Incredible! This lentil recipe is better than meat! Protein rich, easy lentils recipe! [Vegan]
The tastiest lentils recipe I have ever tried! Perfect for the whole family! Best way to eat lentils! Eggless and Dairy free! This easy vegan recipe / vegetarian recipe is so delicious and great for everyone! So few people know this high protein recipe and cook lentils like that. It’s delicious, easy and quick recipe! Learn the new way how to cook lentils! Happy cooking! ???? ????
???? Let me know in the comments if you enjoy my vegan recipes.
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???? Ingredients:
190g | 1cup green lentils
1 onion
1 carrot
1 garlic clove
170g | 1 cup cooked rice
1tsp ground coriander
1tsp Italian herbs
salt
???? Sauce ingredients:
1tbsp tomato puree
1tsp sugar
1tsp flour
salt & black pepper to taste
250ml | 1cup water
????????Cooking tips:
❗Feel free to add your favourite herbs and spices to the recipe to get your favourite flavour.
???? Method:
Soak 190g | 1 cup green lentils in water for 3 hours.
Add drained lentils to a bowl.
Mash with hand blender.
Chop 1 onion.
Transfer chopped onion into a lightly oiled frying pan.
Peel and grate 1 carrot.
Add to the onion and cook about 5 minutes.
Chop 1 garlic glove.
Combine well.
Add 170g | 1 cup cooked rice to the mashed lentils.
Add cooked carrot and garlic mixture.
Season with 1tsp ground coriander, 1tsp Italian herbs, salt to taste.
Mix until combined and transfer to the fridge for 10 minutes.
Shape into small balls.
Heat a little olive oil in a non stick skillet.
Fry the lentil meatballs for about 5 minutes on each side, or until golden and crispy.
In a mixing jar combine 1tbsp tomato puree, 1tsp sugar (optional), 1tsp flour, a pinch salt and black pepper to taste, 250ml | 1 cup water.
Pour the sauce and cook lentil meatballs under the lid for about 20 minutes.
Enjoy! ????
✅ℹ️On my vegan recipes channel you will find many more easy budget recipes! You will learn how to cook delicious plant based dishes with little time and on a budget with ingredients anyone can afford.
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Asparagus and courgette salad with lentils and mint | Heart Foundation NZ
This asparagus salad is vibrant, fresh and full of Spring flavours.
Get the full recipe and nutrition information on our website:
Ingredients (serves 4)
• 1 bunch asparagus, trimmed and cut into 3 pieces per stalk
• 1 courgette, sliced thinly in ribbons
• 2 radishes, sliced thinly
• 2 tbsp shredded mint
• 1 can lentils, drained and rinsed
• 1 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp lemon zest
Method
• Bring a pot of water to a boil
• Place asparagus in boiling water and blanch for approximately 1 minute
• Drain and place in cold water to cool quickly
• When cold, drain again
• Place cooled asparagus and remaining ingredients in a large bowl and mix to combine
• Serve immediately or refrigerate for up to 2 days.
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Bulgur Wheat And Peas With Stir Fry Cabbage|| Simple Plantbased Meal
Ingredients
1 cup dried small red Goya beans ( Soak overnight in 4 cups water and add 5 cloves chopped garlic)
1/2 onion
4 stalks scallion
1 whole scotch bonnet pepper
Few sprigs thyme
All purpose seasoning ( seasoned to your liking)
Add about a tsp of salt to cook peas
1/4 tsp All spice or a few pimento seeds
1 cup coconut milk
1 1/2 cups water additional water
3 small piece of ginger whole or grated
????2 cups bulgur wheat- wash and soak in 3 cups water for a few minutes. The bulgur wheat will absorb the water makes it easier to cook, the grain will open and appear to be some what precooked but not cooked. This also reduce the amount of water use to cook. Usually I would just wash the bulgur and cook without soaking which is ok but I like the soaked method. The less liquid, the bulgur wheat will be less mushy once cook which I prefer. You also have the option of not soaking the bulgur but make sure to add enough liquid to cover 2 inches above the bulgur if you want it less mushy. To my surprise bulgur wheat can also be eaten uncooked. Just soak in warm water for a few minutes until grains are soft and drain any excess liquid. Something I will definitely try soon and share a recipe. Bulgur is so underrated yet so nutritious. It’s an healthier alternative to the usual white rice and it’s an excellent source of fiber. On this lifestyle to better health the learning never stops. I’m amazed at the simplest things I learn on a daily basis.
????Stir Fry Cabbage
1/4 large white cabbage
1/2 small purple cabbage
1/2 onion
3 garlic cloves
1/2 tomato
1 small carrot
Few sprigs thyme
2 stalks scallion
Small piece scotch bonnet pepper
1/4 green bell pepper ( use multi or any color)
1 tbsp unrefined coconut milk
All purpose seasoning ( I used the frontier adobo seasoning)
A pinch or salt
????Enjoy!!!
John Whips Up a Nutritious Bulgar Wheat Salad | Lorraine
John makes a nutritious and proteinous salad for Lorraine.
Cypriot style Bulgur Koftesi - Koupes / Kibris usulu Bulgur Koftesi
Bulgur wheat kofte stuffed with minced beef , walnuts, almonds and raisins.
One Pot Lentil and Rice Recipe Inspired by Lebanese Mujadara ???????? Easy Plant-Based Recipes for Vegans
This recipe is inspired by Lebanese Mujadara and a combination of a few Mediterranean recipes (however, I have added Ginger because of its various health benefits, especially with digestion).
➡️ When you come back, you’ll have one of the crucial ingredients for a vegan rice recipe that is rich in flavor owing to the inspiration of an old-world favorite dish from the Middle East. Next, you can prepare the sweet and fragrant basmati rice, herbs, and spices!
I hope you enjoy this modern instance of a centuries-old dish!
???? How long have you been on a vegan diet/plant-based? Let me know how it’s going in the comments below
▶️ RECIPE INGREDIENTS: (4 to 5 servings)
1 Cup / 200g BROWN LENTILS ONLY (washed and soaked in water for at least 4 to 6 hours (or overnight) until the lentils are very tender)
1 Cup /200g BASMATI Rice (thoroughly washed/soaked in water for 20 minutes)
3 Cup / 400g Chopped Onions - 2 medium size onions (430g with skin on)
1 Tablespoon ginger (very finely chopped)
1 Tablespoon garlic (very finely chopped)
3/4 Cup Strained Tomatoes / Passata / Tomato Puree
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1/4 to 1/2 Teaspoon Cayenne Pepper OR to taste (Optional)
Salt to taste (I added total 1+1/2 teaspoon of pink Himalayan salt)
2 Cups / 475ml Water
Garnish:
3/4 cup / 70g Parsley (finely chopped)
Freshly Ground Black Pepper to taste (I added 1/2 teaspoon)
Lemon or Lime juice to taste (I added 1+1/2 tablespoon lemon juice, I like it a bit sour)
Extra Virgin Olive oil (I added 2 tablespoons of organic cold-pressed olive oil)
▶️ METHOD:
✅???? USE A WIDER POT TO COOK THIS DISH (this will cook the rice more evenly and prevent it from getting mushy).
Wash and soak the brown lentils for at least 4 to 6 hours (or overnight) until the lentils are very tender. Thoroughly wash the rice until the water runs clear to get rid of any impurities/gunk (it's an important step so do not skip it). Soak for 20 minutes.
Heat a pan, add cooking oil, onion and 1/2 tsp salt. Adding salt to the onions will help release water and help it cook faster. Fry the onion on medium-high heat until it starts to caramelize. Once caramelized, reduce the heat to medium to medium-low heat (depending on the heat of your stove) and add finely chopped ginger and garlic. Fry until onions are nicely browned (be careful not to burn the onion).
Once the onion is caramelized, add the strained tomatoes/passata and spices. Give it a good mix. Add the soaked lentil and rice, along with salt and water. Cover and bring to a vigorous boil. Once it starts boiling, reduce the heat to low and cook for about 25 to 30 minutes.
Uncover and check to see if the rice and lentils are cooked (it should be cooked by now, if its not, cover and cook it for a bit longer). Now continue to cook UNCOVER for another 1 to 2 minutes on low heat to get rid of any excess moisture. Turn off the heat.
Add parsley, lemon juice, black pepper and drizzle of olive oil. Mix very gently, the rice is delicate at this point and we don't want to break it. Cover and let it sit for 5 minutes before serving (for flavors to blend).
Stores well in the fridge for 3 to 4 days. It's perfect for meal planning.
▶️ IMPORTANT TIPS:
???? Soak lentils until they are very tender. The soaking time depends on the quality of the lentils. Some brown lentils are drier than the others and therefore need more soaking time
???? How to know if the lentils are soaked well? You should be able to cut a lentil piece with your nails, effortlessly. If not, then soak longer
???? It's really important that the lentils soak well. The reason is to match the cooking time of lentils with the rice
???? USE A WIDER POT TO COOK THIS DISH (this will cook the rice more evenly and prevent it from getting mushy)
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Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from both classics, traditional recipes, and modern dishes from around the world and have spared no expense when it comes to having the best equipment to create a sensory experience that is as near to being in my own kitchen as possible.
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