The post This Lentil and Vegan Sausage Dish Will Warm You Up appeared first on foodisinthehouse.com.
]]>Ingredients:
- 1 cup of dried green or brown lentils
- 2 tablespoons olive oil
- 1 onion
- 2 carrots
- 2 celery stalks
- 5 cloves of garlic
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 4 vegan sausages
- 1 tin of diced tomatoes
- 4 cups of vegetable broth
- Salt
- Black pepper
- Fresh parsley for garnish
(@viewmyfood)Instructions:
- In a large pot, heat olive oil over medium heat. Add chopped onions, diced carrots, and diced celery. Sauté until vegetables are softened.
- Stir in minced garlic, ground cumin, smoked paprika, and dried thyme. Cook for an additional 2 minutes to enhance the flavors.
- Add lentils, sliced vegan sausages, diced tomatoes, and vegetable broth to the pot. Season with salt and pepper.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 25-30 minutes, or until the lentils are tender.
- Adjust seasoning if needed and serve the warm lentil and vegan sausage dish garnished with fresh parsley. You can enjoy this dish by itself, or with mashed potatoes or rice!
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]]>The post Delicious and Easy Lentil Bolognese Recipe appeared first on foodisinthehouse.com.
]]>Ingredients:
- 1 cup red lentils
- 3 cups vegetable broth
- 1 large onion
- 1 cup portobello mushrooms
- 5 garlic cloves
- 16 oz can crushed tomatoes
- 8 oz tomato paste
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
Instructions:
- Soak lentils in water for 1 hour.
- Dice onion, mince garlic cloves, and dice mushrooms.
- Heat olive oil in a large pan, then add onions and mushrooms. Cook until the onions are brown. Add teaspoons of water frequently to prevent it from sticking to the pan and burning.
- Add garlic, oregano, basil, salt and pepper. Stir to combine.
- Add tomato paste and stir until it becomes a dark red color.
- Pour vegetable broth and lentils into the pan. Stir to combine all the ingredients.
- Once the mixture is boiling, reduce heat and simmer for 25 minutes. Stir occasionally.
- Add crushed tomatoes and cook for another 10 minutes. If the mixture becomes too thick, add water.
- Remove from heat and serve on top of spaghetti.
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]]>The post All You Need to Know About Cooking With Lentils appeared first on foodisinthehouse.com.
]]>Green Lentils
Sometimes referred to as French lentils, green lentils have a robust, earthy flavor and maintain their shape well when cooked. Theyâre ideal for use in side dishes and salads, providing an almost peppery kick that pairs excellently with herbs and root veggies. Their firm texture also allows green lentils to hold up well in dishes like soups and stews that require a longer cooking time.
Red Lentils
Red lentils, on the other hand, have a mild, slightly sweet taste and a delicate texture that almost disintegrates as the lentils are cooked. As they break down, red lentils impart dishes with a creamy consistency, making them a great choice for soups and curries. Theyâre widely used in Indian, Middle Eastern, and Mediterranean cuisines, and tend to pair well with spices like turmeric and cumin.
Brown Lentils
Brown lentils also have an earthy, yet nutty flavor and fall somewhere between green and red lentils in terms of their texture. They hold their shape well and provide a satisfying bite, making them the best option for vegan and vegetarian recipes that call for a meaty texture. We love adding them to plant-based burgers and meatballs.
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]]>The post How to Make Comforting Khichdi (One-Pot Lentils and Rice) appeared first on foodisinthehouse.com.
]]>Ingredients:
- 1 tablespoon ghee or coconut oil
- 1 teaspoon cumin seeds
- 2 teaspoons minced ginger
- 1/2 teaspoon chili flakes
- 1 teaspoon turmeric
- 1 cup rice
- 1 cup yellow lentils
- 4 cups veggie stock
- 1/2 teaspoon salt
- 2 cups spinach (optional)
Instructions:
- Rinse the rice and lentils well under cold water.
- Heat the ghee or coconut oil over a medium heat in a heavy-bottomed pan. Add the cumin seeds, ginger and chili and fry until aromatic (1-2 minutes).
- Add the rinsed and drained rice and lentils and sauté for about 3 minutes.
- Add the stock, turmeric and salt.
- Stir well and bring the khichdi to a low boil. Turn down to a gentle simmer and cook, uncovered, until the rice and lentils are well cooked and falling apart. Add more water as needed. The consistency should be that of a thick porridge.
- If using, stir in the spinach around 5 minutes before you intend to eat and cook until wilted.
- Serve the khichdi with a dollop of plain yogurt, mango pickle and flat breads.
- Enjoy!
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]]>The post How to Make the Best Make-Ahead Lentil Salad appeared first on foodisinthehouse.com.
]]>Ingredients:
- 1 large bunch kale, tough stalks discarded, leaves finely chopped
- 1/2 cup walnuts, roughly chopped
- 4 scallions, finely chopped, greens and whites separated
- 2 garlic cloves, peeled and smashed
- Zest of 1 lemon
- Juice of 1 lemon
- 1/3 cup extra-virgin olive oil
- 1œ cups black beluga or puy lentils, cooked
- 1 cup butternut squash, peeled and cut into chunks
- 1 tablespoon cumin seeds
- 1/2 teaspoon chili flakes
- 1/2 cup feta, crumbled
- 1 cup olives
Instructions:
- Toss the butternut squash in a little oil and salt and roast at 425°F for 30-35 minutes.
- Put the kale in a large salad bowl. Sprinkle with salt and drizzle with a little olive oil. Massage the kale for about 5 minutes until it becomes soft, dark and shiny.
- Add the cooked lentils to the kale.
- In a small frying pan, add the whites of the scallions, smashed garlic cloves and the lemon zest. Cover with 1/3 cup olive oil and fry for 2 minutes before adding the almonds and cooking for a further 3 minutes. Take off the heat and add the cumin and chili flakes.
- Drain the oil through a mesh strainer into a small bowl. Spread the scallions, walnuts and garlic over a parchment-lined tray and sprinkle with salt.
- Drizzle the kale and lentils with the infused oil and lemon juice and toss well.
- Add the olives, feta, butternut squash, and scallion greens and gently mix. Top with the fried walnuts and scallions.
- Keep this salad in an airtight container and it will keep for 3-4 days in the fridge.
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]]>The post How to Make Hearty Lentil & Beetroot Salad appeared first on foodisinthehouse.com.
]]>To make this recipe vegan, simply omit the cheese and replace with some creamy avocado.
Ingredients:
- 1 cup of puy lentils, cooked
- 4 medium-size beetroots, peeled and cubed
- 2 carrots, peeled and cubed
- 1 small red onion, finely chopped
- 1/4 cup of fresh dill, finely chopped
- 1/4 cup fresh mint, finely chopped
- 1/2 cup toasted walnuts, broken into small pieces.
- Juice of 1/2 lemon
- 3 tablespoons of olive oil
- 1/4 cup crumbled feta or goat cheese (optional)
Instructions:
- Preheat the oven to 425°F.
- Line a large cookie sheet with baking parchment and scatter the beetroot and carrot on top.
- Sprinkle the veggies with salt and a drizzle of olive oil and make sure each cube is coated.
- Roast in the oven for 30-40 minutes until they are tender and caramelized.
- Assemble the salad. Combine the lentils with the roast veggies and red onion.
- Add the lemon juice and olive oil and mix well.
- Add most of the herbs, nuts and cheese if using and combine gently. Scatter the remaining herbs, nuts and cheese on the top.
- Enjoy!
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]]>The post How to Make Delicious Middle Eastern Mujaddara appeared first on foodisinthehouse.com.
]]>Ingredients:
- 1 cup brown lentils
- 1 cup basmati rice
- 5 cups veggie stock
- 2 bay leaves
- 1 cinnamon stick
- 1 teaspoon cumin
- 1 teaspoon freshly ground black pepper
- 2 large white onions
- 5 tablespoons extra virgin olive oil
- 1/2 teaspoon salt
- 1/2 cup flat leaf parsley, finely chopped
Instructions:
- Take a heavy bottomed pan with a lid and place it over a medium heat. Add the stock, bay leaves, cinnamon stick, cumin and pepper.
- Bring to the boil and add the lentils. Cook for around 10 minutes until the lentils are partially cooked through.
- Add the rice, turn the heat down and cover with a lid.
- Cook for around 15 minutes until all the water is absorbed and the rice is fluffy. Turn off the heat and wrap the lid in a clean tea towel and replace. Set aside.
- In the meantime, finely slice the onions.
- Heat the olive oil in a large frying pan and add the onions. Fry for around 20 minutes until the onions are golden brown and caramelized.
- Remove the onions from the pan with a slotted spoon (reserve the leftover oil for future use) and sprinkle with salt.
- Mix 3/4 of the onions and 3/4 of the parsley into the rice and lentil mixture and use the rest as a topping.
- Serve at room temperature.
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]]>The post How to Make the Best Dal appeared first on foodisinthehouse.com.
]]>Cooking Liquid
Typically, you’d cook lentils in water, but many dal recipes out there call for cooking it in vegetable stock instead. In our opinion, though, water is perfectly sufficient, as dal is cooked with so many spices that they’re in no way short of flavor and require more to come from the cooking liquid. So if you don’t have vegetable stock on hand, don’t worry.
Tempering
Cooking dal involves a common Indian cooking technique that isn’t so popular in the west, called tempering your spices. Even if you’ve never done it before, we highly recommend figuring it out for your dal recipe. Tempering means cooking your spices in oil (or ghee, clarified butter), in order to release their flavors. Think of it as the same thing you do when you sautee your aromatics (onions, garlic, and ginger) at the beginning of cooking something. Tempering just means doing the same thing with your spices, too, and it’s the best way to get the ultimate flavor.
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]]>The post Why Legumes are the Most Underrated Food Group appeared first on foodisinthehouse.com.
]]>Lots of Vitamins
Legumes provide a variety of important vitamins, including B vitamins, fiber, iron, copper, magnesium, manganese, zinc, and phosphorous. They are also quite rich in protein while being low on calories, so they make for a perfectly satisfying meal.
Heart-Healthy
In medical settings, a healthy, plant-based diet rich in legumes was found to lower blood pressure, cholesterol, and risk of type 2 diabetes. High legume consumption was also linked to easier weight management. So even replacing a few meat meals with legumes every week can be good for your body.
Easy to Make
Legumes are very easy to prepare. All you need to do is boil them in a pot with water and whatever spices or vegetables you want and you’ll have a meal that will satisfy you and be delicious to boot. This preparation method is great served over rice. Usually they are made in big batches, so you’ll probably even have leftovers to eat later in the week. You can even freeze the leftovers and throw them in a pot to heat up a month later, and they’ll still be just as yummy.
Vegan Food and Recipes (@plantbased.traveler)Very Versatile
If stew isn’t your style, there are countless other ways to prepare legumes. Lentils can be fried up into a patty for a sandwich. Chickpeas can be cooked and blended to make hummus. Peanuts can be blended for peanut butter, and beans can add protein to a burrito or taco. The sky’s the limit when you’re making legumes!
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]]>The post 3 Wonderful Health Benefits of Lentils appeared first on foodisinthehouse.com.
]]>Decreasing Risk of Chronic Diseases
Consuming lentils can decrease the risk of certain chronic diseases such as obesity, diabetes, and cancer. This is possible thanks to phenols, which are protective compounds found in lentils. The legume also contains antioxidants and has antibacterial properties.
Better Digestion
Lentils are great for supporting your digestive system thanks to the prebiotics contained in them. Rich in fiber, lentils provide good gut bacteria and promote overall gut and digestive health. This, in turn, can also prevent some diseases like colon cancer.
Managing Blood Sugar
Lentils, like all other legumes, have a low glycemic index which makes them a great choice for regulating blood sugar levels. They provide long-term and steady energy and will keep you full longer, reducing cravings for carbs and sugar. This can help you lose weight if that’s what you need or simply keep blood sugar levels at bay.
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