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
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Red Lentil Bread | Bread Alternative For Faster Weight Loss
Today we're going to make a delicious red lentil bread filled with protein, minerals, and fiber . This bread is an excellent bread alternative to weight loss.
When it comes to nutritional value, lentils are not inferior to beans and peas. Many lentils can be any color, including yellow, green, brown, red, and dark gray to black. It is a superfood packed with minerals, fiber, and protein. Lentils are a cheap food that is a great way to fill up and get a variety of healthy nutrients at the same time. They can be used to make soup and stew, and as a topping for salads, but today we'll use it to make bread. Without using any flour, you can make this bread very quickly with just soaked lentils, salt, water, psyllium husk baking powder, and a dash of curry. Despite having few calories, it makes you feel full for a long time.
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Ingredients for lentil bread
250 g of red lentils
400 ml of water for soaking
200 ml water
2tbsp olive oil
1/2 tsp salt
30 g of starch
20 g psyllium husk
2 tsp baking powder
1 tsp curry spices (optional)
Nutrition Facts
Servings: 8
Amount per serving
Calories 161
% Daily Value*
Total Fat 3.8g 5%
Saturated Fat 0.6g 3%
Cholesterol 0mg 0%
Sodium 158mg 7%
Total Carbohydrate 25g 9%
Dietary Fiber 11.5g 41%
Total Sugars 0.8g
Protein 8.1g
Vitamin D 0mcg 0%
Calcium 74mg 6%
Iron 3mg 14%
Potassium 426mg 9%
CHECK OUT OUR OTHER VIDEOS
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Easy Lentil Tofu (Soy Free and SO GOOD!)
I often get requests for soy free tofu alternatives, so here's a recipe for red lentil tofu! It's easy to make, budget friendly, and of course, delicious!
You can season and cook this tofu however you want, so just imagine the possibilities! I love to air fry it.
Let me know your thoughts in the comments section below! Will you try this? It's definitely worth giving it a go.
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Red lentil 'tofu' (Makes 2-4 servings, 45g Protein per batch)
Ingredients:
1 cup dried red lentils
3 cups boiling water
3/4 tsp salt
optional: add any spice flavourings you like! I added 3/4 tsp garlic and 3/4 tsp onion powder.
Directions:
1. Rinse red lentils really well and place in a large pyrex container (or other glass bowl)
2. Add 3 cups of boiling water to rinsed lentils and cover. Let sit for 20 minutes.
3. Add mixture to a blender (do not drain off water!)
4. Add your favourite spices/seasonings and blend until smooth
5. Add the mixture to a a large saucepan and heat on medium heat, stirring constantly using a whisk. When it starts to thicken or bubble turn down to medium-low or low heat.
6. Keep stirring for a total of 7-10 minutes until mixture is very thick.
7. Once it is very thick remove from heat and immediately put the mixture directly into 8x8 glass container. Smooth top over with a spatula.
8. Place in the fridge for a couple hours to allow the mixture to cool and set. You can leave it overnight too! Once mixture is cool and set, remove from container and cut into cubes and cook like you would normal tofu! You can add marinade/sauce to the cubes or season with spices, whatever you want. I enjoy marinading or spicing up the cubes and air frying them. You can also stir fry them or bake in the oven. Enjoy!
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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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Black Lentil Soup Recipe - How to Make Lentil & Bacon Soup
Learn how to make a Black Lentil Soup Recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Lentil & Bacon Soup Recipe!
Protein-Packed Savoury Lentil Cake/Bread ???? Perfect as a Gluten Free Vegan Bread Alternative❗️
Today’s recipe is so incredible that you may look to try it right away after you watch this video, especially if you’re into vegetarian, gluten-free, grain-free, healthy and tasty bread recipes!
Instead of grain flour, this delicious vegan, savory cake / bread is made with red lentils. This incredible legume is low in sodium and saturated fat, high in potassium, fiber, folate, and plant polyphenols that have an important antioxidant activity. They are packed with healthy nutrients (imagine in just 1 cup of raw red lentils you’ll get: 45.91 g of protein; 20.7 g of fiber and 14.19 mg of iron for a total of 687 calories). On top of all those impressive nutritional benefits, they taste great and they are so versatile that you can use them in the classic soups and stews or in making the best gluten-free breads! This savory bread is perfect for serving alongside your favorite vegan soups, stews, or salads. It's also great for toasting and slathering with your favorite plant-based spreads or nut butters. Whether you're a vegan or just looking to add more plant-based meals to your diet, this lentil savory cake / bread is a delicious and wholesome option.
In a preheated oven, bake at 365°F / 185° C for about 1 hour or until a toothpick comes out clean from the cake / bread!
Ingredients:
1 ½ cup red lentils
1 cup coconut cream or any other plant based cream or milk of your choice
3 tbsp. olive oil
150 g shredded carrot (or any veggies of your choice)
100 g chopped orange, green or red pepper
30 g (or 2 units) chopped green onion
25 g sun dried tomato
6 or 7 fresh thyme stems
1 tsp. salt
black pepper (optional)
½ tbsp. baking powder
1 tsp. sesame seeds or other seeds of your choice for garnish (optional)
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