Lasagna with Lentil , Spinach & Ricotta (Easy Meals)
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How to Make Creamy Artichoke Casserole with Spinach, Lentils, and Paprika (Vegetarian Recipe)
Full Recipe:
This creamy artichoke casserole with spinach, lentils, and paprika is the ultimate comfort food that’s loaded with a velvety creamy sofrito sauce. This easy one-pot recipe uses lentils to bulk up and add a delicious rich flavor, along with lots of sweet paprika. It’s a skillet casserole so it is made on the stovetop and is ready in around 40 minutes.
Prep time: 5 minutes
Cook time: 30-35 minutes
Ready in: 40 minutes
___Ingredients___
(Serves 4 as a main meal)
1.5 cups of vegetable stock
7 oz (200g) frozen spinach (or fresh, if you choose)
3 tablespoons of extra virgin olive oil
1 onion, diced fine
2 tomatoes, grated and skin removed
4 cloves garlic minced
1 heaped teaspoon of sweet paprika
1 teaspoon of ground white pepper
Salt (to taste)
1 cup brown / red lentils
1 cup of heavy cream
17 oz (500g) artichoke hearts (canned in water) drained
¼ cup of freshly grated Manchego (or other hard cheese), plus more for serving
Fresh chopped parsley (for serving)
___For serving___
Fresh bread, mash potato, or steamed rice
___Equipment Needed___
1 large 30cm / 12-inch skillet with deep sides
Cooking tongs
Sharp kitchen knife and cutting board
Ladle
Wooden spoon or spatula
Box grater
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LENTIL CASSEROLE RECIPE!
I will show you how to make the easiest and simplest casserole. It is vegan and delicious!
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FULL MODIFIED RECIPE
Ingredients
To make casserole
1/2 cup of uncooked basmati rice
1/2 cup of uncooked lentils
2 medium tomatoes cut into 1/4 inches
4 oz of mushrooms chopped
1 small onion chopped
1/2 of cup of spinach
1 small zucchini cut into halves
Canola oil to brush a baking dish
Spice( is a mixture of 2 tbsp of mixed pickling, little bit of cayenne red pepper, 1/2 tsp of garlic powder, and 1 tbsp of nutritional yeast).
Water(OPTIONAL)
To create sauce
1 cup of water
1 /2 cup of onion chopped
1 cup of cooked chick peas
1/2 cup parsley
1 generous tbsp of brown sugar
1/4 cup of vegan blue cheese dressing, or almond milk
Lemon juice to taste
2 tbsp of canola oil to saute
DIRECTIONS
Rinse of your rice and lentils and let sit sit on paper towel to absorb the water fro them.
Brush your baking dish with canola oil and sprinkle spice all over. Add lentils, mushrooms, onions, spinach and zucchini( organize your ingredients in layers). Sprinkle spice over the layers of ingredients. Add tomatoes and then rice.
Place your dish in an oven at 400 F and bake for 50 minutes (make sure to cover your meal in order for the rice not to dry).
In the meantime, create sauce by adding oil in your frying pan and let it warm up. Then add onions and allow it to saute for 2 minutes. Add chick peas and chick peas and let it cook for a few minutes. Add water and let it boil. Turn the heat off and then add parsley and lemon. Mix all the ingredients well before adding them in your casserole dish.
Pour the sauce you just created all over your dish and mix everything gently. Place in the oven for5-10 minutes!
Enjoy!
EASY LENTIL RECIPE for a Vegetarian and Vegan Diet | Lentil Recipes
EASY LENTILS RECIPE | Easy Vegetarian and Vegan Recipes | Lentil Recipes
???? Let me know in the comments if you enjoyed my vegan lentil recipe?
▶️ RECIPE INGREDIENTS: (3 to 4 servings approx.)
To Cook the lentils:
1 Cup / 200g Brown Lentils (Washed and Soaked in water for 10 to 12 hours or overnight)
1+ 1/2 Cup / 350ml Vegetable Broth
3 Tablespoon Olive Oil
1 Cup / 130g Onion - Chopped
1+1/2 Tablespoon Garlic - Finely Chopped (4 to 5 garlic cloves approx.)
2 Teaspoons Paprika (NOT Smoked)
1+1/2 Teaspoon Ground Cumin
1/4 Teaspoon Cayenne Pepper (Optional)
Salt to taste (I have added 3/4 Tsp of pink Himalayan salt)
1/4 Teaspoon Sugar (I have used organic cane sugar)
1+1/2 Tablespoon Tomato Paste
1 Cup / 200g Fresh Tomatoes - Chopped
1/2 Cup / 125ml Water
Garnish:
1/2 Cup / 20g Parsley - Finely Chopped
1/2 Tablespoon Lemon Zest (Zest of 1 lemon)
Lemon juice to taste (I have added 1/2 Tablespoon of lemon juice)
Black Pepper to taste (I have added 1/2 Teaspoon)
Drizzle of olive oil (I have added 1 tablespoon of organic Cold Pressed Olive oil)
▶️ METHOD:
Thoroughly wash the brown lentils - a few times until the water runs clear and then soak for 10 to 12 hours or overnight. Once soaked, drain the water and transfer the lentils to a pot and add the vegetable broth. Turn on the stove to medium-high heat and bring it to a vigorous boil. Then turn the heat to medium-low and cook for about 3 to 4 minutes or until the lentils are cooked but still holds its shape. It took me 3 minutes to cook the lentils on my stove. WE DO NOT WANT MUSHY LENTILS HERE. Once cooked set it aside UNCOVERED.
✅ ????PLEASE NOTE: The cooking time of the lentils depends on it's quality. Sometimes one batch of lentils are drier than the others and may require longer cooking time. SO ADJUST THE COOKING TIME ACCORDINGLY.
To a heated pan add olive oil, chopped onion and 1/4 teaspoon salt and fry on medium heat until the onions are browned. It will take 5 to 6 minutes. Add the garlic and fry for 30 seconds or until fragrant.
Reduce the heat to low before adding the spices, this will prevent it from burning. Add paprika, ground cumin, cayenne pepper, tomato paste and fry for about 2 minutes to cook out the raw flavour of the tomato paste. Once the paste/spices are nicely roasted, increase the heat to medium. Add the chopped Tomatoes, Salt, Sugar, Water and mix well. Bring to a boil and cook for about 2 minutes or until the tomatoes are slightly soft.
✅ ????PLEASE NOTE: Adding 1/4 teaspoon of sugar to the tomatoes, balances out it's acidity/tartness so please do not skip it.
Add the cooked lentils and bring to a boil. Once it comes to a boil, cook for about 5 to 6 minutes or until most of the water is evaporated on medium-high heat. Turn off the heat and garnish with lemon zest, lemon juice, parsley, Goof quality extra virgin olive oil. Serve hot with fresh pita and a side salad.
▶️ IMPORTANT NOTES:
???? Cooking time of the lentils depends on it's quality. Sometimes one batch of brown lentils are drier than the others and may need more cooking time. So adjust the cooking time accordingly
???? Please don't over cook the lentils, WE DO NOT WANT MUSHY LENTILS for this recipe. The lentils should be cooked but at the same time still hold their shape. After bringing the lentils and broth to a boil, it took me only 3 minutes to cook the lentils on my stove
???? Adding salt to onion will release it's moisture and help it cook faster so please don’t skip it
???? Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, then reduce the heat
????Adding 1/4 teaspoon of sugar to the tomatoes, balances out it's acidity/tartness so please do not skip it
???? If incase the end product gets too thick for your liking, add boiling water to thin it out. DO NOT add cold water, it will ruin the taste
???? The garnish is what actually completes this dish and adds flavour to it, so please do not skip any of the ingredients
******
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Lentil Curry Recipe
This lentil curry is creamy, rich, healthy and very easy to make. If you have never tried lentil curry, you must try this coconut lentil curry! This is a one-pot recipe, vegan and gluten free. Perfect a midweek dinner or lunch.
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Ingredients:
2 tablespoons Oil
1 Onion, chopped
4-5 garlic cloves, crushed
2 tablespoons Grated ginger
2 teaspoons Curry powder
1/2 teaspoon Cumin
1/2 teaspoon Turmeric
Salt to taste
Pepper to taste
1 can (14oz/400g) Tomato sauce/crushed tomatoes
3 cups (720ml) Water
1 can (14oz/400g) Coconut milk
1 cup (190g) Dried lentils
1 teaspoon Garam masala (optional)
1-2 tablespoons Coriander leaves, chopped *optional
Directions:
1. Rinse the lentil under cold water and set aside.
2. Heat oi in a large pan/pot. Add chopped onion and sauté over medium heat, until lightly golden, about 5-6 minutes. Add crushed garlic, grated ginger, curry powder, cumin and turmeric. Cook for 1-2 minutes.
3. Add tomato sauce, water, coconut milk, lentils, salt, pepper. Stir well, bring to a boil, then cover, reduce the heat to low and simmer for 30-40 minutes.
4. Lentils should be soft and the sauce should be creamy. If too thick, add more water, too thin, simmer for 10-15 more (with a lid off).
5. Check the seasoning, if needed add salt/pepper. Turn the heat off add chopped coriander and stir.
6. Serve with rice, naan or as is.
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Key Moments:
0:00 Introduction
0:25 Why you should try red lentil curry
1:15 Prepping ingredients
3:30 Cooking red lentil curry
5:43 Adding finishing touches
5:53 Serving suggestions for red lentil curry
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