The post You’ve Never Tried a Lentil and Sausage Casserole Like This appeared first on falafelandcaviar.com.
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(@avirtualvegan)Ingredients:
- 1 cup of dried green or brown lentils, rinsed and drained
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 8 ounces of sausage, sliced (such as Italian sausage or chorizo)
- 1 tin of diced tomatoes
- 2 cups of vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Optional toppings:
- Chopped fresh parsley
- Grated Parmesan cheese
Instructions:
- Preheat your oven to 375°F (190°C) and grease a casserole dish with cooking spray or olive oil. In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes.
- Add the minced garlic, diced carrots, and diced celery to the skillet, and cook for another 5 minutes, or until the vegetables begin to soften. Push the vegetables to one side of the skillet and add the sliced sausage. Cook the sausage until it’s browned on all sides, about 5 minutes.
- Stir in the rinsed and drained lentils, diced tomatoes, vegetable broth, dried thyme, dried oregano, and smoked paprika. Season with salt and pepper to taste.
- Bring the mixture to a simmer, then reduce the heat to low and let it cook for about 20-25 minutes, stirring occasionally, until the lentils are tender and the sauce has thickened. Transfer the lentil and sausage mixture to the prepared casserole dish, spreading it out into an even layer.
- Cover the casserole dish with foil and bake in the preheated oven for 20-25 minutes, or until the casserole is hot and bubbly. Remove the foil and bake for an additional 5-10 minutes, or until the top is lightly golden brown.
- Serve the casserole hot, garnished with chopped fresh parsley and grated Parmesan cheese if desired. Enjoy this hearty and flavorful casserole as a comforting meal that’s sure to warm you up from the inside out.
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]]>The post Making a Lentil And Chickpea Dhal is Easier Than Ever Before appeared first on falafelandcaviar.com.
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(@jodiesveganlife)Ingredients:
- 1 cup of dried red lentils
- 1 tin of chickpeas, drained and rinsed
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon vegetable oil
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 tin of diced tomatoes
- 2 cups of vegetable broth
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cooked rice or naan for serving
Instructions:
- Rinse the lentils under cold water until the water runs clear. Drain and set aside. In a large pot or skillet, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened for about 5 minutes.
- Add the minced garlic and grated ginger to the pot, and cook for another 2 minutes, stirring frequently. Stir in the ground turmeric, cumin, coriander, cinnamon, and cayenne pepper (if using), and cook for 1 minute until fragrant.
- Add the diced tomatoes (with their juices) to the pot, along with the drained chickpeas, rinsed lentils, and vegetable broth. Stir well to combine.
- Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 20-25 minutes, stirring occasionally, until the lentils are tender and the dhal has thickened.
- Season with salt and pepper to taste. If the dhal is too thick, you can add a bit more vegetable broth or water to reach your desired consistency. Serve the lentil and chickpea dhal hot, garnished with fresh cilantro, and accompanied by cooked rice or naan.
The post Making a Lentil And Chickpea Dhal is Easier Than Ever Before appeared first on falafelandcaviar.com.
]]>The post Have You Made A Lentil Casserole Before? appeared first on falafelandcaviar.com.
]]>Ingredients:
- 1 cup dried green or brown lentils, rinsed and drained
- 2 cups of vegetable broth
- 1 onion, finely chopped
- 5 cloves of garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 bell pepper, diced (any color)
- 1 can (14 oz) diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- Salt
- Black pepper
- 2 cups of cooked rice (white or brown)
- 1 cup of shredded cheese (cheddar, mozzarella, or your choice)
- Fresh parsley, chopped (for garnish)
Instructions:
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set aside.
- In a large pot, combine the lentils and vegetable broth. Bring to a boil, then reduce the heat to low and simmer, covered, for 20-25 minutes or until the lentils are tender but still hold their shape. Drain any excess liquid and set aside.
- In the same pot, heat some olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant, about 3-4 minutes. Add the diced carrots, celery, and bell pepper to the pot. Cook until the vegetables are tender, about 5-7 minutes.
- Stir in the diced tomatoes (with their juices), ground cumin, paprika, dried thyme, salt, and pepper. Cook for another 2-3 minutes, allowing the flavors to meld together.
- Add the cooked lentils to the pot and stir to combine. Cook for an additional 2-3 minutes, then remove from heat. Spread half of the cooked rice evenly on the bottom of the prepared baking dish. Top with half of the lentil and vegetable mixture, followed by half of the shredded cheese. Repeat the layers with the remaining rice, lentil mixture, and cheese.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the casserole is heated through and the cheese is melted and bubbly. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is golden brown. Enjoy!
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]]>The post This Warm Lentil Soup is Perfect to Cure Your Winter Blues appeared first on falafelandcaviar.com.
]]>Ingredients:
- 4 cups chicken or vegetable broth
- 1 cup dried brown lentils
- 2 tablespoons olive oil
- 2 teaspoons paprika
- 2 tablespoons tomato paste
- 2 teaspoons chilli powder
- 1 yellow onion
- 2 medium carrots
- 3 cloves garlic
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
Instructions:
- Warm a large pot of oil over medium heat. Put onions and carrots into the pot and cook until softened, stirring for about 8 to 10 minutes. Add garlic and stir for another minute.
- Add tomato paste and stir for around 1 to 2 minutes until it appears brick red. Then, add the paprika, chili powder, cumin, pepper, and salt, stirring the mixture for another 30 seconds.
- Add broth and lentils to the mix and stir, bringing the mixture to a boil before reducing the heat to low. Allow the soup to simmer for around 35 to 40 minutes until thickened. Then allow to cool slightly before serving. Sprinkle parsley for decoration.
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]]>The post 5 Reasons to Include Red Lentils in Your Daily Diet appeared first on falafelandcaviar.com.
]]>High in Protein
Red lentils are an excellent source of plant-based protein. They contain about 18 grams of protein per cup of cooked lentils, which is higher than most other legumes.
Rich in Fiber
Lentils are also high in fiber, which is essential for digestive health. The high fiber content helps regulate blood sugar levels, lowers cholesterol, and promotes satiety, which can aid in weight management.
Heart-Healthy
Red lentils are an excellent source of potassium, which helps regulate blood pressure and reduces the risk of heart disease. They are also low in sodium, making them a heart-healthy food.
Nutrient-Dense
Lentils are a rich source of several essential nutrients, including iron, folate, and magnesium. These nutrients play a crucial role in maintaining healthy bones, muscles, and cognitive function.
Easy to Prepare
Red lentils are incredibly easy to prepare and can be incorporated into various dishes, including soups, stews, salads, and even smoothies. They cook faster than other lentils and do not require soaking, making them a convenient addition to any meal.
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]]>The post One Pot Lentil Curry Will Keep You Satisfied All Day appeared first on falafelandcaviar.com.
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Guys, I need your help – please head over to Stories to help me choose which recipe to post on the blog next. I seem to have accumulated so many recipes but not enough hours in a day to post them on the blog 
Thank you so much for hue help Ingredients
For this recipe, you will lentils, sweet potato, and tomatoes. If you don’t have fresh tomatoes, you can use a can of crushed tomatoes, but it will add a lot of salt so adjust your seasoning to that later in the recipe.
Method
- First, cut up the sweet potato into small cubes.
- Fry the sweet potatoes in coconut oil.
- After they’ve gotten a bit soft, about 10 minutes, deglaze the pan with a little water for about 3-5 minutes.
- Add in garlic and onions and cook until the onions are translucent.
- In the meantime, put your tomatoes in a blender or food processor and make a puree.
- Pour that into the pot and add the following spices: turmeric, curry, garlic powder, chili powder, paprika, cumin, nutmeg, and salt.
- Then, add in the lentils and more water.
- Cook until the lentils are soft and cooked all the way through.
- Enjoy with rice!
. COCONUT LENTIL CURRY (makes 6 servings) – 1-2 tbsp coconut oil – 1 tbsp cumin seeds + 1 tbsp coriander seeds (you can also sub ground) – 4 garlic cloves, peeled and minced – 1 carrot, diced – 1 2-inch thumb ginger, peeled and minced – 1 tbsp turmeric – 2 tsp salt – 1 28 oz can crushed tomatoes – 1 cup (200g) dry red lentils, rinsed in cold water and drained (you can also use brown lentils— just increase liquid to 3 cups and cooking time to 35-40 minutes) – 2 cups water or vegetable broth (add more as needed during cooking process) – 1 15oz can full-fat coconut milk – 1/2 cup cilantro, chopped – Juice from one lime – possible add-ins: chopped zucchini, cauliflower, frozen spinach Heat oil over medium heat and add the cumin and coriander seeds, stirring until browned, for around 30 seconds. Add the garlic and chopped carrot next, sautéing for 5-6 minutes until fragrant and softened. Next, stir in crushed tomatoes, turmeric, ginger, salt, lentils, and water and bring to a boil. Simmer, covered, until lentils are tender, around 20-25 minutes. Stir in coconut milk and simmer for another minute, then remove from heat and add lime juice and cilantro before serving.The post One Pot Lentil Curry Will Keep You Satisfied All Day appeared first on falafelandcaviar.com.
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