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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Lentil Pasta #shorts #food
Lentil Pasta ???? Made in 15 minutes! Packed with flavors????
Ingredients (4 servings)
320g spaghetti
1 red onion
6 garlic cloves minced
8 mushrooms
salt and pepper
2 tsp rosemary
2 tsp oregano
1 tsp red chili flakes
400g crushed tomatoes
1 cup coconut milk
2 bay leaves
2 cup canned lentils
1 cup pasta water
Instructions:
1. Cook the pasta according to package instructions.
2. In a large skillet, add the onion, garlic, mushrooms, salt, pepper, rosemary, oregano and chili flakes. Sauté for 5 min.
3. Add the canned tomatoes, bay leaf, rinsed lentils, water, coconut milk and stir to combine. Place a lid on the skillet and let simmer for 10 minutes.
4. Top with fresh basil and red chili flakes. Enjoy!
1 serving: cal: 470g / fat: 4.5 g/ carbs: 76 g/ protein: 24 g
#plantbaseddiet #healthydinner #healthyrecipes #veganrecipes #plantbased
#shorts #lemon #healthfood #
My mom is a dal queen (Instant Pot Dal Tadka)
It's not lentil soup or lentil dal it's just dal - period.
I was having a hard time choosing which of my mom’s many dal recipes to share (she would actually made a different dal every night and I know I'm very lucky for the variety I always got on the dinner table), and I landed with this easy Dal Tadka (tadka is also known as chhonk or tempering spices) with a blend of moong and masoor dal, mainly because it cooks so quickly and it's super adjustable.
// INGREDIENTS //
Add into pressure cooker:
- 1 cup yellow moong dal, rinsed well (whole green lentils that are split and dehusked)
- 1/2 cup red masoor dal, rinsed well (whole brown lentils that are split and dehusked)
- 4 cups water (+/- based on your preference, you can also add more water at the end)
- 3 green chilies, finely chopped (+/-)
- 2 tomatoes, diced
- 1/2 tsp turmeric powder
- 1.5 tsp coriander powder
- Salt to taste
Add into tadka/chhonk:
- 1.5 tbsp ghee or avocado oil
- 1 tsp cumin seeds
- 1/2 cup onion, finely diced (+/-)
- 4 cloves of garlic, minced
- 1/2 inch ginger, grated
- 1/4 tsp red chili powder (+/-)
- 1 dry red chili, break into a couple pieces so the ghee can get inside (optional)
Top with:
- Juice of 1 lime
- Cilantro
// RECIPE //
1️⃣ Add the first eight ingredients to your pressure cooker / Instant Pot / Mealthy. (If you'd like to soak your lentils for a bit after you rinse them, you can add them with the water to your pot for 10 min).
2️⃣ Set pressure cook settings to sealing, High, Natural Release, 7 minutes (if you're using a traditional pressure cooker, cook for one whistle).
3️⃣ Wait for pressure to release, after 10 min if the pressure valve hasn’t dropped, manually release the remaining pressure. Check to see if the consistency is how you like it! You can add another cup of water at this point to make it thinner. To make it thicker, stir on high heat for a few min.
4️⃣ Start on your tadka/chhonk (temper your spices) using a tiny tadka pan or a small frying pan. Add the ghee and get it very hot.
5️⃣ Add the rest of the ingredients gradually - mixing or swirling when needed to combine. (If your ghee is hot enough this step should be done in 30 seconds so you don't burn any of the spices.)
6️⃣ Top with lime, cilantro, and enjoy with some basmati rice!It's not lentil soup or lentil dal it's just dal - period. I was having a hard time choosing which of my mom’s many dal recipes to share (she legit made a different dal every night), and I landed with this easy Dal Tadka (also known as chhonk or tempering spices) with a blend of moong and masoor lentils, mainly because it cooks so quickly and it's super adjustable.
#dal #daltadka #shorts
Easy, healthy red lentil wraps ????
Friends, this might be the best way to eat lentils yet! I am absolutely mind-blown at how easy these red lentil wraps are and how well they worked. I kept seeing these wraps popping up on my feed, and if you know my love for legumes you know I had to give it a go.
This is literally a game-changer and is going to be heavily featured on my lunch rotation going forward. I’m always looking for some easy lunches to meal-prep and this is it.
You can make a few at a time, roast a bunch of veggies, store them all in the fridge, and serve them later with a bit of hummus, some baby spinach and a bit of sauerkraut for some fermented food. And that’s it. Absolutely brilliant. You could also flavour them with some spices, the possibilities are endless.
I made 4 large wraps out of 1 cup of lentils. Each wrap gets you 11.5g of protein and only costs around 19 cents to make.
How awesome is that? As you can tell I am very excited about this new trend. Will you give it a go?
/// Recipe ????
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Tamarind Garlic Spinach Dal
Tamarind Garlic Spinach Dal (Toor & Masoor)
Serves: 2-3
// INGREDIENTS //
- 1/2 cup split yellow pigeon peas (aka arhar or toor dal)
- 1/2 cup red lentils (aka split masoor dal)
- 3 cups water
- 3 birds eye / thai green chilies (+/- adjust as needed)
- 1/2 inch ginger, grated
- 1 large tomato (optional since the tamarind does a lot of the heavy lifting here)
- 3/4 tsp coriander powder
- 1/2 tsp turmeric powder
- Salt to taste
- Couple big handfuls of spinach, whole or chopped (and if you use frozen, add it before pressure cooking)
- Tamarind paste / tamarind water to taste (start with 1-2 tsp if using paste and 1/4ish cup if using water)
- 2 tbsp ghee or avocado oil
- 1/2 tsp cumin seeds
- 6-8 cloves of garlic
- 1/4 tsp red chili powder (+/-) [kashmiri red chili will give you a nice color but not a lot of heat so adjust as needed]
- Optional tadka add-ons: onions, hing (asafoetida), kadi patta (fresh curry leaves), dried red chili, anything!!
// RECIPE //
1️⃣ Wash and rinse your dal well a few times until water is clear. The 8 ingredients I typically always add before pressure cooking are: lentils, water, chilies, ginger, tomato, coriander powder, turmeric, and salt.
2️⃣ Pressure cook on High, Natural Release for 6 min. Let it naturally release all the pressure for 10 min and if it's not done after that, manually release all the pressure until the safety valve drops and then open the lid
3️⃣ Optional - for pot-in-pot method rice, add your washed rice and water in a separate steel, ceramic, or pyrex bowl and place on top of a trivet. 1 cup of rice to 1.5 cup of water.
4️⃣ Once that's done, add in spinach, tamarind, and mix.
5️⃣ In a small pan or tadka pan, heat up your ghee/oil. Once hot, add cumin seeds and things like kadi patta, hing, or onions. After about 30 sec, add the garlic and keep on low-med heat, making sure you don't burn it and mix for 30 sec or so. Add kashmiri red chili at the end if you want a nice color and a little extra heat. Keep on a medium flame for just 10-20 sec and add to your dal.
6️⃣ Taste & adjust for salt and tamarind - can add a squeeze of lemon too!
#daltadka #instantpotrecipes #shorts
Tomato & Kale Pasta with Gremolata (Vegan, Oil Free, Easy)
In this episode my cousin in law Shayne and myself cook an incredibly tasty Tomato & Kale Pasta with Gremolata which is a wholefood, plant based vegan meal with no refined oils. This is definitely one to make!
For recipe go to
I cook tasty healthy wholefood plant based recipes that are either low fat or contains very little to no oil. I try to use unprocessed foods and avoid as much extra salt, sugar and secret nasties as possible. However there will be exceptions because we all need a little treat sometimes! I am doing these videos to not only help other people to learn Vegan cooking, but also to challenge myself as I have only been Vegan for less than a year and need to increase my own recipe knowledge. I have always loved cooking but it certainly is not my day job. Join me on my Vegan Adventure!
Vegan Special Super Strength Thanks To
Ian Rich for use of his song Electric Run. You can listen to more of his music at
To the peeps at for the use of their SFX
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