta and chickpeas sauteed garlic and tomato
lentil salad seasoned potato wedges slow cooker meatloaf slow cooker pineapple chicken verde slow cooker pulled pork sandwiches slow cooker rosemary chicken slow cooker two bean chicken slow roasted vegetables southwestern quinoa pasta salad spicy veggie bean burger sticky rice sweetcorn garlic and tomato soup thai spiced bbq shrimp tuna stuffed zucchini vegan chick pea casserole vegan corn bread vegan lasagna vegan mac and cheese vegetable spaghetti with tomato sauce and nut balls veggie lasagna zucchini sticks DESERT: 3 ingredient peanut butter ice cream 5 minute banana ice cream apple pie baked apple banana almond and chocolate ice cream banana berry soft serve banana chocolate caramel ice cream cake banana ice cream floats banana peanut butter
cups banana split cheesecake bites blueberries and cream popsicle blueberry - pomegranate ice lollies blueberry strawberry banana ice cream cake caramel apples caramel chocolate apples carob caramel tarts with coconut cashew coffee vanilla creme cake chocolate banana coconut cream pie chocolate banana pie with whipped coconut cream chocolate caramel orange tart with seasalt chocolate covered bananas with walnuts chocolate hazelnut ice cream chocolate maca truffles chocolate mint cookie dough bites chocolate molten lava cakes with goji berries chocolate mousse chocolate peanut butter cake chocolate peanut butter cream pie chocolate protein truffles chocolate pudding chocolate tahini caramel delights cinnamon vanilla almond butter banana pops clean eating nutella ice cream coconut almond fudge coconut truffles cookie dough ice cream cranberry bliss bars creamy baked pears dairy - free fudgesicles double chocolate cake durian ice cream fruit tartlets with cashew cream fruity popsicles greek yogurt cupcakes greek yogurt thin mint cupcakes grilled peaches with gingersnaps healthy banana foster healthy brownie healthy key lime tarts honey wholewheat chocolate chip banana bread layered banana ice cream cake lemon lime and coconut cheesecake mini protein cheesecake mocha banana ice cream no bake cookie dough bites no bake peanut butter nuggets nutella fudge pops paleo brownie cupcakes pecan pie peanut butter and chocolate ice cream peanut butter coconut
cups with dark chocolate peppermint meringues pina colada ice cream premium poached peaches raspberry nutella tarts raw carrot cake raw chocolate cupcakes with vanilla frosting raw chocolate with goji berries raw fudge brownies raw snickers bar raw tropical ice cream raw vegan smores roasted maple papaya strawberry ice cream sweet potato pie thick and fudgey brownies vanilla bean cheesecake vanilla bean ice cream vanilla chocolate cake vanilla chocolate chunk cheesecake vanilla ice cream vegan and gluten free, peanut butter, caramel cheesecake vegan and gluten free, peanut butter and chocolate chip banana vegan nutella bites vegan strawberry scone tarts bread watermelon tart
2 Tablespoons olive oil 1
cup finely chopped onion 1/2
cup finely chopped carrot 1/2
cup finely chopped carrot 2 teaspoons kosher salt 1 pound
lentils, picked and rinsed 1
cup peeled and chopped tomatoes (I used canned tomatoes) 2 quarts chicken or vegetable broth (I used boxed chicken and beef broth) 1/2 teaspoon freshly ground coriander (used prepared ground coriander) 1/2 teaspoon freshly toasted cumin (I toasted cumin seeds in small saucepan then processed) 1/2 teaspoon freshly ground grains of paradise (I used ground
black pepper)
ingredients MEXICAN
LENTIL SOUP: 1 tablespoon olive oil 1 yellow onion (peeled, small dice) 2 carrots (peeled, small dice) 1 red bell pepper (seeded, small dice) 2 teaspoons chili powder 1 teaspoon cumin 1 (15 - ounce) can mild salsa 1 and 1/2
cups dried green
lentils (picked over, rinsed, drained) 1 (15 - ounce) can fire - roasted tomatoes (diced) 6
cups organic chicken stock 1/4
cup cilantro (roughly chopped, to garnish)(optional) 1/4
cup sour cream (optional) Kosher salt and freshly ground
black pepper (to taste) SKILLET CORNBREAD: 1 1/4
cup coarse ground cornmeal 3/4
cup all - purpose flour 1 tablespoon granulated sugar 1 teaspoon Kosher salt 2 teaspoons baking powder 1/2 teaspoon baking soda 1 1/2
cups buttermilk 2 eggs (lightly beaten) 8 tablespoons unsalted butter (melted, divided) 1
cup frozen kernels (thawed)
1 tablespoon olive oil or 1/4
cup water 1 medium - size red onion, minced 3 garlic cloves, minced 3/4
cup dried brown or green
lentils 4
cups vegetable broth 1 small butternut squash, peeled, seeded, and diced (about 3
cups) 3/4
cup uncooked quinoa, rinsed and drained 1/2 teaspoon dried thyme 1/2 teaspoon red pepper flakes (optional) Salt and freshly ground
black pepper 8 ounces rapini (broccoli raab), thick stems removed, coarsely chopped 1/4
cup toasted walnut pieces
1/2
cup dried
lentils, rinsed (I used small
black beluga
lentils but green ones would work well too) 1/2
cup uncooked coarse bulgur 1/4
cup tahini 3 garlic cloves, minced or pressed 1/2
cup fresh lemon juice (from 2 large lemons) zest from 2 lemons 1/4
cup nutritional yeast 2 tbsp extra virgin olive oil 1/2 tsp sea salt + freshly ground
black pepper, or to taste 2 tbsp water, or as needed 1 tbsp coconut oil 3
cups chopped leek, white and green parts (1 large leek) 4 garlic cloves, minced 3
cups chopped red bell pepper (2 red peppers) 1
cup chopped snow peas 1
cup chopped tomato (2 small Roma tomatoes) 3
cups spinach, destemmed and roughly chopped
I'd swap the
lentils for the same amount of
black beans (1 3/4
cups).
1 1/4
cups French green
lentils 1/2
cup chopped roasted red peppers 1/2
cup sliced pitted kalamata olives 1/3
cup chopped Italian parsley 1 tablespoon chopped fresh dill 1/3
cup chopped raw almonds, toasted 2 tablespoons red wine vinegar 1/4
cup extra virgin olive oil 1/4 teaspoon salt, or more to taste (I like flaky Maldon salt here, rubbed between your hands) Freshly ground
black pepper, to taste
2 Tablespoons Olive Oil 1 Medium Onion, Peeled & Diced 2 Carrots, Trimmed & Diced 2 Celery Stalks, Diced 4 Links Italian Turkey Sausage, Meat Removed From Casings 3 Garlic Cloves, Peeled & Diced 1 (1 Pound) Bag Green or Beige
Lentils 2 Cups Chicken Broth 1 Tablespoon Chopped Fresh Thyme 1 Tablespoon Chopped Fresh Oregano 1/3
Cup Chopped Fresh Parsley Salt & Pepper 1 Can
Black Beans 1 Can Chickpeas Lemon Wedges Herb Pesto: 1
Cup Fresh Basil 1/3
Cup Fresh Parsley 1/4
Cup Fresh Mint 2 Cloves Garlic, Peeled Salt & Pepper 1 Tablespoon Lemon Juice Extra Virgin Olive Oil
1
cup lentils (I used puy, but green or
black would work just as well) 1 teaspoon
black mustard seeds 1/2 teaspoon
black peppercorns 1 teaspoon sea salt pinch of cayenne pepper juice of 2 small or 1 large lemon 3 tablespoons olive oil 1 chile or jalapeno — seeded and minced
1
cup beluga
lentils, soaked in cold water overnight 2 large onions 2 cloves garlic 1 head kale, rinsed thoroughly Ancient Organics ghee 1/2 lb dried farro spaghetti, cooked according to the package extra virgin olive oil Maldon sea salt fresh ground
black pepper
Lentil soup with crispy salami own recipe 2 tablespoons olive oil 2 leeks, sliced in half lenghtwise for easier washing, then sliced in half moons 1/2 onion, finely diced 1 small carrot, finely diced 1 large garlic clove, minced 2 tablespoons tomato paste 1
cup (200g / 7oz) dried green
lentils, soaked in cold water for 20 minutes before cooking, then drained and rinsed 3
cups (720 ml) vegetable stock, hot 2
cups (480 ml) boiling water 2 bay leaves handful of fresh oregano leaves salt and freshly ground
black pepper 100g (3 1/2 oz) salami slices — if they are too large, cut them in half In a large saucepan over medium heat, heat the olive oil.
meatballs 1
cup French green
lentils, dry 3
cups vegetable broth 3 tablespoons flax meal 1/2
cup hot water 1
cup onion, finely diced 4 cloves of garlic, minced 1/2
cup oat flour 3/4
cup rolled oats 1 teaspoon salt 1/4 teaspoon ground
black pepper 1 teaspoon dried thyme 1 teaspoon dried basi 1 teaspoon dried oregano a dash of cayenne pepper
3 tablespoons olive oil 2 large carrots, small dice 1 medium yellow onion, small dice 2 stalks celery, small dice 3 cloves of garlic, minced 1 tablespoon balsamic vinegar 2 tablespoons smoked paprika 1/4 teaspoon ground cumin 1/4 teaspoon cayenne pepper 1 1/4
cups red
lentils, rinsed 4
cups vegetable stock sea salt & ground
black pepper, to taste 2 tablespoons fresh lemon juice (from 1/2 a large lemon) chopped fresh herbs for serving (see headnotes) In a large pot or deep braiser, heat the olive oil over medium heat.
filling ingredients: 1 tbsp olive oil 1 cooking onion, diced 2 cloves of garlic, minced 1 sprig of rosemary, leaves minced 4 sprigs of thyme, leaves removed + divided pinch of chili flakes (optional) 2 tsp balsamic vinegar 5
cups - worth of small diced, hardy vegetables (I used a mix of butternut squash, carrots and beets) 1/3
cup black or french
lentils, rinsed 2 1/2
cups vegetable stock 1 tsp tamari soy sauce salt + pepper 2 tsp arrowroot powder 1 tbsp cold filtered water