Using some leftover precooked lentil mixture from our lentil meatballs a few days ago, I put together a casserole. When you make this casserole without using the leftovers from the meatballs, you can simplify the lentil mixture, as the main kick is the interaction between the goat cheese and lentils. It’s a comforting and aromatic [...]
Tag Archives: lentils
Lentils are extraordinary versatile and are great to use when you are trying to mock the density of meats with a vegan alternative. Their flavor is subtle enough to complement with spices and other ingredients. For this recipe, I use lentils as the foundation for a vegan meatball. It’s on the softer side, but can [...]
This recipe reminds me why I can eat salad and never get bored – it’s packed with protein, fiber, greens, and roasted vegetables. The best of everything, essentially. The colors are vibrant, the textures are diverse, and the taste satisfies each taste bud. Enjoy!
Portobello mushrooms are the perfect base for just about any topping. They mimic meat, buns, and pizza dough quite aptly, so you can enjoy your favorite flavors without losing that honored “meaty” texture or “dough” that holds things together. This recipe tops portobello mushrooms with a lentil, leek and onion mixture. It’s filling, tasty, and [...]
I’m all about warm Autumn and Winter soups that comfort me but don’t weigh me down. Really, vegetables and spices are all you need for taste. This soup is fat-free and without cream, milks, or flours. It combines an assortments of beans, legumes, and grains with vegetables and greens to create balanced and textured result. [...]
I tend to use lentils in my version of the kitchen sink salad for a reason. They’re not only made up of energy boosting carbs, but also are full of protein, which is especially important when salads are a daily diet mainstay.