Red Lentil Koftes #shorts | SO VEGAN
You’ll find the full recipe in this month's Sainsbury's Magazine or visit the link in our bio to get it online ✌️
Full recipe:
This is our plant-based twist on the classic Middle Eastern kofte using red lentils, oats and spices, which wev serve on a bed of zesty giant couscous. Yum!
Roxy + Ben ????
30 Minute High Protein & Vegan Middle Eastern Lentil Bulgur Pasta
This 30-minute protein-packed Lentil Bulgur Pasta is made vegan, with Middle Eastern inspired flavours
All done in one pot (or large pan) for less cleanup.
…unless you add the optional garlic parsley mix, then it’s two pans.
Subscribe to @plantbasedarab for more vegan Arabic recipes ????
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Find the recipe here ????????
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???????????????? ????????????????: 15 minutes
???????????????? ????????????????: 30 minutes
????????????????????????: 4 to 6 servings
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3 tbsp olive oil
3 medium onions, small dice
2 medium carrots, small dice (optional - sub other veg)
1/2 cup coarse bulgur, rinsed & soaked at room temperature, drained
1 cup green lentils, rinsed & soaked at room temperature, drained
???????????? ???????????? ????????????????????????:
2 tbsp cumin
1 tsp seven spice
1/4 tsp sumac (optional)
1 tsp salt
1 tsp black pepper
???????????? ????????????????:
4 cups vegetable broth (or water)
1 can (156ml) tomato paste + 2 cups warm water
1 can (400ml) coconut milk, shake well before opening
2 tbsp pomegranate molases
350g macaroni pasta
???????????? ???????????? ????????????????é???????? ???????????????????????? ???????????????????????????? (????????????????????????????????):
2 tbsp olive oil
1 head of garlic (10 to 12 cloves), finely minced
1 bunch of curly parsley, finely chopped
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(1) Sauté the onions with oil in a large pot/pan over medium-high heat. Cook for 5 minutes.
(2) Add the carrots. Cook to soften for 5 minutes.
(3) Add in the bulgur and lentils, stir and toast for a minute. Mix in the spices. Add in the broth.
(4) Mix the tomato paste with 2 cups of warm water in a bowl, then add it in.
(5) Stir in the coconut milk, then add the pomegranate molasses. Turn heat to medium-low. Cover and cook for 10 minutes.
(6) Make the sautéed garlic parsley in a separate pan. Bring oil to medium-high heat. Add in the minced garlic. Stir and cook for 2 minutes. Add in the chopped parsley. Continue stirring and cooking for an additional 2 to 3 minutes. Remove from heat, and add directly to the first pan.
(7) Add in the macaroni pasta. Stir to combine. Add more water if needed. Cover and cook for 10 minutes, until pasta is cooked and sauce is thickened. Serve with a garnish of parsley, and crispy pita chips on top.
#middleeasternfood #highprotein #veganrecipes #proteinpackedh
Tomato Basil & Lentil One Pot Pasta | Vegan Pasta Recipe
A quick, easy and healthy family recipe, all cooked in one pot and ready in just 15 minutes. I've been trying to cut down the amount of meat and dairy my family eat so this recipe is vegetarian and vegan friendly and a great way to get kids to eat lentils!
Ingredients:
300g spaghetti
600ml vegetable stock
1 can (400g) chopped tomatoes
200g cherry tomatoes
1 red pepper, chopped
10 fresh basil leaves
1 tsp dried mixed herbs
125g cooked green lentils (I used canned)
15-20 pitted black olives
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Hello! I'm Ciara a food blogger at My Fussy Eater where I share lots of healthy eating recipes the whole family will enjoy, along with the odd indulgent treat! I also share my top tips for dealing with picky eaters.
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Episode 19 Lentil & Pasta Soup
DAHL DI LENTICCHIE
Il dahl di lenticchie è uno di quei piatti che non mi stufa mai, ma proprio mai! Lo preparo almeno una volta al mese, ma nei periodi più freddi anche più spesso ed ogni volta è una grande soddisfazione????
Si tratta di una zuppa speziata molto cremosa, che si prepara in India e nei paesi limitrofi, con le dovute varianti: trattandosi di cucina povera, non esiste una ricetta precisa, ma ognuno la prepara a modo proprio con ciò che si ha a disposizione.
Io, per esempio, fatico a trovare il garam masala, il mix di spezie tipico indiano che andrebbe aggiunto a fine cottura, ed uso al suo posto un comunissimo curry da supermercato ed altre spezie a parte????
Anche il latte di cocco è un ingrediente del tutto facoltativo, che alle volte aggiungo ed altre ometto????
E tu hai mai assaggiato il dahl di lenticchie? Lo prepari mai a casa?????
❄️Conservazione -- Il dahl di lenticchie si conserva in frigorifero per 3 o 5 giorni, oppure un freezer per più tempo. ❄️
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Trovi la ricetta completa al link che segue
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Learn How to Make This Delicious Lentil Bolognese in Just Minutes!
Lentil bolognese is a delicious and healthy twist on the classic Italian meat sauce. This hearty vegetarian dish is perfect for those looking for a meat-free alternative that is still packed with protein and flavor. Made with hearty lentils, vegetables, and aromatic herbs, this lentil bolognese recipe is easy to make and is a great addition to any weeknight dinner rotation.
Recipe:
Ingredients:
1 cup brown lentils
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced
1 can (14 oz) crushed tomatoes/ 4 large tomato puree
2 cups veggie broth/water
1 teaspoon dried basil
1 teaspoon dried oregano
Salt to taste
1 teaspoon red chilli flakes
1/2 teaspoon cumin seeds (optional)
2 tablespoon cashew cream (optional)
Cooked pasta of your choice
Instructions:
Heat the olive oil in a large saucepan over medium heat. Add the garlic and onions and cook until little golden for about 4-5 minutes.
Add the crushed tomatoes, lentils, basil, oregano, salt, and red chilli pepper to the saucepan and stir to combine.
Add the veggie stock or water to lentils to the saucepan and stir to combine.
Reduce the heat to low and let the lentil bolognese simmer for about 15-20 minutes, stirring occasionally, until the sauce has thickened and the flavors have melded together.
Smash the lentils with potato masher a little, add in cashew cream and mix.
Serve the lentil bolognese over your favorite cooked pasta, garnished with fresh herbs or grated vegan parmesan cheese, if desired.
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