#Lentils

Red Lentil Meatballs in Red Sauce For the Meatballs: * 1½ cups organic red lentils * 1 medium-large potato * 1 large onion * 8 cloves garlic * 3 tablespoon rye or spelt flour (for binding) / or 3 tablespoons fine oats. Add more if needed * 1 tablespoon raw tahini * 2 tablespoons soaked chia seeds * 1 teaspoon sweet paprika * 1 tablespoon dried onion flakes * 1 teaspoon cumin * 1 teaspoon ras el hanout * 1 bunch fresh parsley, finely chopped * 2 tablespoons date syrup (silan) For the Sauce: * 4 cloves garlic, crushed * 1 teaspoon cumin * 2 teaspoons sweet paprika * A little lemon zest * 3 tablespoons tomato paste * 1½–2 cups boiling water * 4 tablespoons olive oil * 1½ tablespoons date syrup (silan) * Salt and black pepper, to taste.⁩ Instructions Step 1: Cook the Base 1. Place the soaked red lentils in a medium-sized pot. (A long soak isn’t essential, but I recommend at least 1 hour to help reduce gas.) 2. Add the whole onion, whole potato, and garlic cloves to the pot. 3. Pour in enough water to fully cover all the ingredients and bring to a boil. 4. Cook over medium-low heat until the lentils are completely soft and the potato and onion are very tender (a fork should slide in easily). Drain thoroughly to remove excess liquid. Step 2: Prepare the Chia “Egg” 1. While the lentils are cooking, mix the chia seeds with warm water in a small bowl and let them sit until a thick gel forms. This will act as a binder in place of eggs. -The instructions in the comments 👇🏻 Tips & Notes- I received several feedbacks about the balls turning too soft so this is important to follow!!!- -Remove all fluid from the lentils after cooking. * Chill or freeze the meatballs before cooking to prevent them from falling apart. * Finely chop the herbs and vegetables, and mash the onion well. * Brown the meatballs well on all sides, then simmer briefly in the sauce. If you feel they’re not hard enough then don’t cook them in the sauce., just pour the sauce on top. * Serve with white rice, couscous, or fresh bread. * Garnish with fresh parsley and plenty of tahini. Enjoy! 🍽️🌱 Collab with @live_livingwell תוכן בשיתוף @live_livingwell #lentils

My favourite way to cook lentils 🔥 Full recipe on my website (link in bio) 👏 Say goodbye to overcooked lentils. Instead, follow these three simple tips for an epic side dish. My favourite part is finishing the lentils in some their cooking liquid - an epic stock that eventually turns into a creamy sauce. #howto #lentils #plantbased #vegan

Lentil, Zucchini & Leek Pot Pie Ingredients: Serves 4-6 1 sheet puff pastry 1 zucchini, chopped 2 leeks, thinly sliced 3 garlic cloves, minced 1 can lentils, drained and rinsed or (15 oz / 425g) 2 cups (480 ml) heavy cream or whipping cream 1 tbsp Better Than Bouillon vegetable base or 1 vegetable bouillon cube or 1 tbsp white or red miso Juice of 1 lemon Method 1/ Preheat oven to 425°F / 220°C. Heat olive oil in a large skillet. Add the leeks and cook for a few minutes until softened. Add the garlic and zucchini. Season with salt and pepper and cook for another few minutes. Add lentils, the cream and Better Than Bouillon (or your chosen substitute). Stir and simmer for about 2 minutes. Add lemon juice. Taste and adjust the seasoning. 2/ If using an oven-safe skillet, place the puff pastry directly over the filling. Otherwise, transfer the filling to a deep pie dish and cover with the puff pastry. Make a few small cuts in the pastry to let the steam escape. 3/ Bake for 30 minutes, until the pastry is puffed and golden. #lentils #easyrecipes #vegetarian #easydinner #familymeals

This is what I ate instead of a cold breakfast this morning and my digestion has not felt this good before 9am in a long time. Warm soaked lentils in miso bone broth finished with a generous pat of good butter. It sounds like dinner and it is actually one of the most intelligent things you can put in your body first thing in the morning. Here is why this bowl works so well before anything else: - Soaked lentils have had their phytic acid broken down overnight which means the iron, folate, magnesium, and plant protein are actually bioavailable rather than passing straight through, and they cook down into something so soft and gentle that your gut barely has to work to absorb everything they have to offer - Miso bone broth is two of the most gut supportive foods on earth combined into one liquid, the live probiotic cultures and glutamates from the miso alongside the collagen, glycine, and minerals from the bone broth, poured over warm lentils is a complete mineral and probiotic delivery system in a single bowl - The butter is not optional, it is the delivery system for every fat soluble nutrient in this bowl, the vitamin K2 that protects your cardiovascular system, the vitamin A that drives collagen production and skin cell turnover, the butyrate that feeds the cells lining your gut, and the cholesterol your hormones are literally built from - Warm food first thing signals safety to the nervous system, supports your cortisol awakening response, and meets your digestive fire where it is rather than suppressing it with something cold before the day has even started Cold breakfast is a modern invention, this is not. Comment WARM below and I’ll send you my Warm Mornings Cookbook straight to your DMs, it is full of warm nourishing breakfast recipes exactly like this one built around real ingredients and real food wisdom. #wellbylarissa #warmbreakfast #lentils #ancestralhealth #guthealth

Protein Powerhouses for Body Strength Caption: Build your body from the inside out! Discover which protein-rich foods target specific organs to keep you strong, energized, and healthy. Description: Protein is the building block of life. Eggs provide complete amino acids for muscle repair, lentils deliver iron for healthy blood, chickpeas strengthen bones, Greek yogurt balances the gut, tofu supports skin elasticity, and salmon fuels the brain with Omega-3s. Hashtags: #ProteinRich #HealthyEating #MuscleBuilding #NutritionTips #HealthyLifestyle

huge lover of lentils! had so many requests for this lentil dahl recipe hope you enjoy these measurements don't need to be exact i usually measure with my heart - 700g tomatoes - 4 garlic cloves diced - 1 cup water - salt & pepper cook on medium heat for 10 minutes - ginger - smoked paprika - cumin - turmeric - dried chilli - 1 tin coconut milk or cream - 2 cups red lentils cook on low for 20 minutes - keep stirring every few minutes - spinach - lemon juice - dash of soy sauce (optional) serve with lots of coriander and enjoy #dinnerideas #lentils #easyrecipes #cookwithme #easydinner

Yeşil mercimek köftesi 🥕🥔 Malzemeler 🥣 2 su bardağı yeşil mercimek 2 su bardağı su 1 adet soğan 1 adet havuç 1 adet patates 1 su bardağı galeta unu 1 adet yumurta maydanoz Tuz, karabiber, kimyon Ingredients 2 cups green lentils 2 cups water 1 onion 1 carrot 1 potato 1 cup breadcrumbs 1 egg parsley

Healthy Meals Around the World 🌍 EP 6 - Lebanon, Mujadara 🇱🇧 Serves 3–4 Ingredients: * 200g brown or green lentils * 150g basmati or long-grain rice * 3 large onions * 2 tbsp olive oil * 1 tsp ground cumin * 1/2 tsp ground coriander * 1/2 tsp cinnamon, optional * 750ml vegetable stock or water * Salt * Black pepper * Fresh parsley, to serve To serve: * Greek yoghurt * Fresh salad * Lemon wedges Method: 1. Rinse the lentils and simmer in water for around 15–20 minutes, until nearly tender but still holding their shape. Drain. 2. Thinly slice the onions. Heat 1 tbsp olive oil in a large pan and cook the onions over medium heat, stirring regularly, until deeply golden and caramelised. This will take around 15–20 minutes. Remove about half and set aside for the top. 3. Add the remaining olive oil, cumin, coriander and cinnamon to the pan with the onions. Cook for 30 seconds. 4. Add the rice and drained lentils. Stir everything together. 5. Add the stock, season with salt and pepper, and bring to a simmer. 6. Cover, reduce the heat to low and cook for around 15 minutes, or until the rice is tender and the liquid has been absorbed. 7. Turn off the heat and leave covered for 5–10 minutes. 8. Fluff the rice and lentils with a fork, then pile the caramelised onions over the top. 9. Finish with fresh parsley and serve with Greek yoghurt, fresh salad and lemon.

Classic Braised Osso Buco with Lentils 🍖✨ Fall-off-the-bone tender beef shanks slow-cooked in a rich, savory sauce with lentils and fresh herbs. The ultimate elegant comfort food that melts in your mouth! 📖 Recipe in my Cook Book: Check link in bio! #ossobuco #braisedbeef #beefshanks #comfortfood #fallingoffthebone #dinnerideas #foodie #easyrecipes #lentils #rusticcooking #weeknightdinner #meatlovers

Roasted Beetroot & Lentil Salad 🫜- must make this weekend! Ingredients: • 6 beetroots, peeled & thinly sliced • 1 tbsp extra virgin olive oil • 1 tsp salt • 1 tsp Italian herb mix • 3 cucumbers, sliced • ½ red onion, finely sliced • Small bunch parsley, chopped • Small bunch dill, chopped • 2 cups cooked lentils •1 pomegranate • Feta cheese, to serve • Chopped walnuts, to serve Dressing: • Juice of 1 lime • 3 tbsp extra virgin olive oil • 2 tbsp water • Salt & pepper to taste Method: 1. Preheat oven to 180°C. 2. Add sliced beetroot to a bowl with olive oil, salt and Italian herbs. Massage well to coat. 3. Spread onto a baking tray lined with baking paper and roast for 40 minutes until tender. 4. While beetroot is roasting, slice cucumbers, red onion and chop herbs using your @furi.official knives. 5. In a large bowl, combine roasted beetroot, pomegranate, cucumber, red onion, parsley, dill and lentils. 6. Whisk together all dressing ingredients, pour over salad and toss to combine. 7. Finish with crumbled feta and chopped walnuts. So simple, nourishing and full of flavour 💜 If you are looking for new set of knives. I am using my favourite @furi.official in my kitchen and I have a special discount code LKG for 50% off. . . #beetroot #beetroots #beetrootsalad #salad #saladsofinstagram

Hearty Lentil Vegetable Soup Ingredients 2 tablespoons olive oil 1 medium onion, diced 2 cloves garlic, minced 2 medium carrots, diced 2 celery stalks, diced 2 medium potatoes, peeled and diced 1½ cups dried brown or green lentils, rinsed 1 (14.5 oz/410 g) can diced tomatoes 6 cups vegetable broth 2 cups fresh spinach, roughly chopped 1 teaspoon Italian seasoning 1 teaspoon dried thyme 1 teaspoon smoked paprika ½ teaspoon ground cumin (optional) 1 bay leaf Salt and black pepper, to taste 2 tablespoons fresh parsley, chopped 1 tablespoon lemon juice (optional, for brightness) Optional Add-Ins Zucchini, diced Kale instead of spinach Mushrooms Sweet potato Cooked shredded chicken Crumbled cooked turkey sausage Parmesan cheese for serving Red pepper flakes for heat Instructions Step 1: Sauté the Vegetables Heat olive oil in a large soup pot over medium heat. Add: Onion Carrots Celery Cook for 5–6 minutes until softened. Add garlic and cook for 30 seconds. Step 2: Add Remaining Ingredients Stir in: Potatoes Lentils Diced tomatoes Vegetable broth Italian seasoning Thyme Smoked paprika Cumin (if using) Bay leaf Bring to a boil. Reduce heat to low. Cover and simmer for 35–40 minutes, until the lentils and potatoes are tender. Step 3: Add Spinach Stir in the spinach. Cook for another 2–3 minutes, until wilted. Remove the bay leaf. Add lemon juice, if desired. Taste and adjust the seasoning with salt and pepper. Step 4: Serve Ladle into bowls and garnish with: Fresh parsley Freshly ground black pepper Grated Parmesan (optional) Serve with crusty bread or a side salad. #mediterraneandietrecipes #healthysoup #detoxsoup #souplovers #healthyrecipes #easyrecipes #foodlovers #yummyrecipes #cleaneating

Comment YES for protein chocolate cake! You DON’T taste the lentils! This is incredible! Each serving packs 17g fiber, 14g protein for 260 calories and it’s delicious. Love Nisha #healthytreat #healthysnacks #healthydesserts #chocolate #fiber