Lentil flatbread is amazing! 1 cup uncooked red lentils 2 cups water 1 tsp salt 2 tbs olive oil Blend on high in a blender for a couple of minutes until you have a smooth foamy liquid. Cook them like thin pancakes in a lightly oiled pan. They come out savory, springy and simply delicious.
Big tip to deal with gas: I got a heart disease diagnosis at 38 last year. I eat lentils (which I cook from dry) most days for lunch and they appear to be good for cholesterol (when coupled with weight loss in my case), but it did give me gas. To reduce gas you should soak dry lentils for 6 hours and rinse after.
Soak lentils overnight, wash and stir fry them with garlic, onions, smoked paprika and seasonings. It's so so good! I learned the recipe from VegRocha, a brazilian creator, can't recommend him enough.
One of my favorite ways to eat them is to sprout them and add them to salads. A nice, healthy crunchy addition. Love the idea of the lentil sandwich. Looks good!
I make a lentil breakfast sausage patty that is pretty good. I used 4 cups cooked black lentils, 1/4 cup ground flax seed, 3 tbs of maple syrup, 2 tbs of garlic powder, smoky paprika, and fennel seeds. I also add cayenne pepper to your liking. Form into patties and bake for 12 minutes at 350 degrees. Flip and bake for another 5 minutes. They are delicious and filling.
Thanks!! I’ve been staring at a bag of black lentils in my pantry for months (I’ve never tried the black variety.), and I’m excited to try this recipe! 🎉
Lentil Bolognese is my go to! Green lentils, Butter beans, carrots, mushrooms, tin of tomatoes and tomato puree. Bit of mixed herbs and boom! Perfection!
Same!! My meat eating husband whom makes fun (jokingly) of my vegetarian eating…. LOVED them!! He went back for seconds…. He had zero idea they had no meat!! ❤️💕🙏🏼 it’s my new “go to” recipe!!
Bean and lentil forcemeats (meatballs, sausages, burgers, meatloaf, etc.) are genuinely so fast and tasty, it feels like you've got cooking superpowers! Mark's recipes in this capacity have been a guiding light for me
Pureed lentils in Oatmeal are a great addition to your breakfast and no one realizes they are included. I also add diced apples and a lot of apple pie spices. You can also add nuts if you like a crunchy sensation, or if not add a few table spoons of nut butter to make a more complete meal.
Thanks for this video. So many people say that eating healthy is expensive. While some foods are pricey, there are a whole host of foods (especially dried foods such as rice, beans, legumes, grains and pastas) that are dirt cheap.
You inspired me to make my go to lunch lentils from college again. Here's what I do: green lentils cooked with an onion, garlic, cherry tomatoes, and a bunch of herbs in veg broth, then when they're about done, throw chopped broccoli on top, cover, turn the heat down, and basically just steam the broccoli until it's done. Make a big ass container of it and then just use it as a base for whatever. I'm not vegan, just vegetarian, so I like to serve with eggs, avocado, chopped pecans, and feta cheese on top, but it's good as a green salad add or in burritos. Hot or cold. Thanks for inspiring me to put lentils on my plate again!
this sounds so good! thanks for the inspiration! This would be good in a pita as well! You could also add some chipotle peppers to give it a smokey taste. It could even be a dip with some toasted pita chips
Lentils were my first bridge to eating plant-based. When meat was starting to get really expensive at the beginning of 2020, I started going 50/50 lentils and ground.
2 cups cooked lentils I think I added 2 cups of rice(rice becomes prebiotics after the first day, making it really healthy and super food) 1 cup oats raw onions cooked sauteed mushrooms peppers garlic salt black pepper nutritional yeast worschester sauce(krogers brand is vegan) soy sauce. Mix well, make patties, cooked on both sides until golden brown, turn temp down on low, cook with lid off until desired moistness. I've accidentally made some great burgers with them, they weren't mushy, the rice and mushrooms helped keep its texture, similar to beyond patties, I guess you could throw some crumbled tofu or tvp.
I blend golden lentils with water or plant milk and seasoning to make a savory pancake batter. Add sliced cooked mushrooms and/or chopped peppers, onions, whatever, fry them up, and you have a light supper with salad or soup on the side. If you want to add more flavor, serve with guac and salsa or get fancy with a plant based hollandaise.
I batch cook a full 8 quart pot of 2 lbs of assorted lentils (whatever I have), plus 2 lbs each of carrot, celery, and onion, chopped small in the food processor, and 6-8 cups of water. Sometimes I have to cook the veggies separately from the lentils, and mix them after cooking, then I portion them and freeze them to be added to anything! I eat lentils 3-7 times/week.
Agreed with the diet change. I went from being a huge meat eater but totally cut way way down when I realized what I was doing to my body. I bought big 20kg bags of red lentils, yellow split peas, and I'm getting 2lg bags of green and brown lentils, and different beans. I used to have IBS and all sorts of problems when I are junk food, but after adding these as staples and changing things up, I have no problems. Also haven't lost weight, I've gained muscle thanks to resistive training. My gut is like iron now, eating 100g+ of fibre some days without even gas or bloating - that took a half year or so to get to the point of eating pounds of cooked beans in a day without gas, though.
Broccoli is better for you, health wise, when cooked. Especially so if one has any kind of thyroid issues. And generally it is not an easy to digest food when raw.
soaking lentils, adding onion, garlic, spices & pulsing with flour and you have a nice pancake batter. I keep a batch on hand in the fridge for a quick snack throughout the week.
Tis the season for lentil chili! sauté onions (can add any veg of choice here too), then add chopped garlic, 3 cups veggie broth, a large can each of crushed tomatos and tomato sauce, chili seasoning of choice (i have a blend of chili powder, cumin, cayenne pepper and salt), bring to a boil and add 1 cup washed lentils of choice. reduce to simmer until lentils are soft. I add a 2 cans of drained and rinsed kidney or pinto beans and dashes of hot sauce. so good!
You beat me to my favorite lentil recipe! If you are using red lentils they will cook down super smooth and you won't even know they are there. The darker lentils will retain their texture better. Depends on the kind of chili you're aiming for!
Even though I've been a vegan for many years, I didn't start eating lentils regularly until about three years ago. They're so easy, especially if you have an electric pressure cooker. Great for curries, chili and things like that. But also great plain with salt, pepper and a little olive oil. I often eat them for breakfast with a sweet potato, another nutrition powerhouse.
Just began eating lentils to help with my cholesterol levels. So, I am looking for recipes. This sounds so good and I will be trying it. Thank you for sharing.
Green lentils are really really easy to soak overnight and then sprout in a windowsill over a few days too. I love a snack of lentil sprouts on the side or added to a salad. ^_^
Lentils are truly something that make me feel like we're spoiled as a species. So many delicious varieties, from brown and green, to black beluga lentils and everything in between! Brown lentils can be so ridiculously meaty on their own. I've used lentils in vegan meatloaves, burgers, sprouted, mashed like refried beans, tossed into an indian "butter chicken" gravy, even just on their own with a bit of olive oil in a badass salad. Honestly, once you get your head around the fact that lentils have basically no rules except "cook me somehow," having a big container of them becomes kind of liberating and turns you into a plant-based badass! It feels a little bit like cheating in a video game sometimes, like *come on*, it can't be *this* easy to eat well and healthy! Great video as always 💖
One of my favorite vegan hacks is literally just tossing cooked lentils into some Manwich sauce (accidentally vegan!) for that school lunch-esque sloppy joe sandwich. It punches at the same weight as using crumbled super firm tofu or TVP or soy chunks for a sloppy joe and comes together basically immediately after you've cooked and drained the lentils (or even sooner if you use canned!). I felt like a plant-based super hacker after I realized Manwich sauce was vegan and I just needed vegan cheese to top my sandwiches. It literally eats and spills exactly like ground beef with zero added anything!
@@MelanieOh I did this swap years ago without telling the kids and they actually didn't notice until a few bites in. Sneaking super foods into kid favorites? This Dad will take that win every time.
One of my favorites, which it's getting to be that time of year, is lentil cabbage roll stew: In a large pot, sauté a diced onion to soften, add 1 tbsp minced garlic and sauté for another minute, add 12 oz tomato paste to bloom/caramelize it, add equal parts veggie broth and water (I use a 32 oz box of veggie broth, refill with water, and add that), making sure to deglaze, and add 30 oz stewed/crushed/diced tomatoes (whatever you have or prefer). While you bring that to a boil, rough chop 3 lbs green cabbage and rinse 1 lb of brown lentils, discarding any bad ones. Add the cabbage to the pot and stir, letting it wilt a bit, then add the lentils and stir, making sure they're all submerged (if you like a firmer cabbage, reverse the order of these). Cover, reduce the heat, and simmer until the lentils are tender. Add a vinegary hot sauce, vegan Worcestershire sauce, salt and pepper, all to taste (I add a good amount of hot sauce and Worcestershire, like probably 1/4 cup), stir, and serve over rice. The hot sauce is mostly there for the vinegar and acidity (plus the acidity from the tomatoes) which pairs so wonderfully with the cabbage. You can probably sub it out for a splash of vinegar if you absolutely can't handle spice, but in such a huge pot the heat practically disappears. I usually add more at the table. I'm not great at giving recipes because I tend to sort of freestyle in the kitchen, so while I tried to capture the heart of the recipe here, I'm sure I've never actually made it exactly like this. I certainly never measure anything. I know last time I added diced carrots and celery along with the onions for the full mirepoix (highly recommended!), and the celery greens make for a pretty garnish and add a burst of freshness. I like to deglaze the pot with a splash of red wine if we have any, and I'd probably add some smoked paprika with the minced garlic. I'm sure there are other spices that would be nice in here, too, maybe some fennel, and liquid smoke can make it taste more meaty as well. You can also technically add the rice directly to the pot to make it a one pot meal, but it's more difficult to get the tenderness of the different ingredients right.
They are great in a cold greek pasta salad with tomato, red onion, crumbled tofu, lemon etc :) You can also blend them and make dip. Or toast em for a snack!
Lentils are my favorite legume (followed by green peas). And probably red is my favorite variety because of how quickly it cooks (and the mild taste and more delicate texture. Black is probably the most nutrient dense though?). I eat them in various different ways. Soups, stews, dips (blended with cauliflower and cashew), pastas, etc. I've experimented with fermenting them with kefir cultures. May try koji cultures sometime. While I don't eat them literally everyday, I do eat them most days i.e. at least 5 days or so out of the week. Make sure to buy organic lentils as they can be a high Round Up sprayed crop.
For the past year I've been incorporating more lentils in our diet. Besides what you've said in salads, sloppy lentil joes, chilis, soups/stews, daals, here are a couple other ways to eat them up: I add them as taco 'meat' in tacos and nachos; use leftover amounts in our smoothies; make dips out of the 'mushy' ones, for instance. Great video by the way.
We add split red lentils to our morning oatmeal. They completely dissolve and you don't even notice them. Same for adding to any soup. I also like to sprout brown lentils then steam lightly and toss over salad or cook with rice. Make a warm lentil and pea salad, or a warm or cold lentil and pasta salad. Obviously there are myriad Indian recipes that showcase lentils. Lentils are amazing! Visit your local Indian grocery store to see shelves and shelves of all sorts of colors shapes, and types of lentils. ❤
I love your videos. You are very relatable and unpretentious. I feel as though you don't put on any fronts for the camera at all and I really appreciate that
I love red lentils the best and after cooking in the instapot I like to make a bowl and add coconut aminos or hot sauce with a little vegan butter to change it up, so amazing and I never get tired of them.
I sauté mushroom, onion and cooked lentils with various seasonings (taco, curry, Italian whatever really) until mostly dry. I will then either pop it in the frig for a quick taco or dehydrate it so I always have some on hand.
Here's 4 I love: - Masoor Dal (Which really just means "red lentil" in Hindi. But the most popular recipes have a lot in common.) - Moroccan style stew with green/brown lentils and raisins. - French style with green/brown lentils and braised vegan sausage. - Cream out of red lentils and beetroot and topping it with tofu rolled in breadcrumbs+vanilla and with roasted hazelnut slices. Based on beetroot cream soups that usually use root vegetables instead of red lentils.
Growing up in an Italian family, we ate lentils with pasta on a regular basis. On New Year’s Eve it was a tradition to eat them at the stroke of midnight for good luck. Love them.
You're absolutely right! Since I eat a whole food, plant-based diet, lentils are my regular go-to source of protein. In fact, one of my favorite recipes is very similar to your sandwich recipe. Thanks for the great info!
Lentils are fantastic & lend themselves to such variety. 😊 Can be cooked with any kind of casserole or dish with sauce - in addition to or replacing meat. I've had them in tacos, enchiladas, burritos, , stews like moroccan tagine or classic american style, hungarian paprikash stew. in pumpkin/squash soup, polish cabbage rolls, thai/malay/japanese curries, filipino adobo, so many indian dishes. As non-meatballs from different countries : with brown gravy (as in gravy & biscuits), satay sauce, teriyaki sauce, ikea meatball sauce, korean bulgogi sauce , bolognese sauce etc. Short cut: i make a flat/low meatloaf in a baking tray, slice. No rolling into balls 😂 . Pour sauce/gavy over the slices. Makes enuf for leftovers. Each meal, use diff sauces with a diff side/veg - it's la whole new diff plate! Enjoy! 😊❤😂
We’re developing a whole line of lentil products that people can make. From lentil balls to brownie mix super super. Mark you should do it to your experimentation is almost unparalleled. I’m the person that a couple years ago stopped to see you
I just started sprouting green/brown lentils. They are super crunchy and go well on salads, in soups, as a topping for any kind of bowl you like. Google the amino acid profile of sprouted lentils. They are amazingly healthful and delicious.
Dal Tadka is probably one of the simplest Indian dishes you can make and it works with any unleavened bread or rice. I guess you can also fiddle around with other ingredients that are more common in your part of the world. Here's the link to a vegan recipe for it (it's typically vegan by default, although some like to demonise it with evil ingredients): ruclips.net/video/8lqeyG7b4U8/видео.htmlsi=luX46riSXfudXjBa. However, it looks like she's using way too much chilli powder, even by Indian standards. I think we should toss in some roasted mustard seeds into the tempering (tadka) mix.
Richlea lentils are grown in the USA and they are so much better than brown mud. They hold up after boiled, whole and terrific in brown rice or with pasta and diced tomatoes and spices. Very versatile. Get the green richleas, just delicious. Great video, Stache.
I love your content. Your videos are well made, great camera work, clean audio, snappy and to the point, and interesting content. Anyways, for my lentil contribution: soak 1 cup lentils in 2 cups water for a few hours. Blend until smooth and add in some flour of your choice and soy milk, optionally baking powder, and use it in a waffle iron to make high protein lentil waffles
I used to love eating lentil soup as a kid and I kind of forgot about it. I have to get back on it. I will be trying you lentil meat balls! I will be putting them in an Albóndiga soup.
I normally just add them as an extra for my chili but I need to try that sloppy joe and based on what you are telling us I need to find many other ways to get them in.
@@SauceStache I have been working on losing weight and getting healthy and I have have been pretty plant forward so I love your videos for ideas and motivation. Thanks for making them and please keep them coming!
I remember not liking lentils a lot as small kid when my mom would do them but that must have been because it was an ancient style with tons of bacon as base and other post ww2 style cooking. Once I got them myself as ingredient and started cooking I quickly found them to be my favourite legum. A really deep and earthy falvour, very filling, almost impossible to cook wrong unless you use red lentils and just have them turn into mush.
I love my lentil stew, did help me to get my fibers in check and a huge help in my weight loss journey. I also replace half of th flour with cooked and puree lentils. Taste great! and adds even more fiber and protein in my bread.
The lentil sloppy joes is a reason to buy your steak sauce. Just returned from an international trip to visit my 91 year old Mother and she has a bag of creatine on her kitchen counter to remind her to take a teaspoon of it every day. You and she are onto something! 😊
Indian dhal; lentil salad; lentil stew; lentil bolognaise sauce with pasta. Those are our usual ways to eat lentils. It is regularly on the menu. Very versatile. We buy big bags of dry lentils and share with family.
I just made some veggie sausages today with lentils, rice, ground flax with green peppers and kale (Italian spices this time). I hear the lentil tofu is really good but haven't made it yet.
I’ve been making Burmese tofu using lentils and beans - soak 1 Cup of lentils over night, the next day drain and blend with 2 Cups of water in blender - I tend to add seasoning at this point - some ideas: Frank’s red hot sauce and garlic to red lentils, fajita seasoning to chickpeas, oregano & basil to split green peas Then add the mixture to a fry pan and stir, cook until lentils reach 165°F or 74°C, it should be pretty thick at this point, not a liquid anymore but more like a pudding Put the mixture from the fry pan into a container and refrigerate overnight or until it sets up - when you remove it from the container it should be one jiggly mass. Then slice it up into portions, I tend to dice it up. At this point, I like to toss it back into a fry pan to crisp up the sides I usually freeze what ever I don’t eat, then I add it to whatever I’m eating - canned soup, spaghetti, fajitas
@@patpat4317 yup, you soak the dry chickpeas overnight to soften them. When making Burmese tofu, you start with the dried beans, chickpeas or lentils - I don’t think it works if canned legumes are used
Chili, curry, shepherds pie, meat balls, tacos and just tried in a lasagna green lentils with onions , mushrooms and swiss chard, regular marinara sauce ...was definitely a keeper.
Brown or green Lentils & mushroom as ground beef substitute for shepherd’s pie. Lentils (brown preferred but also green) and walnuts or pecans as ‘meat’ for tacos and burritos. I make sloppy joes with canned brown lentils to save time so I can focus on a great homemade sauce. Absolutely great as a protein for nachos. I will add a bit of red lentils to most soups to help thicken. I just cook them in mostly water with a bit of stock and purée them before adding to the soup. Black lentils are fabulous on a salad. Could be a green salad or a grain salad. Black lentils with roasted sweet potatoes and a whole grain is a personal fave.
Great vid. I'm a big fan of all pulses and lentils in particular. Excellent on a baked sweet potato with a drizzle of olive oil. Also, make a wrap with lettuce leaves and add in some diced avocado. Gorgeous. Liked and subscribed.
Recently tried and LOVE your lentil meatball recipe! (Though I added nutritional yeast, which was a great addition!) My friend also makes a mean lentil soup, which I need to get the recipe for. :)
Lentils are incredibly flexible in so many meals. You just reminded me I need to start having lentils in oatmeal because I am super hungry in the am and skip evening meals (which likely is related to circadian/sleep stuff I struggle with). Also: Brendan braziers lentil dressing is a staple for me so even when I feel like trash, I'm still eating ok. Had to add because google is almost unuseable unless selling you something: from the book "whole foods to thrive" it's cooked green lentils, oil (calls for olive but i use hemp), miso, dijon mustard, balsamic vinegar (but you can use any like apple cider) and pepper. It's good for dips too.
Given you're a food nerd (like myself), I'm surprised that you've never made a video about sprouting lentils and legumes in general. It's extremely beneficial, as it can substantially increase protein concentration by reducing the amount of carbohydrates, while also increasing mineral availability and decreasing the amount of antinutrients. Would love to see a recipe with some sprouted lentils in the future!
Lentil waffles. Blend red lentils and some water till it’s a smooth thin paste and then pour into waffle maker. 6 minutes later you have a delicious savoury waffle. Top with avocado and tomatoes or eat plain.
Regarding creatine. Awhile back I started to do resistance training with taking creatine monohydrate. About a month in, I started to experience a major, major acceleration of hair loss from my crown area. Not everyone responds that way, but as I had long hair at the time, it was very overtly noticeable for me. If I ever take creatine again, it will be in conjunction with saw palmetto, pumpkin seeds, and/or stinging nettle root (DHT conversion blockers).
Growing up my Mom had a sloppy joe style recipe that she called spoonburgers. I adapted it to be vegan and it is so good. i can lentils 1/4 cup chopped onion 1tbl flour 2/3 cup coconut milk, or plant milk, or blended tofu or cashew cream 3/4 cup ketchup 1/2 tsp salt Brown onions. Add drained lentils. Cook down until almost dry. (optionally you can add a dash of blasamic vinegar and soy sauce at this point) Add flour and stir well. Pour milk over mix. Stir until thickened. Add catsup. SImmer until desired consistency. Serve over toast or however desired.
I 💙love the regular size lentils... My main dish is to cook them with coconut milk, spinach, onions, garlic,, curry and other spices and have it over quinoa (or occasionally use over rice)...😋
I make sausages from red lentils that are pretty much whole food plant based and they fool my family when I give them sausage rolls made with them. Green lentils make great kofte type meat mince which make great alternatives to the real thing. Soaked Chia seeds adds the spongy/bouncy texture of their processed meat snack counterparts.
At 1:23 when you are talking about how many lbs of lentils they eat per year in some countries reminded me of a stat I learned in my 4.5 year vegan journey. In 1903, avg MURICAN ate 4 lbs of cheese per year. Now it's like 78 !!!!!!
I'm not vegetarian, but I eat lentils often as the main or paired with meat or fish. I even like to add them to ragu pasta sauce, and the texture actually boosts the meatiness.
The other day I found myself eating home-made lentil soup with home-made lentil bread and home-grown lentil sprouts! Delicious. I gave up all wheat products a year ago due to uncomfortable bloating and make my own lentil bread now. Or chickpea flour tortillas. In my opinion, the most important thing is to get wheat flour out of your diet for good.
I spread lentils over a tortilla and top with nutritional yeast, paprika and thyme and a bit of salt. Not the craziest recipe but its an easy way to get a lot more protein in
Love me some lentils! My absolute favorite way to eat them is to make them into a hummus-based dip! Just a 60-40 split by volume of lentils to hummus (if you want to be fast, the Fillo's Peruvian Lentil pouch is great for this!), a good amount of bbq sauce to thin the texture / add flavor and sweetness. chili powder A bunch of cheese that melts well (I like the Miyokos cheddar slices or the Daiya cheddar block). Mix it all up and heat while mixing until the cheese is melted and it's heated through. I usually do a few minutes in the microwave, but heating it up in a saucepan would also be great. Top with dry roasted edamame and sunflower seeds. Enjoy as an incredible chip dip, or even just to eat with a spoon lol. It also scales up really well to a pot-luck size, or an individual meal portion. I literally just had some for dinner so this video was perfect timing!
Never really been a lentil gal outside of Indian preparations but I have been needing to cut out the processed fake meats. Make us some videos of lentil recipes!! I’m wondering if you cook them pulse them a bit how the texture changes? Maybe sautee them after pulsing? I just love the texture of ground meat. It’s bad.
We use lentils all the time in a soup that we call dal and we use the brown lentils to cook with rice and also make bread and pancakes and lots of stuff.
@@greentree_ Wash yellow lentils about 8 ounces, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon ground roasted cumin, 1 teaspoon ground roasted coriander, 1 tablespoon curry powder and salt to taste. In a pot place two tablespoon of oil and saute all the ingredients above after sauting add about three cups of water and boil until it is almost dissolved in the liquid, about 25 minutes in the one pot, use a whisk and whisked it, keep it on a low simmer. (This is what gives it the best taste please note and be careful when doing this part). Cut up two cloves of garlic the round slices, 1 teaspoon of cumin seeds and a couple of curry leaves, out on a pan with about 1/4 cup of oil and heat slowly and add the garlic and cumin and curry leaves let the garlic get brown almost a little burnt (trusts me on this one) when it gets like this, pour it into the soup mixture and quickly close the lid of the pot, PLEASE BE CAREFUL AS THIS IS A CRUCIAL STEP BUT IT IS KINDA DANGEROUS DO NOT GET BURN. Let it stand for about 5 - 10 minutes and it is good to go you can serve it alone or with rice or with naan or roti or even eat with a hearty piece of bread. Hope you try this.
@@jawzobang8062 thank you! Are ground roasted cumin and coriander the normal powder from the store? And how crucial are the curry leaves, I don’t have that, can I use curry powder? Same with cumin seeds, I only have ground cumin.
@@greentree_ toast the ground cumin and the coriander powder, it has to toasted to bring out the flavor you can leaves out the curry leaves, is there a Caribbean store or Indian store close to where you live they would have toasted spices
I made chili using lentils earlier this week. Had some over a sweet potato for lunch today. Going to try lentil sloppy joes later in the week. That sandwich looks tasty; will be trying that soon.
Hey Mark, I just read Wallethub ranked Orlando 2nd most vegan-friendly city in the country (up from #3 last year). Nice! They compared the 100 largest US cities against 17 key vegan & vegetarian friendliness indicators including cost of groceries, how many restaurants serve affordable meat-free options, and whether the city hosts a vegan festival.
We make a pot of "harira"... Not traditional.. But basically a Moroccan spiced minestrone with lentils ... Every week. Delicioso... Search for harira recipes and omit the meat. It's bangin
Indian grocery store, you can get big bags of lentils and other beans. I get my black lentils from there. I've also seen black soybeans, black chickpeas, and butterbeans, but it's another name for it. Adzuki beans as well. Some of these beans you can't find in a grocery store.
Lentils are one of the crops that are commonly sprayed with significant amounts of Round Up/Glyphosate. Always best to buy them organic. The ones at the Indian and Asian stores are rarely organic, though sometimes they do have one or two organic options.
Lentil flatbread is amazing!
1 cup uncooked red lentils
2 cups water
1 tsp salt
2 tbs olive oil
Blend on high in a blender for a couple of minutes until you have a smooth foamy liquid. Cook them like thin pancakes in a lightly oiled pan.
They come out savory, springy and simply delicious.
I add cumin to mine or garlic powder or black pepper.
Cooking them first?
Do you soak them overnight first?
@@mikew6840 No, the cooking is done in the pan.
Came here to post this exact recipe hahaha
Big tip to deal with gas:
I got a heart disease diagnosis at 38 last year. I eat lentils (which I cook from dry) most days for lunch and they appear to be good for cholesterol (when coupled with weight loss in my case), but it did give me gas. To reduce gas you should soak dry lentils for 6 hours and rinse after.
What are your lunch ideas with lentils?
Soak lentils overnight, wash and stir fry them with garlic, onions, smoked paprika and seasonings. It's so so good! I learned the recipe from VegRocha, a brazilian creator, can't recommend him enough.
Hi, unfortunatly his video is without subtitles. So just soaking and frying, no cooking, right? Do you use lentils with or without the husk?
The husk doesn't matter @@alsan78
Excellent ! I’m targeting to eat a 1 cup of lentils every day and this will definitely help out ! Thanks
One of my favorite ways to eat them is to sprout them and add them to salads. A nice, healthy crunchy addition. Love the idea of the lentil sandwich. Looks good!
Thanks for sharing
I make a lentil breakfast sausage patty that is pretty good. I used 4 cups cooked black lentils, 1/4 cup ground flax seed, 3 tbs of maple syrup, 2 tbs of garlic powder, smoky paprika, and fennel seeds. I also add cayenne pepper to your liking. Form into patties and bake for 12 minutes at 350 degrees. Flip and bake for another 5 minutes. They are delicious and filling.
I’ve made a similar recipe in the past! I’m going to get back to it!
This looks YUM!! 😋
Thanks!! I’ve been staring at a bag of black lentils in my pantry for months (I’ve never tried the black variety.), and I’m excited to try this recipe! 🎉
Friendly advice, only thing that i request is to change the maple syrup to pure honey or crushed carrot , rest is assured
Lentil Bolognese is my go to! Green lentils, Butter beans, carrots, mushrooms, tin of tomatoes and tomato puree. Bit of mixed herbs and boom! Perfection!
It's so good right??!! I love the addition of butter beans
Mmmmmmm
I tried your lentil meatballs the other day and even my husband and son who are by no means vegan loved them. Keep those recipes coming ❤.
Thats awesome!!! Glad you enjoyed!!!!
Same!! My meat eating husband whom makes fun (jokingly) of my vegetarian eating…. LOVED them!! He went back for seconds…. He had zero idea they had no meat!! ❤️💕🙏🏼 it’s my new “go to” recipe!!
Bean and lentil forcemeats (meatballs, sausages, burgers, meatloaf, etc.) are genuinely so fast and tasty, it feels like you've got cooking superpowers! Mark's recipes in this capacity have been a guiding light for me
I made them for guests last week and they loved it too.
Pureed lentils in Oatmeal are a great addition to your breakfast and no one realizes they are included. I also add diced apples and a lot of apple pie spices. You can also add nuts if you like a crunchy sensation, or if not add a few table spoons of nut butter to make a more complete meal.
I've been wondering how to get more protein into my oatmeal. I'm going to try this today.
Thanks for this video. So many people say that eating healthy is expensive. While some foods are pricey, there are a whole host of foods (especially dried foods such as rice, beans, legumes, grains and pastas) that are dirt cheap.
You inspired me to make my go to lunch lentils from college again. Here's what I do: green lentils cooked with an onion, garlic, cherry tomatoes, and a bunch of herbs in veg broth, then when they're about done, throw chopped broccoli on top, cover, turn the heat down, and basically just steam the broccoli until it's done. Make a big ass container of it and then just use it as a base for whatever. I'm not vegan, just vegetarian, so I like to serve with eggs, avocado, chopped pecans, and feta cheese on top, but it's good as a green salad add or in burritos. Hot or cold.
Thanks for inspiring me to put lentils on my plate again!
This sounds super awesome!!!! Thank you for such a great recipe!!!!
this sounds so good! thanks for the inspiration! This would be good in a pita as well! You could also add some chipotle peppers to give it a smokey taste. It could even be a dip with some toasted pita chips
Lentils were my first bridge to eating plant-based. When meat was starting to get really expensive at the beginning of 2020, I started going 50/50 lentils and ground.
2 cups cooked lentils
I think I added 2 cups of rice(rice becomes prebiotics after the first day, making it really healthy and super food)
1 cup oats raw
onions cooked
sauteed mushrooms
peppers
garlic
salt
black pepper
nutritional yeast
worschester sauce(krogers brand is vegan)
soy sauce.
Mix well, make patties, cooked on both sides until golden brown, turn temp down on low, cook with lid off until desired moistness.
I've accidentally made some great burgers with them, they weren't mushy, the rice and mushrooms helped keep its texture, similar to beyond patties, I guess you could throw some crumbled tofu or tvp.
I blend golden lentils with water or plant milk and seasoning to make a savory pancake batter. Add sliced cooked mushrooms and/or chopped peppers, onions, whatever, fry them up, and you have a light supper with salad or soup on the side. If you want to add more flavor, serve with guac and salsa or get fancy with a plant based hollandaise.
I batch cook a full 8 quart pot of 2 lbs of assorted lentils (whatever I have), plus 2 lbs each of carrot, celery, and onion, chopped small in the food processor, and 6-8 cups of water. Sometimes I have to cook the veggies separately from the lentils, and mix them after cooking, then I portion them and freeze them to be added to anything! I eat lentils 3-7 times/week.
Agreed with the diet change. I went from being a huge meat eater but totally cut way way down when I realized what I was doing to my body. I bought big 20kg bags of red lentils, yellow split peas, and I'm getting 2lg bags of green and brown lentils, and different beans. I used to have IBS and all sorts of problems when I are junk food, but after adding these as staples and changing things up, I have no problems. Also haven't lost weight, I've gained muscle thanks to resistive training. My gut is like iron now, eating 100g+ of fibre some days without even gas or bloating - that took a half year or so to get to the point of eating pounds of cooked beans in a day without gas, though.
Red split lentils make the smoothest hummus. Use raw broccoli as a substitute for pita. You are solid.
BOOOM Yes!!! I LOVE red lentil hummus!!!
Broccoli is better for you, health wise, when cooked. Especially so if one has any kind of thyroid issues. And generally it is not an easy to digest food when raw.
@@justinw1765 Sauteed sure. Raw is best using as a deliverer of dips and such, top notch.
Red lentils make a "tofu" also. Recipes online.
soaking lentils, adding onion, garlic, spices & pulsing with flour and you have a nice pancake batter. I keep a batch on hand in the fridge for a quick snack throughout the week.
Tis the season for lentil chili! sauté onions (can add any veg of choice here too), then add chopped garlic, 3 cups veggie broth, a large can each of crushed tomatos and tomato sauce, chili seasoning of choice (i have a blend of chili powder, cumin, cayenne pepper and salt), bring to a boil and add 1 cup washed lentils of choice. reduce to simmer until lentils are soft. I add a 2 cans of drained and rinsed kidney or pinto beans and dashes of hot sauce. so good!
You beat me to my favorite lentil recipe! If you are using red lentils they will cook down super smooth and you won't even know they are there. The darker lentils will retain their texture better. Depends on the kind of chili you're aiming for!
Even though I've been a vegan for many years, I didn't start eating lentils regularly until about three years ago. They're so easy, especially if you have an electric pressure cooker. Great for curries, chili and things like that. But also great plain with salt, pepper and a little olive oil. I often eat them for breakfast with a sweet potato, another nutrition powerhouse.
Just began eating lentils to help with my cholesterol levels. So, I am looking for recipes. This sounds so good and I will be trying it. Thank you for sharing.
Green lentils are really really easy to soak overnight and then sprout in a windowsill over a few days too. I love a snack of lentil sprouts on the side or added to a salad. ^_^
Lentils are truly something that make me feel like we're spoiled as a species. So many delicious varieties, from brown and green, to black beluga lentils and everything in between! Brown lentils can be so ridiculously meaty on their own. I've used lentils in vegan meatloaves, burgers, sprouted, mashed like refried beans, tossed into an indian "butter chicken" gravy, even just on their own with a bit of olive oil in a badass salad. Honestly, once you get your head around the fact that lentils have basically no rules except "cook me somehow," having a big container of them becomes kind of liberating and turns you into a plant-based badass! It feels a little bit like cheating in a video game sometimes, like *come on*, it can't be *this* easy to eat well and healthy! Great video as always 💖
One of my favorite vegan hacks is literally just tossing cooked lentils into some Manwich sauce (accidentally vegan!) for that school lunch-esque sloppy joe sandwich. It punches at the same weight as using crumbled super firm tofu or TVP or soy chunks for a sloppy joe and comes together basically immediately after you've cooked and drained the lentils (or even sooner if you use canned!). I felt like a plant-based super hacker after I realized Manwich sauce was vegan and I just needed vegan cheese to top my sandwiches. It literally eats and spills exactly like ground beef with zero added anything!
@@MelanieOh I did this swap years ago without telling the kids and they actually didn't notice until a few bites in. Sneaking super foods into kid favorites? This Dad will take that win every time.
One of my favorites, which it's getting to be that time of year, is lentil cabbage roll stew:
In a large pot, sauté a diced onion to soften, add 1 tbsp minced garlic and sauté for another minute, add 12 oz tomato paste to bloom/caramelize it, add equal parts veggie broth and water (I use a 32 oz box of veggie broth, refill with water, and add that), making sure to deglaze, and add 30 oz stewed/crushed/diced tomatoes (whatever you have or prefer). While you bring that to a boil, rough chop 3 lbs green cabbage and rinse 1 lb of brown lentils, discarding any bad ones. Add the cabbage to the pot and stir, letting it wilt a bit, then add the lentils and stir, making sure they're all submerged (if you like a firmer cabbage, reverse the order of these). Cover, reduce the heat, and simmer until the lentils are tender. Add a vinegary hot sauce, vegan Worcestershire sauce, salt and pepper, all to taste (I add a good amount of hot sauce and Worcestershire, like probably 1/4 cup), stir, and serve over rice.
The hot sauce is mostly there for the vinegar and acidity (plus the acidity from the tomatoes) which pairs so wonderfully with the cabbage. You can probably sub it out for a splash of vinegar if you absolutely can't handle spice, but in such a huge pot the heat practically disappears. I usually add more at the table.
I'm not great at giving recipes because I tend to sort of freestyle in the kitchen, so while I tried to capture the heart of the recipe here, I'm sure I've never actually made it exactly like this. I certainly never measure anything. I know last time I added diced carrots and celery along with the onions for the full mirepoix (highly recommended!), and the celery greens make for a pretty garnish and add a burst of freshness. I like to deglaze the pot with a splash of red wine if we have any, and I'd probably add some smoked paprika with the minced garlic. I'm sure there are other spices that would be nice in here, too, maybe some fennel, and liquid smoke can make it taste more meaty as well. You can also technically add the rice directly to the pot to make it a one pot meal, but it's more difficult to get the tenderness of the different ingredients right.
Sounds delicious!
They are great in a cold greek pasta salad with tomato, red onion, crumbled tofu, lemon etc :)
You can also blend them and make dip.
Or toast em for a snack!
Oh and kinda maybe defeats the purpose but I like to add some to hummus for texture.
Lentils are my favorite legume (followed by green peas). And probably red is my favorite variety because of how quickly it cooks (and the mild taste and more delicate texture. Black is probably the most nutrient dense though?). I eat them in various different ways. Soups, stews, dips (blended with cauliflower and cashew), pastas, etc. I've experimented with fermenting them with kefir cultures. May try koji cultures sometime.
While I don't eat them literally everyday, I do eat them most days i.e. at least 5 days or so out of the week. Make sure to buy organic lentils as they can be a high Round Up sprayed crop.
For the past year I've been incorporating more lentils in our diet. Besides what you've said in salads, sloppy lentil joes, chilis, soups/stews, daals, here are a couple other ways to eat them up: I add them as taco 'meat' in tacos and nachos; use leftover amounts in our smoothies; make dips out of the 'mushy' ones, for instance. Great video by the way.
Loving the changes and the info you’re giving out. Keep up the good work.
We add split red lentils to our morning oatmeal. They completely dissolve and you don't even notice them. Same for adding to any soup.
I also like to sprout brown lentils then steam lightly and toss over salad or cook with rice.
Make a warm lentil and pea salad, or a warm or cold lentil and pasta salad.
Obviously there are myriad Indian recipes that showcase lentils.
Lentils are amazing! Visit your local Indian grocery store to see shelves and shelves of all sorts of colors shapes, and types of lentils. ❤
I love your videos. You are very relatable and unpretentious. I feel as though you don't put on any fronts for the camera at all and I really appreciate that
I love red lentils the best and after cooking in the instapot I like to make a bowl and add coconut aminos or hot sauce with a little vegan butter to change it up, so amazing and I never get tired of them.
Never had a lentil, not a vegan, but i watch every video and leave a thumbs up. Ill try to get some lentils and look for a recipe i can make.
Just cooking them in salted water is the bomb!
I sauté mushroom, onion and cooked lentils with various seasonings (taco, curry, Italian whatever really) until mostly dry. I will then either pop it in the frig for a quick taco or dehydrate it so I always have some on hand.
Here's 4 I love:
- Masoor Dal (Which really just means "red lentil" in Hindi. But the most popular recipes have a lot in common.)
- Moroccan style stew with green/brown lentils and raisins.
- French style with green/brown lentils and braised vegan sausage.
- Cream out of red lentils and beetroot and topping it with tofu rolled in breadcrumbs+vanilla and with roasted hazelnut slices. Based on beetroot cream soups that usually use root vegetables instead of red lentils.
I love all your videos, but I am so pleased to see the focus on something like lentils! Way to go.
I love the new video structure that also dives into useful information along with the rest of the video.
Growing up in an Italian family, we ate lentils with pasta on a regular basis. On New Year’s Eve it was a tradition to eat them at the stroke of midnight for good luck. Love them.
You're absolutely right! Since I eat a whole food, plant-based diet, lentils are my regular go-to source of protein. In fact, one of my favorite recipes is very similar to your sandwich recipe. Thanks for the great info!
Yep, WFPB for the win! Legumes/beans/lentils for the win as well!
Thank you!!! so good soooooo good!!
Lentils are fantastic & lend themselves to such variety. 😊 Can be cooked with any kind of casserole or dish with sauce - in addition to or replacing meat.
I've had them in tacos, enchiladas, burritos, , stews like moroccan tagine or classic american style, hungarian paprikash stew.
in pumpkin/squash soup, polish cabbage rolls, thai/malay/japanese curries, filipino adobo, so many indian dishes.
As non-meatballs from different countries : with brown gravy (as in gravy & biscuits), satay sauce, teriyaki sauce, ikea meatball sauce, korean bulgogi sauce , bolognese sauce etc.
Short cut: i make a flat/low meatloaf in a baking tray, slice. No rolling into balls 😂 .
Pour sauce/gavy over the slices.
Makes enuf for leftovers. Each meal, use diff sauces with a diff side/veg - it's la whole new diff plate! Enjoy! 😊❤😂
We’re developing a whole line of lentil products that people can make. From lentil balls to brownie mix super super. Mark you should do it to your experimentation is almost unparalleled. I’m the person that a couple years ago stopped to see you
I just started sprouting green/brown lentils. They are super crunchy and go well on salads, in soups, as a topping for any kind of bowl you like. Google the amino acid profile of sprouted lentils. They are amazingly healthful and delicious.
Dal Tadka is probably one of the simplest Indian dishes you can make and it works with any unleavened bread or rice. I guess you can also fiddle around with other ingredients that are more common in your part of the world.
Here's the link to a vegan recipe for it (it's typically vegan by default, although some like to demonise it with evil ingredients): ruclips.net/video/8lqeyG7b4U8/видео.htmlsi=luX46riSXfudXjBa. However, it looks like she's using way too much chilli powder, even by Indian standards. I think we should toss in some roasted mustard seeds into the tempering (tadka) mix.
Love sambar too!
Not a week goes by without some sort of legume for lunch or dinner or both for at least 4 of those days. A dal today (before I even watched this)
@@ForagersGarden It's nice but a bit more challenging than Dal Tadka
Richlea lentils are grown in the USA and they are so much better than brown mud. They hold up after boiled, whole and terrific in brown rice or with pasta and diced tomatoes and spices. Very versatile. Get the green richleas, just delicious. Great video, Stache.
I love your content. Your videos are well made, great camera work, clean audio, snappy and to the point, and interesting content. Anyways, for my lentil contribution: soak 1 cup lentils in 2 cups water for a few hours. Blend until smooth and add in some flour of your choice and soy milk, optionally baking powder, and use it in a waffle iron to make high protein lentil waffles
I used to love eating lentil soup as a kid and I kind of forgot about it. I have to get back on it. I will be trying you lentil meat balls! I will be putting them in an Albóndiga soup.
I normally just add them as an extra for my chili but I need to try that sloppy joe and based on what you are telling us I need to find many other ways to get them in.
I mean adding them in chili is awesome, you can use them in the sloppy Joe mix even as a topping for other sandwiches too..
@@SauceStache I have been working on losing weight and getting healthy and I have have been pretty plant forward so I love your videos for ideas and motivation. Thanks for making them and please keep them coming!
I remember not liking lentils a lot as small kid when my mom would do them but that must have been because it was an ancient style with tons of bacon as base and other post ww2 style cooking.
Once I got them myself as ingredient and started cooking I quickly found them to be my favourite legum. A really deep and earthy falvour, very filling, almost impossible to cook wrong unless you use red lentils and just have them turn into mush.
I love my lentil stew, did help me to get my fibers in check and a huge help in my weight loss journey. I also replace half of th flour with cooked and puree lentils. Taste great! and adds even more fiber and protein in my bread.
❤ lentils are fabulous, I make all sorts of things with them, even burgers!
Yeah gotta love lentil burgers!!!
The lentil sloppy joes is a reason to buy your steak sauce. Just returned from an international trip to visit my 91 year old Mother and she has a bag of creatine on her kitchen counter to remind her to take a teaspoon of it every day. You and she are onto something! 😊
Thank you!!!! The not steak sauce is soo good!!!
Also thats great on your mother!!! Good for her!! It totally makes a difference!
Indian dhal; lentil salad; lentil stew; lentil bolognaise sauce with pasta. Those are our usual ways to eat lentils. It is regularly on the menu. Very versatile. We buy big bags of dry lentils and share with family.
I loved lentils from the first bite! Even on their own, they have a delicious flavor. I love Indian dal, and it's easy to make with red lentils!
I just made some veggie sausages today with lentils, rice, ground flax with green peppers and kale (Italian spices this time). I hear the lentil tofu is really good but haven't made it yet.
I’ve been making Burmese tofu using lentils and beans - soak 1 Cup of lentils over night, the next day drain and blend with 2 Cups of water in blender - I tend to add seasoning at this point - some ideas: Frank’s red hot sauce and garlic to red lentils, fajita seasoning to chickpeas, oregano & basil to split green peas
Then add the mixture to a fry pan and stir, cook until lentils reach 165°F or 74°C, it should be pretty thick at this point, not a liquid anymore but more like a pudding
Put the mixture from the fry pan into a container and refrigerate overnight or until it sets up - when you remove it from the container it should be one jiggly mass. Then slice it up into portions, I tend to dice it up.
At this point, I like to toss it back into a fry pan to crisp up the sides
I usually freeze what ever I don’t eat, then I add it to whatever I’m eating - canned soup, spaghetti, fajitas
Do you put the chickpeas in blender, not sure where they come in🤔
@@patpat4317 yup, you soak the dry chickpeas overnight to soften them. When making Burmese tofu, you start with the dried beans, chickpeas or lentils - I don’t think it works if canned legumes are used
Chili, curry, shepherds pie, meat balls, tacos and just tried in a lasagna green lentils with onions , mushrooms and swiss chard, regular marinara sauce ...was definitely a keeper.
Brown or green Lentils & mushroom as ground beef substitute for shepherd’s pie. Lentils (brown preferred but also green) and walnuts or pecans as ‘meat’ for tacos and burritos. I make sloppy joes with canned brown lentils to save time so I can focus on a great homemade sauce. Absolutely great as a protein for nachos. I will add a bit of red lentils to most soups to help thicken. I just cook them in mostly water with a bit of stock and purée them before adding to the soup. Black lentils are fabulous on a salad. Could be a green salad or a grain salad. Black lentils with roasted sweet potatoes and a whole grain is a personal fave.
Great vid. I'm a big fan of all pulses and lentils in particular. Excellent on a baked sweet potato with a drizzle of olive oil. Also, make a wrap with lettuce leaves and add in some diced avocado. Gorgeous. Liked and subscribed.
Recently tried and LOVE your lentil meatball recipe! (Though I added nutritional yeast, which was a great addition!) My friend also makes a mean lentil soup, which I need to get the recipe for. :)
Sage and Onion lentil loaf is so good! With gravy, mash and cranberries it's my go to Thanksgiving dinner!!
Lentils are incredibly flexible in so many meals. You just reminded me I need to start having lentils in oatmeal because I am super hungry in the am and skip evening meals (which likely is related to circadian/sleep stuff I struggle with). Also: Brendan braziers lentil dressing is a staple for me so even when I feel like trash, I'm still eating ok.
Had to add because google is almost unuseable unless selling you something: from the book "whole foods to thrive" it's cooked green lentils, oil (calls for olive but i use hemp), miso, dijon mustard, balsamic vinegar (but you can use any like apple cider) and pepper. It's good for dips too.
Given you're a food nerd (like myself), I'm surprised that you've never made a video about sprouting lentils and legumes in general. It's extremely beneficial, as it can substantially increase protein concentration by reducing the amount of carbohydrates, while also increasing mineral availability and decreasing the amount of antinutrients. Would love to see a recipe with some sprouted lentils in the future!
Lentil waffles. Blend red lentils and some water till it’s a smooth thin paste and then pour into waffle maker. 6 minutes later you have a delicious savoury waffle. Top with avocado and tomatoes or eat plain.
Thank you for this video. I definitely plan on adding lentils to our diet🙂
Regarding creatine. Awhile back I started to do resistance training with taking creatine monohydrate. About a month in, I started to experience a major, major acceleration of hair loss from my crown area. Not everyone responds that way, but as I had long hair at the time, it was very overtly noticeable for me.
If I ever take creatine again, it will be in conjunction with saw palmetto, pumpkin seeds, and/or stinging nettle root (DHT conversion blockers).
Growing up my Mom had a sloppy joe style recipe that she called spoonburgers. I adapted it to be vegan and it is so good.
i can lentils
1/4 cup chopped onion
1tbl flour
2/3 cup coconut milk, or plant milk, or blended tofu or cashew cream
3/4 cup ketchup
1/2 tsp salt
Brown onions. Add drained lentils. Cook down until almost dry. (optionally you can add a dash of blasamic vinegar and soy sauce at this point) Add flour and stir well. Pour milk over mix. Stir until thickened. Add catsup. SImmer until desired consistency. Serve over toast or however desired.
I 💙love the regular size lentils... My main dish is to cook them with coconut milk, spinach, onions, garlic,, curry and other spices and have it over quinoa (or occasionally use over rice)...😋
I make sausages from red lentils that are pretty much whole food plant based and they fool my family when I give them sausage rolls made with them. Green lentils make great kofte type meat mince which make great alternatives to the real thing. Soaked Chia seeds adds the spongy/bouncy texture of their processed meat snack counterparts.
Lentils are great for vegan mayonnaise if boiled it gives good consistency
You inspired me to make your lentil sloppy joes just now! My husband loves it on his sandwich! Thanks!
Didn’t know all the health benefits. Definitely awesome how affordable dried legumes and grains are!
At 1:23 when you are talking about how many lbs of lentils they eat per year in some countries reminded me of a stat I learned in my 4.5 year vegan journey.
In 1903, avg MURICAN ate 4 lbs of cheese per year.
Now it's like 78 !!!!!!
Just made your lentil/carrot tacos. Delicious. Thanks for helping me move towards a more veggie based diet!
I'm not vegetarian, but I eat lentils often as the main or paired with meat or fish. I even like to add them to ragu pasta sauce, and the texture actually boosts the meatiness.
The shepherd's pie recipe from Mayim's Vegan Table is my favorite lentil recipe.
Lentils are OP...keep the amazing videos coming!
More to come! Thank you so much!!
The other day I found myself eating home-made lentil soup with home-made lentil bread and home-grown lentil sprouts! Delicious. I gave up all wheat products a year ago due to uncomfortable bloating and make my own lentil bread now. Or chickpea flour tortillas. In my opinion, the most important thing is to get wheat flour out of your diet for good.
I use brown lentils as a meat substitute when I make stroganoff during the winter.
All here for the easy bean and lentil recipes! ❤
Thank you so much for the reminder! I have to start slow since it’s been a while, but wonderful answer to some of my issues
Lentils are awsome, they cook so quickly and are very versatile.
This is soooooo good of you to do. Thank you.
Been making this soup for years! Love it! And filling!
Cookign with Herman has a lovely lentil tofu recipe! I made it and can definitely recommend ^^
I spread lentils over a tortilla and top with nutritional yeast, paprika and thyme and a bit of salt. Not the craziest recipe but its an easy way to get a lot more protein in
I LOVE lentils. Lentil sloppy Joe's, lentil bolognese, lentil breakfast patties, lentil burgers, lentil loaf, 🤤
So random, I've been thinking of adding lentils to my diet for the last week or two before this video. I'm definitely adding them soon!
Loving these new videos
Love me some lentils! My absolute favorite way to eat them is to make them into a hummus-based dip!
Just a 60-40 split by volume of lentils to hummus (if you want to be fast, the Fillo's Peruvian Lentil pouch is great for this!),
a good amount of bbq sauce to thin the texture / add flavor and sweetness.
chili powder
A bunch of cheese that melts well (I like the Miyokos cheddar slices or the Daiya cheddar block).
Mix it all up and heat while mixing until the cheese is melted and it's heated through. I usually do a few minutes in the microwave, but heating it up in a saucepan would also be great.
Top with dry roasted edamame and sunflower seeds.
Enjoy as an incredible chip dip, or even just to eat with a spoon lol.
It also scales up really well to a pot-luck size, or an individual meal portion. I literally just had some for dinner so this video was perfect timing!
What is this Fillos’ ? Could you supply an exact recipe, please?
I love lentils. I need to eat more of them. Thanks for the awesome info.
Never really been a lentil gal outside of Indian preparations but I have been needing to cut out the processed fake meats. Make us some videos of lentil recipes!! I’m wondering if you cook them pulse them a bit how the texture changes? Maybe sautee them after pulsing? I just love the texture of ground meat. It’s bad.
I made red lentil patties and I really thought they were cool and I'm proud I made them instead of being lazy lol
We use lentils all the time in a soup that we call dal and we use the brown lentils to cook with rice and also make bread and pancakes and lots of stuff.
What’s your lentil soup recipe?
@@greentree_ Wash yellow lentils about 8 ounces, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon ground roasted cumin, 1 teaspoon ground roasted coriander, 1 tablespoon curry powder and salt to taste. In a pot place two tablespoon of oil and saute all the ingredients above after sauting add about three cups of water and boil until it is almost dissolved in the liquid, about 25 minutes in the one pot, use a whisk and whisked it, keep it on a low simmer. (This is what gives it the best taste please note and be careful when doing this part). Cut up two cloves of garlic the round slices, 1 teaspoon of cumin seeds and a couple of curry leaves, out on a pan with about 1/4 cup of oil and heat slowly and add the garlic and cumin and curry leaves let the garlic get brown almost a little burnt (trusts me on this one) when it gets like this, pour it into the soup mixture and quickly close the lid of the pot, PLEASE BE CAREFUL AS THIS IS A CRUCIAL STEP BUT IT IS KINDA DANGEROUS DO NOT GET BURN. Let it stand for about 5 - 10 minutes and it is good to go you can serve it alone or with rice or with naan or roti or even eat with a hearty piece of bread. Hope you try this.
@@jawzobang8062 thank you!
Are ground roasted cumin and coriander the normal powder from the store? And how crucial are the curry leaves, I don’t have that, can I use curry powder? Same with cumin seeds, I only have ground cumin.
@@greentree_ toast the ground cumin and the coriander powder, it has to toasted to bring out the flavor you can leaves out the curry leaves, is there a Caribbean store or Indian store close to where you live they would have toasted spices
I made chili using lentils earlier this week. Had some over a sweet potato for lunch today. Going to try lentil sloppy joes later in the week. That sandwich looks tasty; will be trying that soon.
Love your Under 10 minutes videos!
Great information! Thank you. I've been increasing my bean intake lately. I'll switch some of those to lentils. 😊
Hey Mark, I just read Wallethub ranked Orlando 2nd most vegan-friendly city in the country (up from #3 last year). Nice!
They compared the 100 largest US cities against 17 key vegan & vegetarian friendliness indicators including cost of groceries, how many restaurants serve affordable meat-free options, and whether the city hosts a vegan festival.
I love lentils and I eat them every day and I love them with Nutritional yeast on top
I make a lemon, lentil and dill soup I found online. Soooo yummy!
We make a pot of "harira"... Not traditional.. But basically a Moroccan spiced minestrone with lentils ... Every week. Delicioso... Search for harira recipes and omit the meat. It's bangin
Indian grocery store, you can get big bags of lentils and other beans. I get my black lentils from there. I've also seen black soybeans, black chickpeas, and butterbeans, but it's another name for it. Adzuki beans as well. Some of these beans you can't find in a grocery store.
Lentils are one of the crops that are commonly sprayed with significant amounts of Round Up/Glyphosate. Always best to buy them organic. The ones at the Indian and Asian stores are rarely organic, though sometimes they do have one or two organic options.
@justinw1765 Thanks for the info. I will look for organic going forward.
I do, but I will increase it for sure!!! And I'll try your recipe for your sandwich!!! Thanks!!!! :)
I LOVE lentils. Great hot in soup or cold in salads. With some olive oil. YUM!