Pumpkin complements red lentils so perfectly and I love that 🧡 cause split lentils are one of my fave comfort foods as it is!! This one is worth a try as took me 10 mins to prep, and 30 mins to cook, and has been keeping us going since yesterday: Pumpkin, red lentil and coconut soup/stew
Started by toasting cumin, fennel and chilli seeds in a large 1 pot pan. In same pan fried an onion until caramelised, the added an aubergine (diced) 5 carrots chopped into thick slices and a pumpkin (peeled and seeded-worth doing in advance, not when you’re cooking!) gently fried veg for 5 mins then added *approx* 400 ml coconut milk 350
ml stock, 1 teaspoon of tumeric, sat and pepper.
Lid on. cook on high heat for 20 mins (occasional stirs) then simmer for 10! So so delicious and comforting and simple. #redlentils#soup#pumpkinseason#easynaturalhealthy
We purchased an Instant Pot “Mini Duo” for our RV. Today we followed the recipe included in the Mini Duo package, red lentil chili. After all dried ingredients were in the pot, I started to pour 1/2 of the blended tomato sauce and stopped halfway because there was no way the pot could hold all the sauce, plus 7 cups of water.
Hubby read the tiny fine print in the recipe book, it was written for the larger instant pots, not the Mini. So instead of 7 cups of water, I used 2 cups! The result: not enough water, too thick, and the pressure cooker didn’t work properly (guessing). Because all the spices were proportioned for the larger quantity, the chili was a bit garlicky and spicy! Still edible — still good! #instantpot#lentils#chili#veggiechili#modifiedrecipe#spicy#redlentils
Coconut and red lentil soup:
200g red lentils
500ml veg stock
1 large onion
1 large carrot finely chopped
3 garlic cloves while
1 inch ginger finely chopped
1 tin chopped tomatoes
1 tablespoon tomato puree
165ml coconut milk
5 cardamom pods
2 bay leaves
1/2 teaspoon mustard seeds, tumeric and cayenne pepper
1 teapoon garam masala, cumin, ground coriander
1/2 teaspoon salt
1/2 teaspoon sugar
Toasted coconut and natural yoghurt to top
1) Cook the onions and carrots in olive oil and salt and some butter (omit if vegan) until they are soft
2) Add the spices, ginger and garlic and fry for 1 minute
3) Add the tomatoes, sugar, veg stock and lentils and cook for 20 minutes until the lentils are soft
4) In the last 5 minutes add the coconut milk
5) top with toasted coconut and natural yoghurt if you want to make it look fancy
Anti inflammatory and immune supporting Dahl, this recipe ticks all boxes! 😌 Check out the recipe:
2 cups organic red lentils
Half a brown onion finely chopped
4 tsp organic coconut oil
3 minced garlic cloves
1 tbsp grated or finely chopped ginger
2 tsp organic turmeric, fresh or powder
2 tsp mustard seeds
1.5 tsp fennel seeds
1 tsp fenugreek
1 tsp nigella seeds
1.5 tsp cumin seeds
1 tsp ground coriander
30 curry leaves
30-35 g fresh organic spinach
Roughly 170 g organic pumpkin with skin
A handful of chopped organic coriander leaves
2 tsp sea salt
Pinch of black pepper
1/3 cup coconut milk
4.5-5 cups water depending on how thick you like it
Fry onion in coconut oil on medium heat until soft. Add garlic and ginger, keep stirring for 30 sec then add all spices and fry until the spices start to pop. Add the curry leaves and half the amount of coconut milk. Rinse lentils and add to the pot together with water. Bring to boil. Cut pumpkin in small pieces and add to the pot together with the spinach. Simmer on medium heat until the pumpkin has melted and the curry is looking thick. Stir in fresh coriander, the rest of the coconut milk and season with salt and pepper. Serve warm with even more fresh coriander 🌿on top. For extra protein add a poached egg! 🍵👩🏻🍳
Ps. I buy all my spices and organic lentils from @thesourcebulkfoods Go there and you won’t have to run around to 14 different shops to get these ingredients 😊#redlentils#dahl#organic#turmeric#antiinflammatory#immunesupport#immunebooster#immuneboosting#freshherbs#coriander#vegan#indian#spices#curry#soeasy#simplefood#healthygut#healthyeating#healthyliving#antimicrobial#polyphenols#letfoodbethymedicine#healing#freshproduce#farmersmarket
Fall is my FAVORITE season for so many reasons, and one of them is for making chili! So, normally, I make it with the Smart Life Crumbles. Then I had an idea. Lentils, have a chili like consistency when slow cooked. I wonder if I used lentils instead of the crumbles how would it turn out? 🤔 Hearty, spicy (but not too hot), and delicious! I will seriously be melting some So Delicious Shredded Cheddar over this later in the week with some nachos or cornbread. 😋😋😋
Meat eaters: For your next “Meatless Monday” swap out the beef for some lentils with your favorite chili recipe! 🌶
You won’t regret it! 😋
Recipe (Sorry, I don’t measure. I cook with my heart and my taste buds.🤷🏽♀️)
Slow cook the following ingredients for roughly 5 hours.
#Greenlentils#RedLentils#KidneyBeans#jalepeno (If you like a little kick 🔥)
#freshgarlic (2 buds finely chopped)
2 fresh #basilleaves#himilayansalt (yes, regular will do)
Tonight’s dinner was lentil stew. I shared a less Insta-worthy version on my stories earlier. 😋Monday’s are busy with school, homework and jiu jitsu so this was super quick and simple to make. Full of the good stuff too and really tasty and filling. Perfect Autumn dish 🍁 What’s your go- to quick meal?
I took @jestorode_fit’s advice and started adding split red lentils to my soups to increase the protein content. Red lentils are also good for your skin, bones, teeth, heart and digestion , and apparently they reduce the risk of cancer 👍🏻 I experimented with red lentils for the first time by using a recipe from acedarspoon.com. It’s full of the most delicious spices and boasts an impressive 15g of vegan protein per serving.
🍂 Moroccan Red Lentil Soup 🍂
Yield: 8 servings
3 tbsp Olive Oil
1 Onion, chopped
1 Celery Stalk, chopped
1 Carrot, chopped
3 Garlic Cloves, chopped
3 tsp Ground Coriander
1 1/2 tsp Ground Cumin
1 1/2 tsp Ground Turmeric
1 tsp Paprika
1/2 tsp Ground Cinnamon
4 cups Veg Stock (or Chicken Stock)
4 cups Water
1 can Crushed Tomatoes
2 cups Split Red Lentils
1 Lemon, juiced
1 pinch Red Pepper Flakes
4 tbsp Fresh Flat-Leaf Parsley, chopped
1 tbsp Fresh Coriander, chopped
Recipe will be continued in my “Food” highlight later.
Another week! hope it's been a good start. Lentil and chickpea patties for meatless Mondays. Leftover lentil and chickpea curry transformed to these patties served to serve with salads, vegetables or for burgers. Added fresh sweetcorn, loads of chopped coriander and a little chickpea flour to help form a patty and simply fried in a little oil.
Dýňová miso polévka: orestujte cibuli, chilli a nasekaný zázvor, přihoďte pár mrkví na hrubo, jednu malou hokkaido na kostky a ještě chvilku opékejte. Během pečení dost osolte. Zasypejte kurkumou a koriandrem (resp. neidentifikovatelnou jordánskou směsí v mém případě:)), fajn je i řimský kmín, kari, skořice... přisypte 3/4 hrnku propláchnuté červené čočky, zalijte vodou a povařte do změknutí. Já dala vyvařit i dvě stébla citronový trávy, co mám v květináči. Tu pak samo vyndejte:) trochu pomixujte a vmíchejte tak 3 lžíce miso pasty (kupuju v Sapě v Tamdě nebo korejských potravinách či v Praze v Shinfoodu nebo Koreamartu). Dochuťte sojovkou a citronovou/limetovou šťávou a mějte ze sebe dobrý pocit, že jíte zdravě a zděláváte zbytky 😁 #leftovers#pumpkinsoup#misosoup#miso#redlentils#dynovapolevka#dyne#vegan#glutenfree#turmeric#fastcooking#freshfood#cheapdinner
Bolognai spagetti parmezánnal 💚🙃👌
Hozzávalói eltérnek egy csöppet a hagyományostól, de érdemes kipróbálni! 😉
3-4 szál újhagyma
2 kisebb sárgarépa
500 ml paradicsompüré
Fűszerek pedig ua., akár a hagyományosé; oreganó, bazsalikom, fokhagyma, só és bors, valamint kakukkfű.
(Zsiradék helyett vízzel. 🙂)
Annyi az elkészítésben a különbség, hogy hús helyett lencsét használunk, minden mást hagyományos módon készítünk elő, darabunk, párolunk, pirítunk és összerottyantunk. A vöröslencsét nem szoktam előre beáztatni, mert nagyon hamar készre fő; majdhogynem szinte teljesen szét. ☺
Köretként pedig #mimen csicseritésztát főztem ki bő, forró és sós vízben.
A tetejét pedig parmezánnal (nneeeeeemmm☺)#eden sörélesztő pehellyel szórtam meg.
Squash & Red Lentil Curry
This healthy red lentil curry recipe has a rich flavor and complexity that tastes like it takes hours to prepare. Butternut squash and coconut milk combine with the lentils to make a hearty vegetarian dish. Serve with brown rice or naan bread.
Bright sunshine all weekend is a rare thing in the UK, but we have had plenty of it this summer, and this weekend the theme continued. Saturday and Sunday gave us dazzlingly blue, cloudless skies and daytime temperatures in the early 20s.
But autumn doesn’t let one completely forget she is here, and our thoughts are naturally drawn toward grounding ourselves, managing vata dosha, and slowing down in preparation for the colder months that will surely come.
I made this delicious lentil soup for lunch to welcome guests after a long, tiring journey. It’s easy to make and nourishes and fills without being heavy. Lentils are incredibly versatile and a great source of protein, fibre, iron, and many micronutrients.
This is an old recipe given to me years ago by a friend after he had made it for me.
I love sharing recipes and passing them on to others, especially when they are this easy, healthy and tasty.
To serve 4-6
6oz red lentils
A small onion, chopped
A clove of garlic, chopped small
A large tin of chopped tomatoes.
2 tsp fresh thyme leaves, chopped.
1.5 - 2 pints veg stock
A heaped tsp marmite
2 tbsp rapeseed oil
Salt and pepper to taste
Fry the onion until soft and add the garlic. Mix for a minute before adding everything else.
Cook for around 40 minutes on a low to medium heat
Serve with a little grated cheese sprinkled on top and some chunky granary bread.
Simple, wholesome nutrition.
Today I made a delicious dish and I want to share my recipe with you.
Asian inspired fried tofu with bell peppers and red lentils
200g tofu, cut into cubes
150g or 3/4 cup red lentils
2 red onion halves, julienne
2 cloves of garlic, chopped
2 cm ginger, chopped
2 small red chilies, chopped
1 small bunch of parsley, chopped
1 yellow bell pepper, julienne
1 green bell pepper, julienne
1 teaspoon curry powder
2 tablespoons Soy sauce
1 tablespoon Worcester sauce
Salt and pepper
Chili threads and sesame seeds to garnish
Prepare the vegetables and the tofu, finely chop ginger garlic and chilis together (if you don't like it spicy, just remove the chili seeds), chop parsley separately
rinse the red lentils and cook them with some salt and 1 1/2 cups of water until no water is left.
Use a wok pan add two tablespoons of vegetable oil, heat up to maximum, add the tofu cubes and fry them until they are golden brown, add chopped garlic ginger chili mixture and fry it for one minute, reduce the heat to 1/3 of maximum and add the red onions, sauté them.
Add a pinch of salt and pepper and a teaspoon of curry powder too, stir well and set aside.
Bring the pan back to maximum heat and add the bell peppers, give them some time to get flavor, stir and add the tofu onion mixture.
Add the soy sauce and the Worcester sauce, reduce the heat and stir, add the chopped parsley and the red lentils, stir well
Season with salt, pepper, soy sauce and Worcester sauce.
Let it simmer for two minutes.
Serve the dish garnished with chili threads and some sesame seeds