EASY VEGAN RED LENTIL DAHL
Vlog #76 12th August 2016 Cornwall, UK
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RECIPE:
Lentil dahl:
1 onion, chopped
2 cloves of garlic, minced
Juice of half a lemon
350g of red lentils
900ml of vegetable stock
Tin of chopped tomatoes
Black pepper
1 tsp turmeric
1 tsp cumin
1/2 tsp chilli
1 tsp coriander
1 tsp garam masala
1/2 tsp cinnamon
Optional extras:
Coriander
Rice
Broccoli
Lime/lemon
Sriracha/hot sauce
METHOD:
1. Blend onion and garlic together in food processor or blender.
2. Cook onion and garlic in water until transparent (be careful not to burn garlic!)
3. Add spices and fry with onion and garlic for a couple of minutes (add more water if needed)
4. Add in chopped tomatoes, red lentils, stock and lemon juice and mix together.
5. Bring to the boil and simmer for about 20 minutes.
6. Cook optional extras of rice and broccoli if having.
7. Serve with rice, broccoli, coriander and a squeeze of lemon or lime juice and enjoy!
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Vegan Autumn Bowl: Red Lentils and Thai Peanut Butter Recipe
#veggiebowl #foodtoliverecipe #easyveganrecipes
A perfect autumn dish. Serving roasted vegetables, on top of a warm bed of lentils and topped with homemade dressing is a great way to nourish your body with seasonal delights.
Prep Time: 15 min | Cook Time: 40 min | Total Time: 55 min | Servings: 4
INGREDIENTS:
For the bowl:
• 3 tbsp olive oil
• 2 carrots
• 1 small butternut squash
• 2 cups Brussel sprouts
• 10 cremini mushrooms
• 1/4 tsp sea salt (
• black pepper, ground (
• 1 cup whole red lentils dry (
•1/2 cup almonds (
For the dressing:
• 1/4 cup peanut butter
• 1 tbsp soy sauce
• 2 tsp honey
• 1/2 tsp ginger powder (
• 2 tsp apple cider vinegar
• 2-4 tbsp warm water
INSTRUCTIONS:
1. Preheat the oven to 350 °F. Prepare the vegetables by halving the mushrooms, peeling and cutting the carrots, trimming the bottoms of the Brussels Sprouts, and halving, peeling, and cubing the butternut squash.
2. Combine all of the vegetables, drizzle with olive oil, and add salt and pepper. Toss until the veggies are all lightly and evenly coated.
3. Cook until the vegetables are tender and golden on the edges, about 30-40 min.
4. To cook the lentils, first, rinse them really. Put the lentils in a saucepan and add 2 cups of water.
5. Bring it to a boil and then turn down the heat and let it simmer for about 20-30 min or until all of the water has dissolved.
6. To make the dressing blend all ingredients together in a blender, or place all ingredients in a mason jar and shake well.
7. After 40 min has passed check the vegetables and make sure they are done. The vegetables should be golden on the outside and tender when pricked with a fork.
8. To assemble the dish, evenly distribute the lentils into 4 bowls. Top with a variety of the baked vegetables, top with the dressing and sliced almonds, and enjoy!
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Lentil Hotpot Recipe - Vegan Ginger & Vegetable stew casserole
Lentil hotpot with ginger, garlic and chilli, sweet potato, potato, carrots, peppers, capsicums, bell peppers, courgette 100% vegan.
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