This week’s ingredient was lentils because I use them ALL THE TIME. I love them and they are so versatile. Lentils are part of the legume family and are high in B vitamins (especially folate), fiber, iron and protein (18g in 1 cup). Lentils can help to stabilize blood sugar, lower cholesterol, increase energy and keep you feeling full.
I often use lentils in place of ground meat when “veganizing” a recipe. They are great in sloppy joes, tacos, burritos, bolognese, burgers, salads, soups, etc.
Here are a few ways we ate our lentils this week:
These held together really well! I did end up having to add a bit more chickpea flour, but ultimately, it worked out great.
Delicious and the kids ate them up too!
I have been making this salad since long before I decided to eat plant based. It is one of my favorites for potlucks, BBQs or just a big crowd. The original recipe calls for honey and feta cheese. You can sub agave or raw sugar for the honey and just leave out the feta. If you are a salt person (I am not), you may want to add some extra salt to make up for the lack of feta. Maybe use salted roasted walnuts instead of raw…or maybe add some olives (no idea if that would work, I despise olives, but they would definitely add that salty flavor).
I love lentil soups and stews of all kinds. I actually wasn’t sure about this one going in. I usually would chop my garlic very fine…not generally a big fan of bigger garlic slices. And I was worried about the spice level. I did use a jalapeno instead of a Serrano because I have an abundance of them in my garden. I LOVED this! I wish I would have doubled the recipe because I ate the whole thing (myself) in one day. The garlic melts right into the soup and you can’t taste any bits of it or the cumin seeds (another worry I had). It all just blended so nicely and the seasoning was perfect, not spicy.
Sadly, I did not photograph this one. I’ve made it at least 5 times now over the past year and I have not one picture. Wha? But, just trust me, you will love this. My kids all love it too! In fact, recently, I’ve been doubling the recipe cause we end up eating all the whole thing in one sitting.
In other news: I am super excited that I have been accepted as a recipe tester for Vegan Richa. She is a vegan food blogger and working on a new Indian cookbook. Obviously, I can’t share any recipes with you, but I may post up some pics every now and then about what I’ve been testing. I’ve already made a few very tasty dishes!! FYI: two of the recipes I made this week with lentils were from her blog and I didn’t do that on purpose; I had them on the menu before I even knew of the recipe testing opportunity. I just really like her food!