Stewed Lentils #MeatFreeMonday | CaribbeanPot.com
Get my cookbook @ Learn how to make a quick and simple lentil stew, loaded with pumpkin in this episode of #MeatFreeMonday with Chris De La Rosa of CaribbeanPot.com
For this vegan lentil stew you'll need..
1 large can lentils
1 can stewed tomatoes
1/4 teaspoon salt
1 cup diced pumpkin
1 cup veg stock
1 teaspoon browning
1/4 teaspoon black pepper
1 large shallot
3 cloves garlic
2 scallions
1 tablespoon chopped parsley
1 tablespoon brown sugar
1 tablespoon olive oil
1 bay leaf
1/2 scotch bonnet pepper
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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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Egyptian lentil soup 
Egyptian Lentil Soup
Soak 3 cups red lentils for a 30 minute drain and set aside.
1-tbs Ghee
1- large onion chopped
1- large carrot chopped
2- potatoes chopped
5-6 cloves of garlic
8-9 cups of chicken broth
Spices: I started off with a tsp of each,
add more as needed.
Cumin
Salt
Pepper
Garlic powder
Turmeric
Paprika
KFRED (Cajun seasoning)
In a large pot add ghee. Sauté veggies for 3-4 minutes. Add garlic last so it doesn’t burn. Add in lentils, chicken broth and spices. Bring to a boil, then reduce the heat to a simmer. Once the potatoes and carrots are fork tender. You are going to use an immersion blender to blend everything together until you have a creamy consistency. Top with feta cheese and caramelized onions enjoy with pita chips y’all come eat!
#EgyptianLentilSoup #EgyptianRecipe #LentilSoup #ComfortFood #Egyptian #Egypt #YallComeEat
Smoked Sausage Lentil Soup
Ingredients:
*4 tblsp butter or margarine
*1 lrg onion diced
*5 cloves garlic diced
*1/2 cup flour
*2 garlic sausages chopped into half moons
*7 quarts water
*4 chicken bouillon cubes
*2 cups celery
*2 cups Carrots
*1 cup diced tomatoe
*1.5 cup diced bell peppers
*1.5-2 cups Kohlrabi
*1 small can cream of mushroom soup
*1 jar roasted red bell pepper spaghetti sauce
*1 tblsp Smoked Paprika, Greek, Tex Mex, and basil
*1 small handful fresh parsley
*2 tsp salt, 1 tsp black pepper
*2 cups peeled and chopped potatoes
*2 cups chopped cauliflower
*1 lrg can lentil drained and rinsed
*1 can of dark red kidney beans
Vegetable Lentil Soup!
RECIPE BELOW!
Here's a delicious and healthy plant-based soup that's sure to please! It makes a great meal-prep! I just love the kick of flavor that you get from adding that red wine vinegar at the end - thanks to Barefoot COntessa for that little hint!
This soup remind me of lentil sloppy joes! I'm thinking you could even put 2 T of vegan worchestshire sauce in here too! Experiment! Get creative1 Get cooking!
INGREDIENTS:
1 c. dry lentils, rinse + drained
3 c. chopped onion (1 1/2 - 2 onions)
2 leek stalks, chopped + rinsed
4 garlic cloves, minced
3 celery stalks, chopped
3 carrots, peeled + cubed
3 qt low sodium vegetable broth
1/4 c tomato paste
1 T salt
2 t ground black pepper
1 t dried thyme
1 t ground cumin
2 T red wine vinegar
DIRECTIONS:
1. Rinse and drain lentils. Place in boiling water. Turn off heat & let sit for 15 min. Drain.
2. (While lentils soaking) In a large stockpot over medium heat, sweat onion, leeks, and garlic in a little vegetable broth until soft and translucent. Add celery and carrots and sweat for another 10 min. (adding broth as needed - it evaporates out).
3. Add broth, seasonings, lentils, and tomato paste. Cover and bring to a boil.
4. REDUCE HEAT and let simmer, uncovered, for about an hour, or until the lentils are nice and soft.
5. Add 2 T of red wine vinegar. Adjust seasonings to liking. Serve hot.
BOOM! Easy and delicious! Make it a crockpot recipe by throwing everything in the pot and letting it cook on low for hours until done! You won't be disappointed!
#CamrynsKitchen #LentilSoup #PlantBased
Creole Inspired Lentil and Okra Stew
Ingredients:
1 cup chopped onions (½ medium)
1 cup chopped red bell peppers (1 medium)
2 tbsp minced garlic (about 7 cloves)
½ tsp dried cayenne pepper
½ tsp dried thyme
½ tsp dried sage
½ tsp smoked paprika
1 tsp onion powder
1 tsp garlic powder
1 tbsp Italian seasoning
2 cups crushed tomatoes
1 cup green lentils
5 1/2 cups frozen cut okra (or fresh)
4 ½ cups vegetable broth
2 tbsp hot sauce - not tabasco (optional)
Directions
1. Heat a heavy-bottomed pot over medium high heat.
2. Add onions and bell peppers to the pan. Stir constantly. Add a little broth, a
tablespoon at a time if needed, to prevent sticking. This process should take about 10
minutes.
3. When the mirepoix (onions and bell peppers) is tender, add the garlic and stir for
about a minute more.
4. Add a few tablespoons of broth, stir, and include the herbs and spices: cayenne pepper,
thyme, sage, smoked paprika, onion powder, garlic powder, and Italian
seasoning.
5. Stir in the tomatoes and stir for a minute or so.
6. Add ½ cup broth and okra; stir and simmer for 5 minutes, continuously stirring.
7. Add the rest of the broth and lentils. Bring to a light boil, stir, cover, and simmer on low heat for about 30 to 45 minutes until lentils are cooked to desired consistency, stirring occasionally.
8. Take a cup of the stew and blend for 2-3 seconds and pour back into the pot.
9. Stir and simmer for about 5 more minutes.
10. When done, the consistency should be similar to a thick, chunky gravy. Add additional
broth or water for a thinner consistency, if desired.
11. Serve over rice or a baked potato.
12. Enjoy!
This recipe was published on the T. Colin Campbell Center for Nutrition Studies website. Here is a link: