#vegan lentil recipe

[indischwindisch]

Brown Lentils With Fennel

An easy weeknight recipe with some unusual flavour combinations.

An easy weeknight recipe with some unusual flavour combinations. I first saw the combination of fennel with brown lentils a few weeks ago on Instagram (the feedfeed). I was intrigued to give it a go, but in my own way. I made this recipe with a handful of ingredients so it could be easily made on a weeknight. I love simple recipes like this. But some of the ingredients that we are using, like…

[vegan-yums]

Soup season 🥣

Sweet vegan butternut squash soup

Classic lentil soup

Cream of mushroom soup

Cream of broccoli soup

Classic potato soup

Beer cheese soup

Broccoli cheddar soup

Creamy tomato bisque

Potato leek soup

[everythingwithwasabi]

Smoky Skillet Lasagna with Crispy, Bacon-y Lentil

[vegan-nom-noms]

Greek-Style Potato Nachos (Healthy, Vegan)

[fattributes]

Red Lentil and Sweet Potato Soup

[alloftheveganfood]

Creamy Vegetable Soup (GF/SF)

Vegan Vegetable Soup (GF/NF/SF)

One Pot Hearty Vegan Lentil Soup (GF/NF/SF)

Tuscan White Bean Soup (GF/NF/SF)

Vegan Broccoli Soup (GF/SF)

30 Minute One Pot Creamy Vegan Mushroom Soup (GF/SF)

Vegan Gnocchi Soup (GF option/SF)

Roasted Vegan Butternut Squash Soup (GF/SF)

Vegan Minestron Soup (GF option)

Vegan Cabbage Soup (GF/NF/SF)

[aplantbasedworld]

Harissa cauliflower with yoghurt and fried lentils

Toasty, roasted harissa cauliflower with a hum of spice, served over coconut yoghurt and topped with crispy fried lentils and za'atar.

https://quitegoodfood.co.nz/harissa-cauliflower-with-yoghurt-and-fried-lentils/

[threemarys1927]

vegan red lentil soup

[anotherscrappile]

I did a cooking experiment & it worked! Here’s my simple, easy meal recipe:

Ingredients:

1/2 cup lentils

1/2 cup rice

2 cups water

1/4 onion, diced

as much cumin as your heart desires

Stick all that in a rice cooker & walk away. I prepped this before class & came home to a hot meal waiting for me :D👍

I’d love to hear feedback if anyone tries this or otherwise has suggestions.

[najia-cooks]

[ID: A close-up of a burger topped with spinach, tomato, and onion. End ID.]

Black bean burgers

Black beans and lentils are cooked with aromatics and herbs and roasted along with carrots and onions to create a deeply savory base for these vegan burgers. Paprika, cumin, coriander, ajwain, and sumac provide earthy, smoky, tangy, and floral notes to round out the umami base of the roasted onion. Chickpea flour provides much more flavor and holding power than wheat flour—the bonus is that these burgers are also gluten-free!

Recipe under the cut.

Patreon | Tip jar

Ingredients:

For the beans and lentils:

150g (generous 3/4 cup) dried black beans, soaked in cool water overnight

130g (2/3) dried brown lentils (345g cooked) (or substitute more black beans)

1 yellow onion, halved

4 cloves garlic, peeled and crushed

2 California bay leaves

4 sprigs thyme (optional)

For the roast:

2 medium carrots, peeled and chopped

1 large yellow onion, chopped

4 cloves garlic, peeled and crushed

1 red chili pepper, halved

1/4 cup chickpea flour (besan)

1/4 cup ground flaxseed

2 tsp cumin seeds, or ground cumin

2 tsp coriander seeds, or ground coriander

1 tsp ground sweet paprika

1 tsp ground smoked paprika

1 tsp black peppercorns

1/2 tsp carom (ajwain) or fennel seeds

1/2 tsp dried sumac berries, or ground sumac

1/2 tsp ground cayenne pepper (optional)

1 3/4 tsp salt, or to taste

small bouquet parsley, stems removed

Instructions:

1. Soak the black beans. Rinse and pick over black beans for stones or other debris, then place them in a large bowl with enough cool water to cover by several inches and leave them overnight.

2. Cook beans and lentils. In two separate pots, place soaked black beans and lentils with enough water to cover. Add a half yellow onion, two crushed garlic cloves, a bay leaf, and 2 sprigs of thyme to each pot and simmer, covered, until tender. The black beans will take 1-2 hours and the lentils around 40 minutes. Drain and set aside, removing the onion, garlic, and bay leaf.

3. Make the spice blend. If using whole spices, toast coriander seeds, sumac berries, and black peppercorns in a dry skillet over medium heat for a couple minutes, agitating occasionally, until fragrant and a shade darker; set aside. Toast cumin and ajwain or fennel for a minute or so until fragrant; set aside and remove skillet from heat. Toast ground spices in the skillet, agitating constantly, for 30 seconds. Grind spices using a mortar and pestle or spice grinder, and filter them through a fine mesh sieve.

4. Optional: roast the vegetables. Drizzle beans, lentils, carrots, onion, garlic, and chili pepper in 3 Tbsp extra virgin olive oil and about half of the spice blend; toss to combine. Roast in a large baking sheet at 400 °F (205 °C) for 10–20 minutes. I like to roast half the onion and garlic and leave the other half raw, to get a mixture of deep, roasted and fresh, punchy flavors from the aromatics. You can roast all of it if you dislike the taste of raw onion or garlic, though it doesn't end up being very strong once the burgers are fried.

5. Make the burgers. Mix all ingredients (including the remaining half of the spice mix) in a food processor until they form a single rough but cohesive ball. Taste and adjust spices. Refrigerate the mixture for about 10 minutes to make forming the burgers easier. Take handfuls of the mixture and form into your desired size and shape (I like mine about 3/4 of an inch thick, but I've also tested this recipe with very thin patties designed for layering in a single sandwich).

6. Cook the burgers. Heat 1 Tbsp extra virgin olive oil in a skillet on medium for several minutes. Lower heat to medium-low and cook burgers in a single layer for 4–6 minutes each side, until deep brown and crisp on the outside. Press down on the burgers with the flat of a spatula to encourage even frying.

You may also bake the burgers at 375°F (190 °C) until cooked through, about 10 minutes each side.

Serve warm with buns, lettuce, sliced onion and tomato, cheese, jam, or other condiments.

[everyveganrecipe]

Mushroom, Lentil, and Potato Pie Recipe This comforting savory pie combines mushrooms, lentils, potatoes, onions and thyme in a creamy gravy topped with a flaky, tender pastry. 🤤🤤🤤

[selbstgemacht-derfoodblog]

Unser veganes indische Linsen Dal ist das perfekte Rezept, wenn ihr wenig Zeit habt. Das leckere indische Gericht steht in nur 30 Minuten auf dem Tisch und lässt sich außerdem gut als große Portion für mehrere Tage vorkochen.

[sidewalkchemistry]

@/themedicinecircle on Instagram: Lemony Lentil Soup w/Parsley & Greens (Vegan, Recipe under the cut)

Simple Swaps: substitute 3 tablespoons lemon juice for the preserved lemon, and add at the end of cooking, once the heat is off. Spinach for the nettles or dock leaves.

Serves 4-6 Ingredients: 

1 medium yellow onion, chopped 3 cloves of garlic, diced or mashed 1 1/2 cups brown or green lentils, dry 2 tablespoons olive oil 2 tablespoons preserved lemon, chopped fine 1-2 tablespoons lemon juice 1 1/2 tablespoons turmeric powder 2 bay leaves 1 cup finely chopped parsley  3 cups nettles, dock or spinach, chopped 1 1/2 teaspoons sea salt, more to taste 5 1/2 cups water or broth Black pepper to taste

Method:  1. Chop the onion and garlic and let the garlic sit on the cutting board exposed to oxygen for 10 minutes to increase the beneficial compound allicin.  2. Heat the olive oil in a large heavy-bottomed pan on the stovetop. Add onion and sauté until the onion is glassy. Stir as needed to prevent sticking and then add the garlic and continue to cook for another 2-3 minutes. 3. Add the dry lentils and water and bring to a simmer. Cover with a heavy lid and simmer for about 20 minutes or until the lentils are softened. 4. Add the parsley, turmeric, salt, and preserved lemon  5. Cook for 5 minutes more. 6. Add the greens you love, and stir in until it melts-about 3-5 minutes.  7. Turn off the heat and serve w/cornbread & topped with yogurt, thin slices of fresh radish, ferments, & a sprinkling of smoked paprika.

[everythingwithwasabi]

Simple Vegan Lasagna with Lentil "Meat"

[vegan-nom-noms]

Pumpkin Lentil Curry

[fattributes]

Lentil Salad with Balsamic Dressing and Vegan Feta