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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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 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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Creamy SPINACH LENTIL Curry Recipe for Vegetarian and Vegan Diet | Indian Style Spinach and Lentils
Creamy SPINACH LENTIL Curry Recipe for Vegetarian and Vegan Diet | Indian Style Spinach and Lentils
???? Let me know if you enjoyed my vegan spinach lentil curry recipe
▶️ RECIPE INGREDIENTS: (3 servings approx.)
???? To cook lentils:
3/4 Cup / 160g Brown Lentils (Washed/Soaked in water for 10 to 12 hours or overnight)
1+ 1/2 Cup / 350ml Vegetable Broth (Low Sodium)
???? Spinach Puree:
150g / 5 cups approx. Spinach
4 to 5 g / 2 Tablespoon Cilantro (Coriander leaves)
350ml / 1+1/2 Cup Coconut milk (Full-Fat)
???? Curry Ingredients:
3 Tablespoon Cooking Oil (I have used light olive oil)
1+1/2 Cup / 200g Onion
2 Tablespoon Garlic - finely chopped (4 to 5 garlic cloves)
1 Tablespoon Ginger - finely chopped (1 Inch ginger)
1 Teaspoon Ground Cumin
1+1/2 Teaspoon Ground Coriander
1/8 Teaspoon Asafoetida (Hing)
1/4 Teaspoon Cayenne Pepper (Optional)
1/4 Teaspoon Garam Masala (Optional)
1 Cups / 200g Tomatoes
1/2 Cup Water - add ONLY IF REQUIRED
Salt to taste (I added total 1/4 + 1 teaspoon pink Himalayan salt)
1/2 to 3/4 Tablespoon Lemon Juice or to taste
▶️ METHOD:
Wash the brown lentils a few times, until the water runs clear and then soak for 10 to 12 hours or overnight.
Drain the water from the soaked lentils and transfer it to a small pot. Add the vegetable broth and cover and bring to a boil. Once it starts to boil, reduce the heat to medium-low, cover and cook for about 10 minutes or until the lentils are cooked. Set aside for later - UNCOVERED.
✅ ????NOTE: The cooking time of the lentils depends on it's quality. Sometimes one batch of lentils are drier than the others and may need more cooking time. SO ADJUST THE COOKING TIME ACCORDINGLY. It took me 10 minutes on my stove.
To a blender add the spinach, coriander, coconut milk and blend to a smooth puree. Set it aside for later. Do not over blend it, otherwise you may loose the green colour of the spinach due to over heating.
???? Use a wider pan / pot to cook this dish
To a heated pan add the cooking oil, onion, 1/4 teaspoon salt. Fry while switching between medium to medium-high heat (depending on the heat of your stove) heat until the onion is soft and browned. (Adding salt to onion will release it's moisture and help it cook faster so please don’t skip it). This takes about 6 minutes or so.
Add the garlic, ginger and fry on medium heat for 2 minutes or until fragrant. Reduce the heat to low and add the spices (ground cumin, coriander, asafoetida, cayenne pepper, garam masala) and fry for about 1 minute or until fragrant. Add the chopped tomatoes. Increase the heat and cook for 2 to 3 minutes on medium to medium-high heat or until the tomatoes are soft.
Add the cooked lentils and bring to a boil. Cook on medium-high heat UNTIL ALL THE LIQUID HAS EVAPORATED AND THE CONSISTENCY GETS THICK.
Add the spinach puree. Rinse the blender container with water to get any remaining puree and add it to the pan. Bring to a rapid simmer and then cook for about 2 to 3 minutes or until the spinach is cooked but still retains it’s green colour.
✅ ????NOTE: This curry has a thicker consistency and SHOULD NOT BE WATERY. If it seems watery then cook it for longer.
Turn off the heat. Add lemon juice. Mix well. Serve hot with Naan/flatbread/Rice & a side salad.
▶️ IMPORTANT TIPS:
???? How to know if the lentils are soaked well? You should be able to cut a lentil piece with your nails, effortlessly. If not, soak longer
???? Cooking time of the lentils depends on the quality of the lentils. Sometimes one batch of lentils are drier than the others and may need more cooking time. SO ADJUST THE COOKING TIME ACCORDINGLY.
???? Every stove is different so regulate the heat as required. COOKING TIME AND HEAT MAY VARY DEPENDING ON THE TYPE OF STOVE YOU ARE USING
???? Adding salt to onion will release it's moisture and help it cook faster so don’t skip it
???? DO NOT OVERCOOK THE SPINACH PUREE, OR ELSE YOU'LL LOOSE THE GREEN COLOUR
???? If the curry is too thick for your liking, you can thin it out with boiling water. DO NOT add cold water to it, otherwise it will ruin the taste
???? Use a wide pan/pot to cook this dish
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Welcome to Food Impromptu! Food Artist, Plant-Based & Vegan Recipes Creator ????
Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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Lentil and Spinach Enchiladas
This dish is perfect for a busy week night. Simply cook some lentils, mix with chopped up veggies and roll in a tortilla. It couldn't be easier or more delicious.
INGREDIENTS
2 cups of cooked lentils
1 tablespoon of olive oil
2 julienne red bell peppers
4 cups of packed baby spinach
1/2 cup of sliced green onions
8 ounces of shredded Monterey Jack cheese
15 ounce can of refried pinto beans, heated
8-8 flour tortilla shells
1 cup of red enchilada sauce
1 cup of salsa verde
salt and pepper to taste
optional garnish: diced avocado, chopped cilantro, and sliced green onions
PREPARATION
Preheat the oven to 375°.
In a large pan on high heat add in the olive oil and saute the red bell peppers. Once they are lightly browned fold in the spinach and sliced green onions.
Next, mix in the cooked lentils and season with salt and pepper.
Pour 3/4 cups of the enchilada sauce to the bottom of a 13x9 casserole dish
To stuff: Place 2 tablespoons of the heated refried beans to the inside of a flour tortilla shell followed up by adding in a few tablespoons of the cooked spinach and lentil mixture.
Next, sprinkle on a tablespoon of Monterey Jack cheese and roll it up and place it on top of the enchilada sauce in the pan. Repeat the process 7 more times.
Top the rolled up flour tortillas with the remaining 1/4 cup of enchilada sauce and 1 cup of salsa verde.
Sprinkle on the remaining Monterey jack cheese and bake in the oven for 30 minutes.
Garnish with diced avocado, chopped cilantro and green onions
GARLIC SPINACH RED LENTIL CURRY(EASY & DELICIOUS) | Dal Palak Recipe | पालक दाल
Dal palak or spinach dal is a traditional Indian dish made with spinach, lentils, spices and herbs. There is nothing more comforting than a bowl of hot palak dal. Though I used a pressure cooker to cook my dal, you can even cook your dal in a pot but in that case more water will be required.
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Ingredients required for making dal palak -
* 3/4th cup red lentils (masoor dal). You can even use yellow lentils (toor Dal)
* 1/2 teaspoon turmeric powder used while cooking the dal
* 1/2 teaspoon salt used while cooking the dal. Add more later if required.
* 1 medium/ 5.3 oz/ 150 gm onion
* 1 medium to large/ 5.3 oz/ 150 gm tomato
* 4 large cloves of garlic (3 roughly chopped and 1 finely sliced required for adding at the end)
* 283 gm/ 10 oz baby spinach. You can even use large spinach leaves and chop them roughly. Didcard the stalks If using larger leaves .
* 1/2 teaspoon kashmiri red chilli powder or paprika or 1/4th teaspoon cayenne pepper. Adjust the proportion according to your preference. Add less to start with. You can always add later after doing a taste test at the end of cooking.
* 1 teaspoon ground coriander (dhania powder)
* 1 fresh red/green chilli (optional)
* Salt to taste. I used about 1 teaspoon of salt in total
* 1/2 teaspoon cumin seeds
* Coriander leaves. I even chopped their stem and added them.
* 2 tablespoon oil
* 4 cups of hot water. Add more to adjust consistency according to your preference.
For tempering the dal (tarka) -
* 1 teaspoon oil
* 1 tablespoon butter. Can use only oil or vegan butter or ghee
* garlic
* 1 dry red chilli chopped (optional)
* 1/4th teaspoon hing (asafoetida) - totally optional
* 1/2 teaspoon kashmiri red chilli powder/paprika
* coriander leaves chopped
** Dal thickens more as It cools down
Serve this with hot steamed rice or roti.
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.
Lamb, Lentil & Spinach Casserole in our Slow Cooker at Lighthouse Tai Chi Tonight ????
A Marinade of Chermoula gives this lamb Citrussy twist. Absolutely yummy for a chilly night in November. A little crunchy cob bun and it's good to serve.
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If I could only cook one dish for a vegan skeptic…
Full recipe:
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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
New to veganism or looking for cooking inspiration? Sign up for the free 7-Day Vegan Challenge!
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