Tag Archives: #lentils

Black Puy lentils with sweet potato, ginger and coconut milk

Foodies,

This vegan journey is treating us very good thus far. We have loved every single bite of this vegan lifestyle… going from snacks (such as fruits, raw vegetables (carrots, radishes, cauliflower, cherry tomatoes, …) to nuts, dates, …) to lunch and dinner. But what we love the most has to be the green smoothie breakfast ritual, so fast, easy, fresh and delicious at the same time.

Next recipe we will share is from Top Chef host Padma Lakshmi. When we saw this recipe on her Facebook page a few weeks ago we knew we had to try this out! One thing is for sure… definitely worth it guys! The first bite we had in our mouth can’t be described, flavors of spiciness, sweetness and freshness in every single bite! Let us tell you a little secret, we even ended up licking our plates :p

This recipe isn’t slightly adapted to what I had in the fridge.

Ingredients:
1 cup Black Puy lentils
2 large sweet potatoes
2-3 tbsp olive oil
4 garlic cloves
1/2 tsp fennel seeds
1 cup diced shallots
1 cup diced celery
1 cup diced carrots
1/4 cup minced fresh ginger
2 red chilies
1 cube vegetable stock
1 tsp sambar curry powder (or madras)
1 can unsweetened coconut milk
1/2 cup fresh chopped cilantro
1/4 cup fresh lime juice

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Recipe:

1. Boil 1 cup lentils for 25 minutes in 6 cups of salted water and bay leaves. Drain.

2. Boil 2 large sweet potatoes for 30 minutes, for medium sized ones. Peel and cut in chunks.

3. Heat oil on medium high. When hot sauté 1 cup diced shallots and fennel seeds.

4. After 1 minute, add the garlic, 1 cup diced celery, 1 cup diced carrots and 1/4 cup minced fresh ginger.

5. Then after 4 minutes, add 2 red chilies  and 1 teaspoon sambar curry powder.

6. When veggies are browned, slowly add a can of unsweetened coconut milk and 1 cube of vegetable stock. Reduce heat to medium low. Stir and leave to simmer.

7. After 10 minutes add the lentils and sweet potatoes. Adjust for salt. Let simmer another 5 minutes and then remove from heat.

8. Add 1/2 cup fresh chopped cilantro and 1/4 cup fresh lime juice.

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Enjoy your meal foodies! And please feel free to share your experiences!

#SnSFood

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Lentil salad

Food Lovers,

July equals summer so let’s share a summer lentil salad which will be a perfect side dish to your BBQ or even delicious by its own for the vegetarian and vegan people among you. This side dish is so nutritious and healthy.

Low in calories and high in nutrition, lentils are the perfect vegetable to eat in the summer in salads. You can find green, red and brown lentils on the market.
Below are a few benefits of lentils listed to convince you to put lentils into your regular diet.

1. Protein: of all nuts and vegetables, lentils contain the third-highest levels of protein. 26 percent of lentil’s calories are attributed to protein, which makes them a wonderful source of protein for vegetarians and vegans. Lentils are a great substitute for meat.

2. Weight loss: lentils are low in calories and contain no fat. One cup of cooked lentils only contains about 220 calories and most of all it will leave you feeling full and satisfied after your meal.

3. Energy: lentils increase slow-burning energy due to their fiber and complex carbohydrates. Lentils are a good source of iron, which transports oxygen throughout your body and is key to energy production and metabolism.

4. Digestion: fiber found in lentils helps prevent constipation and other digestive disorders.

5. Heart Health: several studies have shown that eating high fiber foods like lentils reduces your risk of heart disease.

Ingredients:

– Boiled lentils
– 1/2 bell pepper (paprika)
– 1/4 cucumber
– 1 tomato
– some half sundried tomatoes (in oil)
– 1/2 lemon juice
– some basil (used about 20 leaves)
– some cilantro (coriander)
– olive oil
– pepper, salt, Cajun pepper, cinnamon, cumin

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Recipe:

To boil lentils, use three cups of liquid for each cup of lentils. Lentils placed in already boiling water will be easier to digest than those that were brought to a boil with the water. When the water returns to a boil, turn down the heat to simmer and cover. Green lentils usually take 30 minutes, while red ones require 20 minutes.

1. Slice the cucumber, bell pepper, tomato into cubes. Slice the sundried tomatoes and shop the cilantro and basil as shown below. Spring onions would be a great asset in this recipe but I decided not to use it as my guest doesn’t like the taste of raw onion.

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2. Put the lentils, sliced vegetables, lemon juice and the herbs in a big bowl. Add a tablespoon of cumin, a teaspoon of cinnamon, a teaspoon of Cajun pepper, some salt and pepper. Stir all these ingredients all together.
The only advice that I can give you is to add the spices as you desire. As for example we are used to spicy food, I used more Cajun pepper than indicated.

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3. Your side dish is ready to serve.
You can accompany this side dish with some potatoes (cold potatoes added to the lentil mixture) and vegan nut burger. The possibilities to accompany this dish are endless.

 

One more tip I can give you, cook a big amount of lentil (for example 1 kg) and store it in the freezer in small boxes. This will make it easier to consume lentils more than once a week.

Enjoy and stay blessed food lovers.

#SnSFood