Tag: lentils

Lentil Loaf

This has been a favorite dish to make this holiday season. It is easy to make and very tasty!

This recipe is from Simnett Nutrition:

Ingredients:

Lentil Mix:

  • 2 cups cooked lentils (you can buy these already cooked at Trader Joe’s or make your own from dry – cover the lentils with water in the instant pot and cook on high pressure for 17 minutes)
  • 1 cup rolled oats, ground into flour
  • 1/2 cup walnuts, ground
  • 2 tbsp ground flax seed

Veggie Mix:

  • 1 carrot, chopped
  • 2 stalks of celery, chopped
  • 1/2 red onion, chopped

Sauce Mix:

  • 1 tbsp tahini
  • 2 tbsp tomato paste
  • 1/2 cup vegan BBQ sauce (any brand will work!)
  • 2 tsp vegan worchestershire sauce

Spice Mix:

  • 1/2 tbsp thyme
  • 1/2 tbsp cumin
  • 1/2 tbsp onion powder
  • 1/2 tbsp garlic powder

Frozen:

  • 1/2 cup peas

Directions:

  1. Combine all lentil mix ingredients into a large bowl.
  2. Saute together the veggie mix. While this is sauteing, in a small bowl make the sauce mix then set aside, and in another small bowl make the spice mix and set aside.
  3. Once the onion is translucent from sauteing, transfer to bowl with the lentil mix.
  4. Add the sauce and spice mixes to the bowl and the frozen peas. Mix together well with your hands.
  5. Once mixed, place in a large loaf tin lined with parchment paper.
  6. Bake 35-40 minutes at 350F. After done baking, top with BBQ sauce or ketchup and bake for another 5-10 minutes.
  7. Remove and let cool before cutting.

Lentil Bolognese

This recipe can be made in the instant pot or on the stove top. Directions for both included below.

This recipe is from Forks Over Knives:

Ingredients:

  • 1 (28-ounce) can salt-free diced tomatoes or tomato purée
  • 1 (6-ounce) can tomato paste
  • 1 ½ cup brown lentils, rinsed and drained
  • 3 ½ cups water
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 carrots, grated or finely chopped
  • 2 tablespoons Italian seasoning
  • 2 teaspoons poultry seasoning
  • Pinch of crushed red pepper flakes
  • ½ cup packed fresh basil, chopped
  • freshly ground black pepper
  • Garlic powder and onion powder
  • Splash of balsamic vinegar or red wine vinegar

Directions:

Pressure Cooker Instructions:

  1. Place the tomatoes, tomato paste, lentils, water, onions, garlic, carrots, Italian and poultry seasonings, pepper flakes, and ¼ cup chopped basil into a pressure cooker. Cook at high pressure for 20 minutes.
  2. After releasing pressure, mix well, then season with pepper, garlic powder, and onion powder to taste. Finish with the remaining fresh basil and a splash of balsamic vinegar or red wine vinegar.
  3. If you’d prefer a smoother consistency, transfer 2 to 3 cups of the sauce to a blender and puree until smooth.
  4. Serve over whole-grain pasta, zucchini noodles, or roasted sweet potatoes.

Stovetop Instructions:

  1. Saute the onions and garlic in a large pot in water or vegetable broth.
  2. Add the tomatoes, tomato paste, lentils, water, carrots, Italian and poultry seasonings, red pepper flakes, and ¼ cup chopped basil.
  3. Cook for 30 to 40 minutes over high heat until the lentils are soft.
  4. Season with pepper, garlic powder, and onion powder to taste. Finish with the remaining fresh basil and a splash of balsamic vinegar or red wine vinegar.
  5. If you’d prefer a smoother consistency, transfer 2 to 3 cups of the sauce to a blender and puree until smooth.
  6. Serve over whole-grain pasta, zucchini noodles, or roasted sweet potatoes.

Lentil Sloppy Joes

Ingredients:

• 1.5 cups brown lentils
• 2 cups water
• 1 yellow onion, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 8 oz can tomato sauce
• 6 oz can tomato paste
• 3 tablespoons chili powder
• 2 teaspoons oregano
• 1 tbls yellow mustard
• Optional: cayenne pepper

Directions: Put all ingredients in instant pot and set on manual, high pressure for 24 minutes with natural release.

Enjoy 🙂

Picture coming soon!

Lentil Soup

An easy lentil soup recipe that can be made in the instant pot!

This recipe was inspired by Shane’s Fabulous Lentil Soup.

Ingredients:

  • 1 medium onion, chopped*
  • 2 large carrots, sliced*
  • 2 stalks of celery, sliced*
  • 3-4 bay leaves (depending on size)
  • 2 teaspoons of dried thyme
  • 2 teaspoons smoked paprika
  • 1 to 2 teaspoons of celery seed (optional)
  • 6 cups vegetable broth
  • 1-2 potatoes, cut into bite-sized pieces
  • 1-1/2 cups brown lentils
  • 1/2 cup red lentils
  • 1-2 teaspoons miso, if desired
  • freshly ground black pepper, to taste
  • 1 cup frozen corn (add AFTER cooking)
  • 2-1/2 teaspoons of liquid smoke or to taste (add AFTER cooking)

*OR use 1 container of Trader Joe’s mirepoix

Directions:

Throw everything into your pressure cooker except for the corn and liquid smoke.  Cook at high pressure for 6 minutes.  Allow for natural release.  After pressure comes down, add corn and liquid smoke and allow to heat through for a few minutes.

This is even better the second day!