Sweet potato & red lentil curry | healthy vegan curry
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List of ingredients & measurements
1 &1/2 cups red split lentils
500g sweet potato
2 tbsp coconut oil
1 medium onion
1 tbsp garlic/ginger paste
1 chopped chilli
1 tbsp curry powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala
1 tsp tumeric powder
1x400g can chopped tomatoes
2 &1/2 cups vegetable stock
1 cup coconut milk
Juice of 1/2 lemon (1tbsp lemon juice)
Chopped coriander to garnish
#sweetpotatolentilcurry #curry #lentilcurry #vegancurry
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How to Cook with Lentils (Protein Packed Vegan Recipes)
Today’s video is a celebration of the small but mighty lentil. Back in the day lentils took a fair bit of flack. They were seen as a boring, tasteless ingredient that only “weird hippy vegans” ate.
When we first went vegan we avoided lentils because we didn’t want to fit into that negative “weird hippy vegan” stereotype.
However, as we experimented more with vegan cooking we realised that lentils aren’t boring in the slightest. In fact, they’re absolutely awesome.
If you don’t believe us, give this viddy a watch.
Let us know what you think about lentils below!
Happy cooking, Henry and Ian x
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Red lentil pate
Every now and then I try to make something super healthy and nutritious for breakfast, even though I know my kids are more into pancakes and cereals, they still don’t object much to my culinary experiments. I went into this recipe doubtful but it turned out to be super easy and finger-licking tasty. Even my kids enjoyed it, despite them being a bit spicy. The touch of walnuts fits perfectly with the hot banana pepper and the garlic just ties it all together in a dreamy aroma.If you’re up for a healthy, delicious spread for breakfast try this red lentil pate, you can even prepare it ahead of time and have it ready, come morning.
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Lentil Pate on Garlic Toast
Ring in the holidays with our recipe for Lentil Pate on Garlic Crostini. The perfect nosh for your next holiday party.
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INGREDIENTS
1 each (about 12 to 15 slices) - Baguette; sliced ¼-inch thick on bias
2 tablespoons - Extra virgin olive oil
1/4 teaspoon + pinch - Kosher salt, divided
1/4 teaspoon + pinch - Black pepper, divided
1 each - Garlic clove
2 tablespoons - Unsalted butter
1/2 cup (about 2 slices) - Applewood smoked bacon, roughly chopped
3 each - Bay leaves
3 each - Cloves
1/2 cup - Red onions, finely chopped
1/4 cup - White wine
1, 14.28 oz can - Carmelina Brands® Italian Lentils, rinsed and drained
1, 14.28 oz can - Carmelina ‘e…San Marzano® Italian Cherry Tomatoes (Pomodorini), drained, halved and roasted for garnish
1 tablespoon - Rosemary, finely chopped
1/4 cup - Shaved Parmesan cheese
Preheat oven to 375°F. Place baguette slices on a large sheet pan, and season with a drizzle of olive oil, and a pinch of salt and pepper. Bake in oven until golden brown; about 5 minutes. Remove crostini from oven, and immediately rub each slice with a garlic clove. Keep crostini warm until ready to serve
In a large, non-stick skillet, melt butter over medium heat. Add bacon, bay leaves, and cloves. Sauté mixture until bacon begins to brown; about 1 minute. Add onions, and continue to cook for a few minutes over medium low heat; stirring occasionally. Deglaze pan with wine, and let mixture reduce for a minute.
Carefully remove bay leaves and cloves from the pan, add Carmelina Brands® Italian Lentils, 1/4 teaspoon each of salt and pepper, and stir to combine. Let mixture cook for an additional 5 minutes over medium heat.
Remove lentil mixture from skillet, and place into a food processor. Blend mixture until consistency is smooth and spreadable; about 10 seconds. Check and adjust seasoning as desired. Spoon Lentil Pate onto Garlic Crostini. Garnish with roasted Carmelina ‘e…San Marzano® Italian Cherry Tomatoes (Pomodorini), rosemary, and shaved parmesan cheese. Serve immediately.
Tip: To make a vegetarian version of the Lentil Pate, omit bacon, and replace with 1/2 cup of sautéed mushrooms.
Recipe created by Chef Giacomo Pagano on behalf of Mangia, Inc.
Comment with questions or tips!
Lentil Hummus is a 5-minute Appetizer Idea
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⭐️ This rich and creamy lentil hummus is a perfect last-minute dip, sandwich spread, or topping on bread. It's a 5-minute recipe with canned brown lentils, and the preparation is similar to that of chickpea hummus.
⭐️ Ingredients
2 cans (15 oz each) lentils 3 cups cooked lentils
2 tablespoons water add more for a thinner consistency
3 tablespoons tahini or more to taste
3 tablespoons lemon or more to taste
1 clove garlic or more to taste
½ teaspoon ground cumin or more to taste
½ teaspoon salt or more to taste
Cooked by Nico
Filmed & Edited by Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Incredible! This lentil recipe is better than meat! Protein rich, easy lentils recipe! [Vegan]
The tastiest lentils recipe I have ever tried! Perfect for the whole family! Best way to eat lentils! Eggless and Dairy free! This easy vegan recipe / vegetarian recipe is so delicious and great for everyone! So few people know this high protein recipe and cook lentils like that. It’s delicious, easy and quick recipe! Learn the new way how to cook lentils! Happy cooking! ???? ????
???? Let me know in the comments if you enjoy my vegan recipes.
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???? Ingredients:
190g | 1cup green lentils
1 onion
1 carrot
1 garlic clove
170g | 1 cup cooked rice
1tsp ground coriander
1tsp Italian herbs
salt
???? Sauce ingredients:
1tbsp tomato puree
1tsp sugar
1tsp flour
salt & black pepper to taste
250ml | 1cup water
????????Cooking tips:
❗Feel free to add your favourite herbs and spices to the recipe to get your favourite flavour.
???? Method:
Soak 190g | 1 cup green lentils in water for 3 hours.
Add drained lentils to a bowl.
Mash with hand blender.
Chop 1 onion.
Transfer chopped onion into a lightly oiled frying pan.
Peel and grate 1 carrot.
Add to the onion and cook about 5 minutes.
Chop 1 garlic glove.
Combine well.
Add 170g | 1 cup cooked rice to the mashed lentils.
Add cooked carrot and garlic mixture.
Season with 1tsp ground coriander, 1tsp Italian herbs, salt to taste.
Mix until combined and transfer to the fridge for 10 minutes.
Shape into small balls.
Heat a little olive oil in a non stick skillet.
Fry the lentil meatballs for about 5 minutes on each side, or until golden and crispy.
In a mixing jar combine 1tbsp tomato puree, 1tsp sugar (optional), 1tsp flour, a pinch salt and black pepper to taste, 250ml | 1 cup water.
Pour the sauce and cook lentil meatballs under the lid for about 20 minutes.
Enjoy! ????
✅ℹ️On my vegan recipes channel you will find many more easy budget recipes! You will learn how to cook delicious plant based dishes with little time and on a budget with ingredients anyone can afford.
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WRITE A COMMENT, ask me a question and share your cooking ideas! I will be more than happy answer all comments.
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