How To Cook Lentils
Lentils are Quick & Easy to Cook and Prepare
• Lentils to do not require soaking like other pulses.
• Rinse your lentils with fresh water before boiling to remove any dust or debris.
• Cook on a stovetop, using 3 cups of liquid (water, stock, etc) to 1 cup of dry lentils. Be sure to use a large enough saucepan as the lentils will double or triple in size.
• Bring to a boil, cover tightly, reduce heat and simmer until they are tender.
• For whole lentils, cook time is typically 15-20 minutes. For split red lentils, cook time is typically only about 5-7 minutes.
• Be sure to season with salt after cooking – if salt is added before, the lentils will become tough.
Tasty Spinach Brown Rice with Chickpeas ???????? Easy Plant Based, One Pot Vegan Recipe!
Sometimes you may crave a nice filling meal like after a long run or just for the heck of it. But it’s crucial to ensure your doing more than getting your macronutrients.
➡️ This spinach brown rice recipe with chickpeas offers you a more nutrient-dense side dish to round out your meal, and it’s totally plant-based!
The Spinach will add a light, sweet, grassy flavor to your rice and the chickpeas will give it an earthy, nutty flavor.
➡️ This dish is a simple recipe you can add to your repertoire if you are just starting a vegan diet.
???? Have you made a vegan meal that even meat eaters cannot deny is irresistibly good? Let me know in the comments below!
▶️ RECIPE INGREDIENTS: (3 to 4 servings)
1 cup / 200g Brown rice - medium grain (if you are using long grain brown rice, adjust the cooking time accordingly, as it cooks faster than the medium grain rice)
2 to 3 Tablespoon Olive Oil
1+ 1/2 cup / 200g Onion - one medium size onion
2 Tablespoon Garlic - 5 to 6 Garlic approx.
1+1/2 cup / 350ml Strained tomatoes/Passata
300g / 8 to 9 cups approx. - Fresh Spinach - chopped
4 cups / 1 Liter Water
1/4 Teaspoon Chilli flake (Optional)
2 cups / 1 Can (540 ml) Cooked chickpeas
3/4 cup / 20g Fresh Dill (If you like mild dill flavor add 1/2 cup)
Salt to taste (I have added total 1+1/4 teaspoon pink Himalayan salt)
▶️ Garnish:
1/3 cup / 15g Parsley - finely chopped (Optional)
Lemon juice to taste (I have added 1 tablespoon lemon juice)
Black pepper to taste (I have added 1/2 teaspoon black pepper)
Drizzle of Olive oil - 1 to 2 Tbsp (I have added 1 tablespoon organic cold pressed olive oil)
▶️ METHOD:
Wash thoroughly and soak 1 cup of brown rice for 1 hour.
Heat a deep cooking pot. Add olive oil, onion and 1/4 teaspoon salt. Fry the onion on medium-high heat until it just starts to caramelize, while stirring frequently. Adding salt to onion will release it's moisture and help it cook faster so please don’t skip it.
Once the onion has started to caramelize, reduce the heat to medium low (depending on the heat of your stove). Add the finely chopped garlic, chilli flakes and continue to fry for another 1 to 2 minutes or until fragrant, while stirring frequently.
Now add the strained tomatoes, spinach and mix well. Now drain the brown rice. Transfer the soaked rice, cooked chickpeas, salt, water and fresh dill to the pot and bring it to a vigorous boil. Once it starts boiling, reduce the heat to low and cook for about 25 to 30 minutes or until the rice is cooked but still sightly firm. (We don't want mushy rice).
Uncover and turn the heat to medium high and cook for another 1 to 2 minutes. Remove from heat. Garnish with Parsley, lemon juice and a good quality olive oil. The garnish will enhance the taste of this dish, so I highly recommend it. Serve hot.
▶️ IMPORTANT TIPS:
- Thoroughly wash/soak the brown rice, this will get rid of any impurities/gunk
- If you are using long grain brown rice adjust the cooking time accordingly, as it cooks faster than the medium grain rice
- If you are using a different type of rice adjust the water and cooking time accordingly
- Adding salt to onion will release it's moisture and will help it cook faster so please don’t skip it
- Turn the heat to medium-low to low before adding the garlic and spices, this will prevent it from burning
- Chop the spinach to prevent long strings of stem
- To prevent the rice from getting mushy, check in about 20 to 25 minutes of cooking.
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Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from classic, traditional recipes, and modern dishes 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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Lentils Rice (Adas Polo), Persian Style, No meat, Delicious #vegan #vegetarian
Ingredients for 2 persons:
rice 2 cups
lentils 1 cups
1 medium chopped onions
Turmeric, black pepper & salt on your taste.
#subscribe #yammy #lovelyfood #delicious #recipe #foodrecipe #easycooking
#fastandsimplerecipe #vegan #vegetarian
Madras Lentils on Rice (QUICK & EASY + KIDS LOVE) Gluten Free Recipe
We are all too busy at times to spend the time to make a delicious and nutritious meal every night for our families. I'm a busy Mom of 3 and sometimes you just need a quick and easy solution for dinner to feed the family. This recipe of madras lentils over rice is something the whole family loves, plus it's gluten free. Try it out and let me know how you and your kids like it! Madras Lentils packets came from Tasty Bite via Costco.
Homestyle Lentil Soup for a Vegetarian and Vegan Diet | Easy Lentil Soup Recipe!
Make this healthy & easy plant-based recipe for lunch or dinner! Give this video a thumbs up if you tried this recipe ????
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Quinoa Chickpea Bowl:
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Easy Carrot Hummus Recipe:
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▶️ RECIPE INGREDIENT LIST: (6 to 8 servings)
2 cups / 400g Brown lentils
water to soak the lentils
3 tablespoon olive oil
1 medium onion - 1 heaping cup / 150g - chopped
3 stalks of celery - 1 heaping cup / 150g - chopped
2 medium carrots - 1 heaping cup / 150g - chopped
1 medium red bell pepper - 1 heaping cup / 150g - chopped
5 cups (firmly packed) / 250g spinach - chopped
1/2 cup / 45g Parsley - finely chopped
6 cloves of garlic - chopped (2 tablespoons approx.)
450ml / 2 cups approx. - Strained tomatoes OR Passata OR Tomato puree
6 cups / 1500ml Water
2 teaspoons Oregano
2 teaspoons Thyme
(alternatively you can add dry Italian herb mix)
1 teaspoon ground cumin
1/4 to 1/2 teaspoon Cayenne pepper (OPTIONAL)
Salt to taste (I have added in total 2+1/4 teaspoon pink Himalayan salt)
1 teaspoon freshly ground black pepper
2 tablespoon olive oil for garnish (I have used organic cold pressed olive oil)
(If you want to make a smaller batch cut the recipe in half)
▶️ METHOD:
Soak the brown lentils for about 5 to 6 hours or until tender. Once soaked well drain it and set it aside.
Heat a large pot (I have used a cast iron casserole). Add onion, carrot, celery, red bell pepper and salt and fry it on medium high to high heat (depending on the heat of your stove). Adding salt will help release water from the vegetables and help it cook faster so please don't skip this step. The goal is to brown the veggies as it will add a lot of flavour to this dish. It will take about 6 to 7 minutes. Once the veggies start to brown, add the chopped garlic and fry for another 2 minutes or so.
Add the strained tomatoes, lentil, oregano, thyme, cumin, cayenne, salt and water. Mix it well and cover the lid and bring it to a vigorous boil. Once it starts boiling, reduce the heat to low and cook it for about 1 hour.
After an hour, remove the lid. (check to see if the lentils are soft, if not cook it for a bit longer) and give it a good stir. Now increase the heat to medium high to high (depending on the heat of your stove) and bring it to a gentle boil.
Add the chopped spinach and cook it for about 2 minutes. Then turn off the heat. Garnish it with chopped parsley, ground black pepper and 2 tablespoons of olive oil. Use a good quality olive oil as it will add to the flavour. Mix it well. Make sure to taste for seasoning and add salt if needed.
If the stew gets too think add some boiling water to thin it out. Do not use cold water as it will ruin the taste. This is a perfect recipe for meal prep. you can make a big batch of it and freeze it in portions to consume later.
▶️ IMPORTANT TIPS:
- If the stew gets too think after cooking, then add some boiling water to thin it out. DO NOT use cold water as it will ruin the taste
- if you do not have time to soak the lentils, just wash it well and cook it for longer but soaking it makes it easier for digestion
- This is a perfect recipe for meal prep so you can make a big batch of it and freeze it in portions to consume later
- if you want to make a smaller batch, cut the recipe in half
Enjoy!
#recipe #food #vegan
Thanks for watching the video Homestyle Lentil Soup for a Vegetarian and Vegan Diet | Easy Lentil Soup Recipe!
Incredible! This lentil recipe is better than meat! Protein rich simple lentils recipe [Vegan]
This lentil recipe is better than meat! The tastiest lentils recipe I have ever tried! Perfect for the whole family! Learn the new way how to cook lentils! Simple and easy recipe everyone can make at home! Everyone will be delighted
with its taste Happy cooking and wishing you a wonderful day! ???? ????
???? Let me know in the comments if you enjoy my vegan recipes.
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ℹ️ This dish serves 4.
???? Ingredients:
70g | 1/3 cup red split lentils
1 chopped onion
1 medium carrot
2 garlic cloves
1 1/2 cups | 250g cooked chickpeas (1 can)
1tsp paprika
1tsp dried herbs
2tbsp chickpea crumbs or bread crumbs
1tbsp psyllium husk
salt
2tbsp fresh parsley
???? Buffalo sauce ingredients:
125ml | 1/2 cup hot sauce
60ml | 1/4 cup water
1tbsp agava syrup
2tbsp lemon juice
2tbsp soy sauce
1/2tsp garlic powder
40g | 1/4 cup soaked cashew
????????Cooking tips:
❗Feel free to add your favourite herbs and spices to the recipe to get your favourite flavour.
❗Serve with dairy-free yogurt or buffalo sauce.
???? Method:
Rinse and soak 70g | 1/3 cup red split lentils in water for 3 hours.
Add 1 chopped onion into a lightly oiled frying pan.
Peel and grate 1 carrot.
Add grated carrot to the onion and cook on medium low heat for about 5 minutes.
Chop 2 garlic gloves and add to the pan.
Combine well.
Combine in a food processor 1 1/2 cups | 250g cooked chickpeas (1 can), soaked red lentils, cooked vegetable mixture, 1tsp paprika, 1tsp dried herbs, 2tbsp chickpea crumbs or bread crumbs, 1tbsp psyllium husk, salt to taste and 2tbsp chopped parsley.
Blend until mostly smooth.
Set aside for 5 minutes.
For Buffalo sauce combine in a food processor: 125ml | 1/2 cup hot sauce, 60ml | 1/4 cup water, 1tbsp agava syrup, 2tbsp lemon juice, 2tbsp soy sauce, 1/2tsp garlic powder and 40g | 1/4 cup soaked cashew.
Blend until smooth and creamy.
Gently roll the mixture into balls. Each ball weight should be about 25-30g | 1oz.
Drizzle or spray with oil and bake in the preheated oven at 425F | 220C for 15 minutes.
Remove from the oven and brush each ball with Buffalo sauce.
Return to the oven and bake for additional 15 minutes.
Serve with dairy-free yogurt or buffalo sauce.
Enjoy this delicious lentil recipe! ???? ????
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